donner-peltier distillers :: Recipes

A (skinny) Hot Buttered Rum, courtesy of Ryan Iriarte of High Hat Café

2 cups Rougaroux 13 Pennies Praline rum

1 cup butter, melted

1 cup brown sugar

Whisk together the rum and melted butter; refrigerate overnight. The butter will separate and float to the top. When it’s solid, skim it off and strain the rum through cheesecloth.

Make simple syrup by stirring brown sugar into 1 cup boiling water, just until the sugar’s dissolved. Let cool completely.

To make the drink, stir together 2 ounces butter-washed rum, ½ ounce brown sugar simple syrup and 2 ounces hot water. Garnish with citrus peel and cinnamon stick or star anise.

Serves 1