The Liquid Muse

Toast National Hot Buttered Rum Day!

Melt the “winter blues” at the timeless San Francisco watering hole, Elixir, on January 17. Sample $6 Gosling’s Hot buttered Rum Cocktails from 6 pm to closing, which just might make your toes tingle and warm the cockles of your heart!

If staying “cozy en casa” is your game plan, try your hand at whipping up one of Tony Abou-Ganim’s favorite cold-weather recipes. (See more of Tony’s drinks on his newly rennovated website: The Modern Mixologist.)

Tony’s Hot Buttered Rum Batter

1 lb light brown sugar
1/2 lb unsalted butter (softened)
2 teaspoons ground cinnamon
2 teaspoons ground nutmeg
1/2 teaspoon ground allspice
2 teaspoons vanilla extract

In a mixing bowl, beat together softened butter, brown sugar, vanilla extract and spices until well combined. Refrigerate in an airtight reusable container for up to a month, or place in your freezer until ready to use.

To make Hot Buttered Rum – In a pre-heated coffee mug combine 2 heaping tablespoons of batter with 1 _ oz. Gosling’s Rum. Top with boiling water and stir well to mix. Serve with a spoon.

Hint: It is best to make the batter in advance so the spices have an opportunity to mingle. And, be sure to remove batter from the refrigerator at least 6 hours prior to serving to allow it to soften.