4 Ways To Have A Hot Buttered Rum - Seattle Style

4 Ways To Have A Hot Buttered Rum - Seattle Style

Hot, steamy, creamy, strong, deep, and dark… yes, you guessed it, I’m talking about hot buttered rum. The centerfold of the unofficial national holiday “Hot Buttered Rum Day,” this boozy holiday tradition was celebrated on January 17th, but we decided to expand this delicious holiday. It is a perfect excuse to dodge another day of grey skies and engage in a thirsty love affair with rum.

Want to make a Hot Buttered Rum extra steamy? Turn up Steve Raible and get down on these locally devoted tips:

1. Mix it up at home with Harvey’s
Mix up your hot buttered rum in the plush comforts of your own kitchen. You can find plenty of recipes online, by my personal recommendation for a quick fix is Harvey’s Hot Buttered Rum Batter. Harvey Hudson first created his special butter rum batter in 1952 while tending bar at a local Bremerton, Washington lounge. Today, the mix is distributed all over the Pacific Northwest. For best results use Gold Label Rum from Sodo’s 3 Howls Distillery ($30). Best part – you never even need to put pants on.

2. Partake in Afternoon Delight at Rumba
The day is young and the celebration continues. Keep the stimulation steady by putting pants on and venturing out into the city where the delights of Seattle await you. Your first stop: Rumba. With 60 rums to choose from and an array of “rum forward” cocktails it’s no wonder Rumba has one of the best hot buttered rums in the city. If you swing by at happy hour you can get baked empanadas, tacos, or chicharones from $2 - $5.

3. Get Excited at Poppy
Don’t lose stamina yet, we’re just coming up on another round. The hot buttered rum at Poppy is a lot like the Poppy itself – detailed, different, and not overly complicated. The Poppy Buttered Rum consists of rum, coriander, orange, vanilla, nutmeg, cinnamon, brown sugar, and butter. The coriander and orange provide a refreshing zest but you still get the sugar sweet buttery finish.

4. Do it Yourself 
And sometimes, when you want something done right you have to do it yourself. If you are still reveling in the aftermath and fervor of your first Hot Buttered Rum Day celebration, try making a homemade nightcap.

Here’s my favorite adapted from Emeril Lagasse with a couple of "Seattle" ingredients: 

Directions:
In a bowl, cream together the butter, sugar, cinnamon, nutmeg, cloves, and salt. Refrigerate until almost firm. Spoon about 2 tablespoons of the butter mixture into 12 small mugs. Pour about 3 ounces of rum into each mug (filling about halfway). Top with boiling water (to fill the remaining half) then add a scoop of Molly Moon’s Vanilla Bean. Stir well, serve immediately, and feel the love.

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