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Hot buttered rum |
Kenike
Tiki Socialite
Joined: Jul 24, 2003
Posts: 1206
From: McKinney, TX
|  Posted: 2003-09-24 5:43 pm Permalink
HELP!!
I'm in need of a really good recipe for Hot Buttered Rum. No ingredients so obscure that I won't find in my local liquor store or grocery store.
Mahalo
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Atomic Cocktail
Tiki Socialite
Joined: Jun 25, 2002
Posts: 926
From: Land O' The Next Big One-L.A.
| Posted: 2003-09-24 8:04 pm Permalink
Take a look at this site:
http://www.2020site.org/drinks/index.html
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Kenike
Tiki Socialite
Joined: Jul 24, 2003
Posts: 1206
From: McKinney, TX
| Posted: 2003-09-26 4:48 pm Permalink
Ok, I bought some Hot Buttered Rum batter and some dark Myers rum and can report the results are only so-so. I read one recipe that called for adding apple cider. Opinions?
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thejab
Grand Member (first year) 
Joined: Mar 25, 2002
Posts: 2987
From: Tradewinds Apartments, Alameda, CA
| Posted: 2003-09-26 5:27 pm Permalink
Making it from scratch yeilds much tastier results. I don't have a recipe with me at work but I'll post one later if I can remember.
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UtopianDreem
Tiki Socialite
Joined: Jun 02, 2003
Posts: 293
From: LA County, CA
| Posted: 2003-09-26 8:31 pm Permalink
Here's the Trader Vic's Hot Buttered Rum Batter recipe. Good stuff in the wintertime!
1/4 pound butter, softened
1 pound brown sugar (2.5 cups firmly packed)
1/4 to 1/2 teaspoon ground cloves
1/4 to 1/2 teaspoon ground nutmeg
1/4 to 1/2 teaspoon ground cinnamon
pinch salt
Beat sugar and butter together until thoroughly creamed and fluffy; beat in nutmeg, cinnamon, cloves, and salt. Store in the fridge until needed.
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procinema29
Tiki Socialite
Joined: Jul 31, 2003
Posts: 474
From: los angeles
| Posted: 2003-09-27 9:35 pm Permalink
A friend from way back had a recipe that was far better than any other I tried, and the main ingredient was crushed butterscotch candies, you know, those round yellow hard candies in the golden wrappers. These are dissolved in water on the stove at a low temperature. A bit of ground ginger and cinnamon can be added here. It was all done to taste, as I recall. I suppose you could use a bottled syrup instead (if not butterscotch syrup, then maybe hazelnut).
After you have your watery syrup, you throw the rum in there, pour it into mugs, and drop a little dollop of butter on the top. It sounds too simple to be good, but it's very tasty and almost impossible to mess up! Unless you're, well, really drunk.
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thejab
Grand Member (first year)
Joined: Mar 25, 2002
Posts: 2987
From: Tradewinds Apartments, Alameda, CA
| Posted: 2003-09-28 11:48 am Permalink
While the batter is fine for a large amount or if you'll be making it often through the season, sometimes you want to make just a drink or two.
From the Esquire drink book (1956):
Combine 1.5 oz gold rum, 3/4 teaspoon brown sugar, 1 stick cinnamon, 1 clove, 1 pat butter in hot whiskey glass (or tiki mug). Fill with boiling water, sprinkle with allspice.
From the Playboy's Bar book (1971):
Put 2 cloves, 2 whole allspice, 1 cinnamon stick (1 inch long), and 1 teaspoon sugar into a mug (tiki or skull) with a tablespoon or 2 of boiling water. Let stand 5 minutes. Add 1.5 oz. hot light rum and 0.5 oz. hot dark Jamaican rum, 2 oz. boiling water, and 1 teaspoon sweet butter. Stir until butter dissolves. Add more sugar if desired.
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Humuhumu
Tiki Socialite
Joined: Aug 22, 2002
Posts: 3691
From: San Francisco
| Posted: 2003-09-28 12:04 pm Permalink
Mmmmmm... this thread is making me wish it wasn't disgustingly hot in my apartment right now. Sure sounds yummy. I wouldn't have thought to use crushed butterscotch candies, but it sounds interesting... you used to be able to buy butterscotch chips (just like chocolate chips) for baking cookies, I bet they'd be much easier to deal with, but who knows how it would taste -- probably over-processed. Hmmm... maybe there should be a TC hot-drink recipe contest for the holidays?
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thejab
Grand Member (first year)
Joined: Mar 25, 2002
Posts: 2987
From: Tradewinds Apartments, Alameda, CA
| Posted: 2003-09-29 12:32 pm Permalink
Speaking of butterscotch, Uncle Billy's Hilo Bay Hotel on Hawai'i have a specialty drink made with butterscotch syrup, rum, and other stuff. I can't remember all that was in it but is tasted a bit too sweet to me. It was served in a bamboo ceramic mug.
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Kenike
Tiki Socialite
Joined: Jul 24, 2003
Posts: 1206
From: McKinney, TX
| Posted: 2003-09-29 4:25 pm Permalink
Okay, here's my slightly altered recipe which has been yeilding some tasty results. I got this from Sauceguides Cocktails vol. 2
1 oz. Myers dark rum
1/2 oz. sugar syrup
3 oz. apple juice
1/2 tsp. cinnamon
1/2 tsp. nutmeg
1 tsp. butter
top w/ boiling water
add lemon wedge and cinnamon stick
The only thing I'm not too sure about is the amount of butter. The recipe calls for 1 "knob" of butter but I have no idea what a "knob" is.
I'll be looking for some butterscotch syrup. That sounds REALLY good.
