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Hot Buttered Rhum

RhumAndJerk Posts: 1,506
edited November -1 in Sauces, Rubs, Marinades


• &#189 to 1 tsp Turbindo Sugar
• 2 to 4 Oz Rum
• &#189 slice of lemon
• 1 tsp unsalted butter
• Hot Water


I start out with an Irish Coffee Glass. I think that an Irish coffee mug is usually an 8 oz. Mug.
Fill each glass with hot water for a couple of minutes in order warm the glass.
Next, I put about ½ to 1 tsp of Turbindo Sugar in the bottom of the glass and add enough hot water to dissolve the sugar, about ¼ of the glass full.
Stir to until the sugar is dissolved.
Pour in the rum. I use anywhere from 2 to 4 oz. of Rum. I prefer more rum because I like the taste.
Top off the glass with hot water and stir.
Take a half slice of lemon and run it around the rim of the glass and squeeze the lemon over glass and drop it in.
The final touch is accomplished by floating about one teaspoon of unsalted butter on the top.

Generally I use Bacardi Dark Rum, but for a special treat I will use some of my premium rhums.
Variation for the wife: When I add the sugar I also add 2 to 4 whole cloves and a half of a cinnamon stick. I let them sit in the hot water for about one minute before I add the Rhum. Sometimes I will even grate some nutmeg on top after I put the butter in.


Number of Servings:

Time to Prepare: