Hot Buttered Rum 2 Ways AND Fat Washing! | How to Drink
Today on How to Drink I tackled Hot Buttered Rum, a staple of colonial New England drinking and life, AND I dive into Fat Washing to make Brown Butter Rum- SO GOOD!
Hot Buttered Rum is one of those drinks that is so old it's tough to pin down a specific origin point on it. David Wondrich probably has some insights in that department but frankly I'm pretty ok with chalking this one up to Traditional. What I can tell you is that it was enormously popular in the colonies of New England. It is also a highly requested drink in my comments, so it felt like the perfect drink to make my first Thanksgiving offering this year (that's right, I've got two).
In this one I'm making the drink two ways. First, I'll make it as it appears in Jerry Thomas 1860 Bartender's guide. Not quite a colonial recipe, but certainly pretty old school. Then I decide to do my own riff on a hot buttered rum, and I want to stay somewhat true to the drinks roots and avoid making a batter like so many recipes I see using. Instead I prepare a bottle of Fat Washed rum in advance. In this case I do a brown butter infusion of Appleton Estate Reserve. The results are spectacular, and completely shelf stable. It doesn't need to go in the fridge or anything.
Hot Buttered Rum
Jerry Thomas Style
2 bar spoons of Demerara Sugar
1/4 Bar spoon ground Allspice
1 tablespoon of Unsalted Butter
2 oz. -or- 60 ml. Jamaica Rum
4 oz. -or- 120 ml. Hot Water
Hot Buttered Rum
Greg Style
2 Bar spoons Demerara Sugar
2 oz. -or- 60 ml. Brown Butter Rum
4 oz. -or- 120 ml. Hot Water
Garnish with Star Anise + Cinnamon Stick
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New Year's Day Hot Buttered Rum Tradition
Happy New Year!
Do you know the history behind the Marine Corps Band's serenade of the Commandant of the Marine Corps on New Year's Day and the sharing of hot buttered rum with band members?
In this video, our curators share more about the history of this special Marine Corps tradition and the recipe for hot buttered rum!
Have you tried hot buttered rum?
#NewYears #newyearseve #cocktails #history
Hot Buttered Rum - Food Wishes
You can do a lot of great things with rum. Make rum balls, soak a chocolate cake, pour it into a glass of cola, and of course, entertain pirates, but maybe my favorite thing to do with rum, especially around the holidays, would be to butter it. Enjoy!
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Hot Buttered Rum Recipe, Cocktail Ideas, Yum How To
The buttered rum cocktail, as the name implies, is made with a lot of spiced butter and rum. Like a spiced cookie right out of the oven, the warm cocktail is sweetened with brown sugar and orange juice. Rich and decadent, this sinful drink is sure to keep you warm during the cold Winter months. For all of your holiday parties, make a large batch in a crockpot and let guests serve themselves. Watch the video to see how it's whipped up.
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How to Make Hot Buttered Rum
There’s nothing like cozying up on the couch by the fire with a cup of spiced Hot Buttered Rum. This classic drink dates back to colonial days and has preserved through the years. You can whip one together in no time with our Market Bakery Hot Buttered Rum batter, crafted in-house with high-quality ingredients every holiday season. Enjoy!
Hot Buttered Rum - Hot Winter Tiki Drink - Made in a Snowstorm!
It's snowing like crazy today at the Back Shack Tiki Bar. So, it's time for a hot, comforting rum Drink. The Hot Buttered Rum!
This is a delicious spiced and rich Rum drink. Great even if you aren't in a snowy climate. it tastes very festive!
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If you've tried one out before, let me know in the comments below.
Today's Recipe:
Hot Buttered Rum
1 tbsp Butter
1 tbsp Brown Sugar
1/4 tsp ground Cinnamon
1 pinch ground Clove
1 pinch round Allspice
1 pinch of ground Anise Seed
1/4 tsp Vanilla Extract
2oz dark rum he used Goslings
Top off with 4oz hot water
Stir well
Garnish with a cinnamon stick
Hot buttered rum is a mixed drink containing rum, butter, hot water or cider, a sweetener, and various spices (usually cinnamon, nutmeg, and cloves). It is especially popular in the fall and winter and is traditionally associated with the holiday season. In the United States, the drink has a lengthy history that dates back to colonial days. During that time many families had their own individual recipes, and early Americans believed rum to be nutritious and a strengthener of the body.
In How to Mix Drinks: Or, The Bon-vivant's Companion, mid-19th-century bartender Jerry Thomas provides two recipes (No. 207 and 208, p. 80) for hot rum drinks. The first is called Hot Spiced Rum. The recipe calls for sugar, Jamaica rum, cloves, allspice, butter, and hot water. The second is simply called Hot Rum, and the recipe is the same as for Hot Spiced Rum but omits the spices. In their stead a bit of nutmeg is grated over the top of the drink.
Some versions call for vanilla ice cream as a substitute or complement to the butter for added creaminess. New versions that some believe to be healthier employ organic coconut oil instead of butter.
Tiki versions
Hot Buttered Rum saw new interest in the 1940s as a Tiki drink when it was typically served in a ceramic skull mug or modified to become Coffee Grog. Trader Vic provided a recipe for hot buttered rum batter in his Bartender's Guide which called for 1 lb. of brown sugar, 1/4 lb. of butter, salt and other spices (nutmeg, cinnamon, and cloves). In touting the virtues of Hot Buttered Rum he also provided a warning: As usually served, it is a weak little noggin with bits of butter floating on top which look good stuck on the customer's upper lip. I urge the use of a batter in order to make some fine drinks. The batter was also used as a basis in other warm alcoholic drinks of his creation such as the Northwest Passage and Hot Buttered Rum Cow.
Beyond Trader Vic, at least two other different Tiki versions were also made circa 1950. One was the Volcano House Hot Buttered Rum from the Volcano House Hotel in Hawaii, and the other was the Pub and Prow Hot Buttered Rum from a Chicago restaurant of the same name. The Volcano House Hotel's recipe was unusual in that it also called for Maraschino liqueur.
While overproof rum such as Bacardi 151 or Stroh 160 can be used in some versions, early recipes do not call for the drink to be lit on fire when served, even though it is now sometimes done and is part of the presentation for the hot-buttered rum based Coffee Grog.