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thejab
Grand Member (first year)
Joined: Mar 25, 2002
Posts: 2987
From: Tradewinds Apartments, Alameda, CA
| Posted: 2003-09-29 4:42 pm Permalink
Quote:
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On 2003-09-29 16:25, Juno wrote:The recipe calls for 1 "knob" of butter but I have no idea what a "knob" is. |
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It's hard to resist responding to this one but I'll try my darndest.
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Kenike
Tiki Socialite
Joined: Jul 24, 2003
Posts: 1206
From: McKinney, TX
| Posted: 2003-09-29 6:57 pm Permalink
Quote:
| It's hard to resist responding to this one but I'll try my darndest. |
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Ha ha..I knew that didn't come out exactly right. The book with the recipe was published in the U.K. so when they refer to a "knob of butter" it's hard to understand how that corresponds to the American "knob" since all "knobs" are not created equally...or so I'm told.
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Atomic Cocktail
Tiki Socialite
Joined: Jun 25, 2002
Posts: 926
From: Land O' The Next Big One-L.A.
| Posted: 2003-10-03 3:34 pm Permalink
Here's two more you might want to try. WARNING: go easy or you might wake up looking at a hospital ceiling!
From The Gentleman's Companion by Charles H. Baker(1939)
"HAROLD PETER'S HOT BUTTERED RUM
Anyone who has sailed with Pete-whether around the world on PILGRIM, to EUROPE on the schooner LLOYD BERRY, or south to Florida from Cape Cod on some ship like our own MARMION, as we did, remembers his magnificent tattooed masterpieces, haunch, paunch, back and chest, and his Hot Buttered Rums at the end of a cold, wet, Fall chance. Our first introduction to them was running from Woods Hole to New York, one late October day, with the wind whipping up a dry nor'easter, and our new main trys'l pushing us along close to nine knots
Into each average sized glass put a teaspoon of brown sugar, a twist of lemon peel, a teaspoon lemon juice, four to six whole cloves, and a spoon. Take a "futt" dish and heat water on the galley stove-and in case we don't remember Pete's definition of that time-honoured bit of New England addenda, a futt dish is the flat tin handless sort of pan we see on top of bullet heating stoves down east, to keep the air humid. Actually any pot does as well.
To each glass donate two ponies of Barbados, or any stout rum - two ounces full - adding boiling water to taste, stir, and with the spoon which has kept the glass from cracking, slide in one teaspoon of butter on top. Drink as butter becomes wholly melted...When getting really fancy for Harbour Furl Company, Pete may float a spoon of rum on top, and set aflame, but not for anyone less than a full Commodore!
WORDS to the LIQUID WISE No. IX, on the EXCELLENCE of ALLSPICE in HOT RUM DRINKS
To vary the usual clove and nutmeg add half a teaspoon of allspice to the next hot toddy. The results is quite aromatically happy."
From The King's Bread-2nd Rising: cooking at Niagara 1726-1815 (1989):
HOT BUTTERED RUM
2 Gallons Cider
1 Pint Maple Syrup
1/3 lbs. Butter
2 Quarts Dark Rum
Mix cider and syrup. Bring to boil. Add butter and remove from the fire. Add rum and serve. DO NOT ALLOW TO REBOIL. Makes about 50 6 ounce servings.
[ This Message was edited by: Atomic Cocktail on 2003-10-03 15:38 ]
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Atomic Cocktail
Tiki Socialite
Joined: Jun 25, 2002
Posts: 926
From: Land O' The Next Big One-L.A.
| Posted: 2003-10-03 4:28 pm Permalink
Here are some more. I'm getting thirsty!
OLD MR. BOSTON DE LUXE OFFICIAL BARTENDER'S GUIDE(1935):
HOT BUTTERED RUM
Put a lump of Sugar into Hot Whiskey Glass and fill with two-thirds Boiling water. Add square of Butter and 2 oz. Old Mr. Boston Imported Rum. Stir and grate Nutmeg on top.
The BARTENDER'S BOOK (1951):
HOT BUTTERED RUM
1 1/2 oz. Jamaica rum
1 teaspoon sugar
1 egg
dash of brandy
pinch of allspice
Separate yolk and white of egg and beat yolk. Beat white until fairly still, them add sugar, and beat to a stiff froth. Combine yolk and white and add allspice. Put the mixture into a scalded Tom and Jerry mug. Add rum, then fill with boiling water. Stir well. Top with the brandy.
RED JAY BARTENDER'S GUIDE (ca. 1934):
HOT RUM PUNCH
2lumps sugar, in hot water to melt
One-half teaspoon butter
1 wineglass Jamaica rum
Place in hot water bar glass; add nutmeg, fill with boiling water and serve.
MIXTURES DE LUXE (ca. 1930's)
143. HOT GROG
One teaspoon of Sugar, Juice of one-half lemon. Dissolve with a little hot Water, then add one glass of Brandy, one glass of Rum, two Cloves, one small piece of Cinnamon. Fill up balance with hot Water, put a slice on Lemon into it. Stir up well, grate nutmeg on top and serve.
[ This Message was edited by: Atomic Cocktail on 2003-10-03 16:29 ]
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Tikiwahine
Tiki Socialite
Joined: Apr 09, 2003
Posts: 3293
From: Victoria, BC
| Posted: 2004-11-12 12:31 pm Permalink
I made a couple of Hot Buttered Rums for my Dad and I the other night, very tasty!
I used some demerara brown sugar, cinnamon, clove and nutmeg, with a pat of butter and a shot of rum. Boil some water and away you go!
Another drink for the Huki Lounge menu!
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