Thursday, February 18, 2010

"I generally avoid temptation unless I can't resist it."
Mae West

Hot Buttered Rum
Bill Sweete, co-owner of Sidecar and Negroni in Toronto, Ont., was inspired by Swedish Glögg for his hot tipple, but swapped out the wine for the richer tastes of two kinds of rum and uses a flavourful compound butter to add spice and sweetness.

Makes 1 drink

INGREDIENTS:
Glögg Compound Butter:
• 1/2 cup dried sour cherries
• 1 to 2 tbsp rum or water, depending on your taste
• 1/2 cup salted butter, at room temperature
• 1/4 cup brown sugar
• 1 tsp each: ground allspice, ground cardamom
• 1/2 tsp each: ground nutmeg, ground cloves

Drink:
• 1 oz each: dark rum, light rum
• 1 oz honey syrup (mix and heat equal parts honey and water)
• 2 to 4 oz hot water, or to taste
• 1 or 2 whole star anise, for garnish

METHOD:
For Glögg Compound Butter, add cherries and rum or water to food processor. Blend until cherries are finely chopped. Add butter, sugar, allspice, cardamom, nutmeg and cloves. Process just until mixed.

Transfer to counter or cutting board. Form into log, about 2 inches in diameter. Roll in waxed paper or plastic wrap. Refrigerate until firm. (Leftover butter can be refrigerated and used as a topping for warm cake, pie or pastries.)

For drink, add two rums, honey syrup and water to taste to heatproof mug. Cut 1/2-inch disc from chilled Glögg Compound Butter; add to hot drink. Stir until well mixed. Garnish with star anise.

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