Difference between revisions of "Hot Buttered Rum"

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==Description==
 
==Description==
A hot buttered rum is a warm alcoholic beverage made with light rum, butter, sugar, and cloves mixed with hot water.
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Hot buttered rum <ref>{{cite book|last=Biggs|first=David|title=Cocktail Classics|year=|publisher=Connaught An imprint of New Holland Publishers Ltd|isbn=1845170938|pages=143}}</ref><ref>{{cite journal|url=http://www.drinksmixer.com/drink9331.html |year=2010|pages=|publisher=AtomicOnline, LLC.|work=}}</ref> is a warm treat to drink by a fire.
* [http://en.wikibooks.org/wiki/Bartending/Cocktails/Hot_Buttered_Rum Hot Buttered Rum] from the Wikibooks Bartending Guide—original source of recipe, licensed under the GNU Free Documentation License
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* '''Serves''': 1
 
  
 
== Ingredients ==
 
== Ingredients ==
* 1 oz. [[white rum|light rum]]
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* peel of a lemon or orange
* 1 tsp. [[sugar]]
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* whole cloves
* ½ tsp. [[butter]]
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* one tablespoon of brown sugar
* 4 [[clove]]s
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* a cinnamon stick
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* a shot of dark jamaican rum
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* half as much creme de cacao
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* pat of unsalted butter
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* grated nutmeg
  
 
== Directions ==
 
== Directions ==
# Mix sugar, butter, cloves and rum together in mug and stir.
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Warm mug, then fill with citrus peel, whole cloves, brown sugar and cinnamon stick, add ~1/3 of the cup of boiling water and stir until sugar has disappeared.
# Fill mug with hot water and stir again.
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Top with the rum and creme de cacao, then remove the cinnamon stick, drop in the butter and dust with freshly grated nutmeg.
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==References==
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<References/>
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Revision as of 11:23, 28 March 2012

Description

Hot buttered rum [1][2] is a warm treat to drink by a fire.


Ingredients

  • peel of a lemon or orange
  • whole cloves
  • one tablespoon of brown sugar
  • a cinnamon stick
  • a shot of dark jamaican rum
  • half as much creme de cacao
  • pat of unsalted butter
  • grated nutmeg

Directions

Warm mug, then fill with citrus peel, whole cloves, brown sugar and cinnamon stick, add ~1/3 of the cup of boiling water and stir until sugar has disappeared. Top with the rum and creme de cacao, then remove the cinnamon stick, drop in the butter and dust with freshly grated nutmeg.


References

  1. Biggs, David. Cocktail Classics. Connaught An imprint of New Holland Publishers Ltd. pp. 143. ISBN 1845170938. 
  2. . AtomicOnline, LLC.. 2010. http://www.drinksmixer.com/drink9331.html.