Improve on the classic Hot Buttered Rum with this version involving sherry and mulled cider from The Corner Door in Culver City, California.
- 2 ounces 12-year-old rum
- 1 Tbsp PX sherry-infused butter*
- 4 ounces mulled cider, hot (use your favorite recipe or packaged mix)
- 1 pinch Chinese five-spice powder
Add the rum and butter to a mug and slowly add the mulled cider.
Sprinkle the five-spice powder on top.
*PX sherry-infused butter: Stir together one stick (4 ounces) of butter, softened to room temperature, and 1 ounce Pedro Ximenez sherry.