donner-peltier distillers :: Recipes

Cajun Hot Buttered Rum, courtesy of Matthew Steinvorth of the Sazerac Bar

Makes 1 cocktail

2 ounces praline rum (Rougaroux 13 Pennies)
6 ounces hot buttered rum mix (see below)
3 mini cinnamon doughnuts

Pour praline rum into a mug, and then fill with hot buttered rum mix. Garnish with doughnuts and serve.

Hot buttered rum mix:

Makes a batch large enough for 21 cocktails

1 gallon hot water
2 pounds room-temperature butter
6 cups brown sugar
2 heaping tablespoons ground cinnamon
1 heaping tablespoon nutmeg
1 heaping tablespoon allspice
8 whole cloves
2 heaping tablespoons salt
2 heaping tablespoons Xantham gum

Fill a large pot with hot water and heat over induction burner at 175 degrees. Add all of the spices and brown sugar. Cut butter into small squares and use immersion blender to blend until smooth. Add Xantham gum and immerse with blender and then stir with whisk. Lower temperature to 135 degrees and simmer for five minutes. Store in an insulated airpot, such as one used for dispensing coffee or other hot beverages.

About the drink: Rougaroux 13 Pennies Praline Rum, crafted by Thibodaux-based Donner-Peltier Distillers, is made with toasted pecans and local sugar-cane syrup, giving the recipe distinct South Louisiana flavors.

"The fall baking spices/flavors warm you up and it is served hot, so it is perfect for the cold weather months," said Sazerac bartender Matthew Steinvorth in an emailed comment. "This recipe leads to a creamy, rich, lavish drink, instead of a buttered rum that is more brothy."

This is definitely a big-batch recipe, so if you just want one, find it at the Fountain Lounge and the Sazerac Bar at The Roosevelt.