Every Friday, Mike Augustyniak will be picking up a new cocktail recipe from a local mixologist. Throughout November, he’s getting his inspirations from Parlour in downtown Minneapolis. This week’s selection: Hot Maple Buttered Rum, the perfect thing to keep warm during cold winter days.
1.5 oz. Roaring Dan’s Maple Rum or any other light rum
0.75 oz. Brown Sugar Simple Syrup (see below)
0.25 oz. St. Elizabeth’s All Spice Dram
1 Dash Vanilla Extract
Spoonful of Maple Butter (see below)
Garnish: Grated Nutmeg
Jigger (for measuring)
Mixing tin or Boston shaker
Brown Sugar Simple Syrup: Combine equal parts brown sugar and water in medium saucepan over medium heat until sugar is dissolved.
Maple Butter: In a medium saucepan, bring 1 cup of real maple syrup to a soft boil, at 240° (use a candy thermometer if you have one). Add ¾ of a cup of unsalted butter, cut into chunks, and continue to heat until all of the butter is dissolved. Pour mixture into a bowl and beat for about 5 minutes using a hand mixer on low (or whisk). Pour into a container and refrigerate for up to 2 weeks.
Combine rum, brown sugar syrup, all spice dram, vanilla extract and hot water in favorite mug. Add butter to top of drink and let melt. Grate fresh nutmeg over top of mug for aromatics. Double strain into your favorite coffee mug.
If you have never had a hot buttered rum before, think of a hot apple cider … with a kick. The vapors of this drink alone will warm you up! Be sure to keep this drink piping hot, though, because the butter and syrup will start to thicken the drink, making it a bit oily as it cools. The hotter the water the better! Also, you can make a non-alcoholic version of this to share with the family! Just leave out the rum and the dram.
Parlour is the bar beneath Borough Restaurant in the North Loop of Minneapolis. “With craft cocktails and a smaller menu, it’s the perfect place to relax with friends,” their website promises.
To find more recipes from Mike’s Mix, click here.