Hot Absinthed Butter-Rum
2 oz Angostura 1919 Rum
1 bsp Butterfly Absinthe
1 Tbsp Sweet Butter (soft)
1 Tbsp Brown Sugar
1-3 drops Vanilla Extract (or to taste)
pinch ground Cinnamon (or to taste/if any)
pinch ground Allspice (or to taste/if any)
3-5 oz Hot Water
Mix together Butter, Sugar, and Spices in a small bowl until soft and combined. Drop into a mug and measure in the Spirits. Pour Hot Water over and stir until all is melted and combined. garnish with some ground Nutmeg.
Hey, it’s National Hot Buttered Rum Day! There’s really no better way to stay warm than with this decadent indulgence. I did initially intend to Butter-wash some Rum for this, but the week got away from me. Instead, I decided to see what it was like with a wee bit of my favorite Spirit, Absinthe.
I did decide to cut way back on the amount of the winter spices I wanted to use, just because the Absinthe would deliver a flavor all its own that I didn’t want to mask. For this one that I actually made for myself I actually didn’t add any Allspice or Cinnamon. The Nutmeg on the top did add a richness to the already rich aroma and it seemed to work well.
As I keep up with this new round of Drinking Holidays, I may just try to challenge myself to somehow fit Absinthe into every drink I make. We’ll see, it should be fun.
