Scene Magazine in Boston asked us to find some local bartenders to share their favorite holiday cocktail recipes. We asked our friend Kevin Martin at Eastern Standard to help us out and he loves making Hot Buttered Rum to keep warm in the winter.
- 1 ½ ounces Old Monk Rum
- 1 Heaping bar spoon of Butter Batter (room temperature)
For the Butter Batter:
- 1 pound unsalted butter (room temperature)
- 1 pound dark brown sugar
- 2 tablespoons ground cinnamon
- 1 tablespoon ground allspice
- ½ of a nutmeg grated fresh
- 2 pinches salt
- In a mixer with the paddle attachment,
whip ingredients until light in color and airy
- Pour rum into a heated mug, then fill half way with hot water, whisk in butter batter and top with more hot water. Garnish with freshly grated nutmeg.
“Living in New England, rum has always been a huge part of our history, of colonial times. So it has a soft spot in my heart. Growing up in Connecticut, my mother did not make hot buttered rum; it is something I discovered as an adult. The cinnamon and nutmeg are familiar to my pallet, bringing me right to the holiday season.”
Photographed by Creative Restaurant Services