Wednesday, December 29, 2010

Hot Buttered Rum a la Wayne Curtis

This doesn't even belong in this blog, because it's not in the NYTHB, but if you are like me, and were at one time fascinated with the idea of Hot Buttered Rum, I thought you might like this recipe. We had this at the tree trimming party. The idea is, you make the mix and every time you want hot buttered rum, you take it out of the freezer. It didn't quite work out that way. Some of us ended up eating the mix. We did not make the whole thing, so it wasn't as bad as it sounds. I think, because of the ice cream, that this recipe is better than Hewlett's. The question is, whether or not you like sweet stuff.
Wayne Curtis is the author of And a Bottle of Rum, a History of the New World in Ten Cocktails.

Hot Buttered Rum a la Wayne Curtis

1 pound butter
1 pound brown sugar
1 pound granulated sugar
1 tablespoon ground cinnamon
1 teaspoon nutmeg
one quart vanilla ice cream

Bring the butter to room temperature and mix all the ingredients except the ice cream. Add slightly softened ice cream and mix well. Store mixture in freezer. To make drinks by the mug, add 1 1/2 ounce rum, one tablespoon of ice cream mix, then, fill mug with boiling water.

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