Fog City Hot Buttered Rum

Flickr: tibchris

I don’t know how it is in your part of the country, but out here in San Francisco it’s been a-stormin’.  Torrents of rain have been battering away on the roof like chimney sweeps doing a drunken and angry rendition of Mary Poppins’ “Step in Time”.  Howling winds, and even some thunder and lightning (which we rarely get out here), are making me feel like I’m finally experiencing some winter weather! I would say it’s a perfect time for an antifogmatic, wouldn’t you?  I whipped up a version of hot buttered rum designed to warm your belly and bring some color back into your cheeks.

Fog City Hot Buttered Rum

  • 2 oz. rum (I used Lemon Hart Demerara)
  • 2 oz. Odwalla tangerine juice
  • 3/4 oz. sugar cane syrup (I used Petite Canne from Martinique)
  • 1/4 oz. St. Elizabeth Allspice Dram
  • 4 oz boiling hot water
  • 1/2 tbs butter
  • 1/4 medium-size lime

Mix first 4 ingredients in a mug or large teacup.  Add hot water and butter and stir until butter melts.  Squeeze a lime quarter into the drink, stir again, and serve.  (I think this would be just as good without the butter, so if you prefer a fat-free beverage, just leave it out.)  Note: if you don’t have sugar cane syrup, you could make a brown sugar simple syrup or just use regular simple syrup.

Published in: on January 19, 2010 at 9:55 pm  Comments (1)  
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