As toasty cocktails become staple items on winter menus at top bars and restaurants around the world, we’d love to share a soul-warming recipe by award-winning Vintaged Bar + Grill Head Bartender, Andrew Purse. Inspired by the colonial molasses trade, his hearty hot buttered rum cocktail is best served with your favourite woolly sweater, curled up on the couch on a chilly winter’s evening.
Hot Buttered Rum
Published on June 12, 2019
Ingredients
- 50mL Havana Especial
- 10mL Domaine de Canton Ginger Liqueur
- 2 Cloves
- 1 Star Anise
- 2 Heaped Teaspoons of Butter
- 1 Cinnamon Stick
- 1 Knob Grated Ginger
- 20mL Hot Water
- Sugar Syrup (To Taste)
Method
- Add all ingredients into a small saucepan and warm over medium heat, making sure the butter melts and mixes in with the other ingredients.
- Strain the mixture into your favourite tea / coffee cup and enjoy with a twist of orange.
