Hot Buttered Rum Runner: Saturday afternoons spent out in the back yard with the leaf blower, piling up the colorful fallen leaves. Tilling up the garden after a satisfying season of picking tomatoes and winter squash. A brisk chill in the air. It’s a wonderful time of the year. And when I come inside after my yard work, I want something alcoholic and hot, from The Vivant’s Top Ten: Fall Cocktail Roundup, my friends over at 3 Badge Beverage have just the thing.
This recipe uses their Kirk and Sweeney Dominican Rum as a foundation. I don’t know what it is about the Caribbean, but they sure do know how to make a good rum on the islands down there. I appreciate the name Kirk and Sweeney, which is a nod to its Prohibition-era roots. This was actually the name of a schooner which was well known for smuggling rum to the Northeast during the early years of Prohibition. It has a wonderful mahogany color to it and a sweet aroma with just a hint of vanilla balancing the toasted oak. You may be sitting in your home in the cold Midwest, but the 12-year Reserva is going to actually transport you to a sunny Caribbean beach. It’s perfect for the season.
- 2 oz Kirk and Sweeney 12 Reserva
- 1 Tbsp hot buttered rum batter (see recipe below)
- 3 to 4 oz hot water
- Place hot buttered rum batter in the bottom of an Irish coffee glass or mug.
- Pour in rum, and top with hot, not boiling, water.
- Stir, garnish with a cinnamon stick and enjoy hot.
Hot Buttered Rum Batter
Stir one pound of butter, 2-1/4 cups packed brown sugar, 2 cups sugar, 1 Tbsp ground cinnamon, 1 tsp ground clove and 1 tsp ground nutmeg in a bowl to combine. Add 1 qt of softened vanilla ice cream and stir again. Use immediately or freeze for future libations.
Dan Blacharski is editor-in-chief of TheVivant.com.