Appears in 33 Collections
Appears in 33 Collections
About The Hot Butter(nut) Rum Cocktail
This Toddy recipe from New York bitters powerhouse Amor y Amargo is named for the butternut squash it’s made with. Substituting sugar pumpkin, though, is just a little bit more fun. The twee-looking pumpkin is typically no bigger than eight inches and lends a velvety texture to the cocktail. Plus it’s downright adorable. (Bonus: Pull double duty and roast the seeds.)
Ingredients in The Hot Butter(nut) Rum Cocktail
2 oz Aged rum
2 oz
Aged rum
3 oz Earl Grey tea, hot
3 oz
Earl Grey tea, hot
1⁄4 oz Velvet falernum
1⁄4 oz
Velvet falernum
3⁄4 oz Butternut squash butter*
3⁄4 oz
Butternut squash butter*
Maple syrup, to taste
Maple syrup, to taste
Glass:
How to make The Hot Butter(nut) Rum Cocktail
Brew the tea and pour it into a mug.
Add the rum and falernum, stir, then swirl in the butternut squash butter, steaming with a frothing wand if desired.
Add maple syrup to taste.
*Butternut squash butter: In a small mixing bowl, combine 2.5 oz of squash purée, 2.5 oz of room-temperature unsalted butter, .5 tsp of ground cinnamon, .5 tsp of ground nutmeg, .5 tsp of allspice, a pinch of ground cloves, .75 oz of dark brown sugar, .5 tsp of maple syrup and a pinch of salt; mix until smooth. Roll into a log in parchment or wax paper, and store in the refrigerator.
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