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James Beard Award-nominated Chef Michael Schwartz of Michael’s Genuine Food & Drink brings his and his team’s knowledge to your home cooking with The Genuine Kitchen column. A guest blogger for this installment, Michael’s Genuine bar manager Ryan Goodspeed shares a recipe suitable for the recent dip in temperature.
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Sometimes even in South Florida old man winter can sneak up on you and
your New Years Eve party. Should that happen to you there is one
surefire way to snap people out of their doldrums and warm things up a
bit. The Classic Hot Buttered Rum is fun, delicious, and surprisingly
easy to make. The ingredients are likely to be found in any home
anywhere, and the rum of choice perhaps varies from household to
household. But one thing’s for sure, you’ll have your party buzzing in
no time!
Dating back to the 1650s New England, and the more recent introduction of
molasses from Jamaica, the pilgrims began combining the two together
with various spices from Europe. And thus a drink comprising the goods
from three different continents was born to warm the masses of the new
world.
The Classic Hot Buttered Rum
2 cups light brown sugar
1 ½ sticks of unsalted softened creamy butter
1 tsp of ground cinnamon
1 tsp of ground clove
½ tsp of nutmeg
¼ cup of Maple syrup
Pinch of cayenne and salt
2 ounces dark rum (Myers, Goslings, or, for this drink, I used Ron Abuelo 7 year Anejo)
Combine all ingredients except for the rum in a medium bowl. Mix together, pack into a jar and refrigerate until chilled, about 2 hours.
Spoon 1 ounce into a 10 oz glass, add rum, and fill with hot water. Stir vigorously until the sugar/butter mixture has dissolved. A layer of buttery froth will form. Consume and warm up to the idea of a new year.
