Whether you’re baking a cake or roasting a turkey, butter makes everything better. The same can be said for cocktails. Hot-buttered rum is a traditional cocktail for many during the holidays. It is also the ultimate “make at home – never order in a bar” drink, and well worth the effort when that first sip of savory warmth hits your lips. No holiday drink is as comforting.
For the butter, we’re going to borrow a technique from French cooking, where butter is often infused with red wine and put on top of steak. However, instead of wine, we are going to reach for the bitters and infuse it with sage (an herb that is best used after it has been cooked).
- ½ CUP WATER (FOR THE BATTER)
- 5 DASHES BITTERS (I LIKE ANGOSTURA) DIVIDED
- 8 SAGE LEAVES, PLUS MORE FOR GARNISH
- 6 TABLESPOONS FULL-FAT SALTED BUTTER (KERRYGOLD IS GREAT) SOFTENED
- 1 BLACK TEA BAG
- 1 LEMON, AT ROOM TEMPERATURE
- 1 TABLESPOON HONEY SYRUP (2 PARTS HONEY TO 1 PART WATER)
- 1 TEASPOON ALLSPICE LIQUEUR (TRY ST. ELIZABETH’S ALLSPICE DRAM)
- 1 TO 2 OUNCES GOOD JAMAICAN RUM (OR ANY RUM YOU HAPPEN TO HAVE ON HAND)