A Mad Spin on Smuggler's Cove Hot Buttered Rum
We recently started carrying the Smuggler’s Cove cocktail book at our Burlington Tasting Room. This book is filled with delicious cocktail recipes, but one that we absolutely had to try this winter was the Hot Buttered Rum recipe. Of course, we also had to give it a Mad River Distillers spin, so we’ve adapted the recipe slightly and incorporated our spirits.
There are three parts to this Hot Buttered Rum recipe. First, there is the essential Rum Butter Batter. This batter provides so much incredible flavor to the cocktail. It’s the “butter” portion of the drink. Second, is our homemade Vanilla Rum Whipped Cream, of course using our Mad River Distillers Vanilla Rum in a whipped topping. Third, there is the cocktail recipe itself, which combines the Rum Butter Batter with our Maple Cask Rum and hot water. All combined, it makes for a comforting and all around tasty cocktail that is sure to be a favorite during the cold winter months.
Hot Buttered Rum Recipe - Adapted from Smuggler’s Cove
BUTTERED RUM BATTER
- 1 tsp freshly ground cinnamon
- 1 tsp freshly ground nutmeg
- 1 tsp freshly ground black pepper
- 3/4 tsp ground cloves
- 1/2 tsp ground allspice
- 1/2 tsp ground anise seed
- 2 sticks salted butter
- 2 cups packed golden brown sugar
- 1 tbsp molasses
- 1 tsp vanilla extract
In a bowl, combine the cinnamon, nutmeg, black pepper, cloves, all spice, and anise seed. Set it aside. In a small saucepan, melt the 2 sticks (1 cup) of butter over low heat. Be sure to note the expiration date on the sticks of butter for future reference. Once melted, add the sugar and stir to combine. Next, stir in the molasses and vanilla extract, then add the spice mixture from the bowl. Continue to stir over low heat until all the ingredients are combined. This should take about 15 minutes. Once the ingredients are integrated, remove the saucepan from the heat. Once the butter batter has cooled but is still warm, pour it into a storage container. We portioned the batter into ice cube trays, measuring 2 tablespoons of batter to be used per drink. Allow the batter to cool completely into a solid cube, then store in an airtight container in the refrigerator. Follow the expiration date on the butter packaging. The butter batter should yield about 15 servings.
VANILLA RUM WHIPPED CREAM
- 8.0 oz whipping cream
- 1 tbsp MR vanilla rum
- 2 tbsp powdered sugar
Combine all ingredients in a bowl, and whisk until stiff peaks form. Alternatively, combine ingredients into a whipped cream dispenser.
HOT BUTTERED RUM COCKTAIL
- 1.5 oz Maple Cask Rum
- 2 tbsp of spiced butter batter
- 6.0 oz hot water
Combine all ingredients in an irish coffee mug. Stir until the butter batter is fully incorporated into the hot water and rum. Then, top with the prepared Mad River Vanilla Rum whipped cream and cinnamon stick, and enjoy!
Excited to try this yourself? Follow the recipe above! It’s also available to order for a limited time on our Hot Drinks menu at the Burlington Tasting Room, so you can stop in and try it first. While you’re there, be sure to grab a copy of the Smuggler’s Cove Cocktail Book in our retail section. It has a bunch of other great cocktail recipes you’ll want to try. You’ll also find bottles of our Maple Cask Rum and Vanilla Rum available. Cheers!
Recipe adapted by Gragen Cook for Mad River Distillers. Written and published by Brianne Lucas on January 13, 2023.