Hot Buttered Rum and Oatmeal
Here’s a lovely cocktail to bring home for the holidays and something just for you the next morning.
Hot Apple Buttered Rum
4 parts hot water
1 part apple butter syrup*
1 part dark or spiced rum
*Make the syrup: Slice and core two or three apples. Add them to a pot with one cup water and one cup sugar. Add a cinnamon stick or two, a few cloves, star anise or any other baking spices you choose (sliced ginger, nutmeg, etc., just nothing that’s hard to pick out after strained). Simmer on medium low for 15-20 minutes or when the apples start to get soft and translucent. Strain, reserve solids for the next morning. Add 1/4 to 1/2 tablespoon of unsalted butter to the still hot syrup.
Don’t forget to double or triple the recipe depending on how many people you’ll serving. Makes about 8-12 servings.
An afternoon of drinks with friends and family: put a kettle of water on low. Add the syrup (you should have about a cup) to an equal amount of rum. Fill a small mug with half the syrup/rum mixture and half hot water.
You can keep the kettle on throughout the day as people come and go, refilling with water as necessary. You can also free yourself up to enjoy the day, jut setting out the mugs and telling people to serve themselves half and half mixture.
The next morning: cook some regular or steel cut oats on the stove with water, milk and a dash of salt. Add some of the reserved apples, removing the spices, at the end of cooking. Enjoy the morning.
Through the Liquor Glass wishes you a festive holiday season. Peace.