Corso Atlanta’s Expert Sommelier, Brian White, shares his take on a holiday classic.
It’s cold outside, but inside there’s a steamy mug of deliciousness waiting to melt away the cold and transport you back to the days of the Tiki Cocktails. Hot Buttered Rum is a true classic from a genre of cocktails that has recently made its way back onto the scene. Many bars and bartenders have made Hot Buttered Rum over the years, but nobody did it like Vic Bergeron from Trader Vic’s fame. Trader Vic’s was the premier Tiki Bar starting after World War II and is still around today. Around the world, Trader Vic’s are found throughout Hilton Hotels.
This Hotty Toddy takes some preparation, but the results are well worth the wait. Besides the rum, there is a mix that must be prepared ahead of time.
- 4 oz. unsalted butter
- 1/2 cup Light Brown Sugar
- 1 tsp. Vanilla Extract
- 1 tsp. Ground Cinnamon
- 1 tsp. Ground Cloves
- 1 tsp. Ground Nutmeg
- 1 tsp. Ground Allspice
Let the butter soften to room temperature and mix all ingredients into a smooth paste. Store the unused portion in the refrigerator in an airtight container.
- 2 oz. Plantation Original Dark Rum
- 2 tbsp. Butter Mix
- 6 oz. Boiling Hot Water
- Whipped Cream
- 1 piece Star Anise
In a heat proof glass or mug add the rum and the butter mix. Then add the boiling water and stir until the ingredients are mixed. Top with whipped cream and place the star anise on the top.