Hot Buttered Rum 2 Ways AND Fat Washing! | How to Drink

Today on How to Drink I tackled Hot Buttered Rum, a staple of colonial New England drinking and life, AND I dive into Fat Washing to make Brown Butter Rum- SO GOOD!

Hot Buttered Rum is one of those drinks that is so old it's tough to pin down a specific origin point on it. David Wondrich probably has some insights in that department but frankly I'm pretty ok with chalking this one up to "Traditional". What I can tell you is that it was enormously popular in the colonies of New England. It is also a highly requested drink in my comments, so it felt like the perfect drink to make my first Thanksgiving offering this year (that's right, I've got two).

In this one I'm making the drink two ways. First, I'll make it as it appears in Jerry Thomas 1860 Bartender's guide. Not quite a colonial recipe, but certainly pretty old school. Then I decide to do my own riff on a hot buttered rum, and I want to stay somewhat true to the drinks roots and avoid making a batter like so many recipes I see using. Instead I prepare a bottle of Fat Washed rum in advance. In this case I do a brown butter infusion of Appleton Estate Reserve. The results are spectacular, and completely shelf stable. It doesn't need to go in the fridge or anything.

Hot Buttered Rum
Jerry Thomas Style

2 bar spoons of Demerara Sugar
1/4 Bar spoon ground Allspice
1 tablespoon of Unsalted Butter
2 oz. or 60 ml. Jamaica Rum
4 oz. or 120 ml. Hot Water

Hot Buttered Rum
Greg Style

2 Bar spoons Demerara Sugar
2 oz. or 60 ml. Brown Butter Rum
4 oz. or 120 ml. Hot Water
Garnish with Star Anise + Cinnamon Stick

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#mixology #thanksgiving #falldrinks #rum #fatwash