Black Immigrant Daily News
For the final instalment of the three-part seasonal cocktails special, rum takes a luscious turn in a Buttered Rum cocktail that defies tradition. Most versions of this cocktail are served warm, with a pool of melted butter melding with the liquor.
But here it’s turned it into a chilled drink by using a simple and speedy technique that adds the flavour — but not the fat — of the butter, along with a hit of nutmeg and hard apple cider.
Buttered Rum
Traditionally, a Buttered Rum is a warm cocktail in which a pat of butter is melted into a heated blend of rum, apple cider and spices.
To give this wonderful flavour combination year-round appeal, I borrowed a technique often used with whiskey — fat washing. This involves adding a flavourful fatty ingredient, such as bacon or butter, to a liquor.
After a brief infusion, it is chilled so the fat is easily strained out, leaving only its flavour behind. In this case, the result is buttery-rich rum, the perfect foil for bright hard apple cider.
Ingredients
2 oz aged rum
1 tbsp melted butter
1/4 oz orange liqueur
1/4 oz agave or simple syrup
Pinch grated nutmeg
Ice cubes
1 oz hard apple cider
Method
In a small glass, stir together the rum and butter. Let sit for 5 minutes, then place in the freezer for 10 minutes. Line a mesh cocktail strainer with cheesecloth, then pour the butter-rum mixture through it and into a cocktail shaker. Discard the butter. Add the orange liqueur, syrup and nutmeg, then shake with ice cubes. Strain into a coupe, then top with the cider.
By J M Hirsch
The trio of seasonal cocktails (from left) a spiced apple cocktail, a pumpkin spice martini, and a buttered rum cocktail. This is the final piece of the three-part seasonal cocktail series. (Photos: Callum Duffy via AP)
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