“There’s something so comforting about a good ol’ Hot Buttered Rum—the spices, the rich mouthfeel and a good barrel-aged rum,” says lead bartender Bryan Galligos. He adds Plantation five-year-old rum, lemon juice, hot water and a syrup made from apple tea and demerara sugar. But the pièce de résistance? A pat of butter filled with cinnamon, nutmeg, clove, ginger, star anise, cardamom, cayenne pepper, salt, pepper and brown sugar, floated so the spices melt into the drink and the flavor develops as you drink it down. “You can’t beat butter,” he says. Um, nope.
*Spiced apple demerara syrup: Combine brewed spiced apple tea (your choice of tea bag) and demerara sugar in a 1:2 ratio in a saucepan. Bring to a simmer on the stove until sugar dissolves, then remove from heat. Store syrup in the refrigerator for up to 2 weeks.
**Spiced butter: Mix 1 room-temperature stick of butter with 2 tsp cinnamon, 2 tsp nutmeg, 2 tsp ground cloves, 2 tsp ground ginger, 1 ground star anise pod, 4 ground cardamom pods, 2 tbsp brown sugar and 1 heavy pinch each of cayenne pepper, salt and pepper. Mix well, then form into a log, wrap in plastic wrap, and freeze until ready to use.