Hot Buttered Revolver Cocktail Recipe - Cecil On Ice

The Hot Buttered Revolver

Hot Buttered Rum

Not 100% sure how it happened, but winter is now truly upon us and Christmas is only a few weeks away. If like me you are totally un-prepared and much more interested in organising your drinks menu then read on. We have a totally amazing hot rum cocktail that knocks the boring Christmas socks off mulled wine.

The Hot Buttered Rum’s origins exist in the 1650’s  colonial America history. So one positive to come out of that dark part of world history is the trading of spices and the movement of Rum from Jamaica. Personally I am a bit sick of the old mulled wine, I find its often produced lazily and with poor wine. I just get a bit bored of drinking it, where as hot buttered rum I can drink all day long!

The beauty of this recipe as apposed to others, is the simplicity. Leaving you to enjoy your Christmas shindig.  Other recipes may say to heat your butter, spices and rum in a pan then sieve into a glass. If your having a party this could just be a bit of a faff, so in our recipe we create a batter which can sit in the fridge poised to be unleashed in a Christmas fury at your will.  There are a few UK/Cornish twists to our recipe, American recipes will tend to use unsalted butter. We like to use salted Cornish butter, as the salt compliments the caramel notes of the rum. We also use a golden rum instead of a dark rum. With all the spicing that goes into the batter there is danger a dark rum can send it into a Spice overlord. This is not to say start reaching for the bottle of Bacardi, we recommend Revolver Rum. A Cornish Rum which has been aged in cask barrels yet still has a hit of youthful exuberance which makes in ideal for cocktails.

Ingredients:

Glass Type: Ceramic or glass mug

  • 140 grams of Salted Butter
  • 170 grams of Dark Brown Sugar
  • 1 teaspoon of Orange Zest
  • 3/4 teaspoon ground cinnamon
  • 3/4 teaspoon ground ginger
  • 1/2 teaspoon ground nutmeg
  • 50ml of Golden Rum (Revolver Rum)

Method:

  1. Beat butter, sugar, orange zest, cinnamon, ginger, and nutmeg with a mixer on medium speed until combined, about 1 minute.

  2. Combine 2 tablespoons spiced butter with 4 heatproof glasses. Pour a little boiling water and stir mixture until batter is broken down, depending on glass size you may have to adjust batter mix. Feel free to add more if it lacks body. Then add Rum and top up with boiling water, stir and garnish with a Cinnamon stick. If your feeling spicy suck the drink through the cinnamon stick to look extra classy.

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