We start with the recipe from Quirk’s Field Guide to Cocktails (Chirico, Rob. Philadelphia: Quirk, 2005.), then make one delicious addition.
- 2 whole cloves
- 2 whole allspice berries
- 1 cinnamon stick
- 1 cup boiling water
- 1 teaspoon sugar
- 2 ounces dark rum1
- 1 teaspoon sweet butter
- fresh grated nutmeg
Soak the 1st 3 ingredients (cloves, allspice berries, cinnamon stick) in the boiling water for 5 minutes. We have some cloth spice/tea bags (pictured next to one of Sailor Jerry’s buxom tattoo ladies), so i put the spices in there to soak. I’ve been successfully reusing the same spices for at least 3 hot buttered rums over the past week.
After 5 minutes, pull the spices out. Add everything else (sugar, butter, rum, nutmeg). You can stop at this point if you like.
OR, you can add:
Yes. Vanilla ice cream. Nom nom nom. A little extra sweetness, a little extra creaminess. So delicious.
- We have a shot glass with ounce gradations on it that i bought at a gardening store, no really. If you don’t have a way to measure ounces, just eyeball it: 2 ounces is about 1/4 cup. [↩]