Nothing is more comforting as the weather gets colder than a piping hot drink. This take on a classic Hot Buttered Rum comes from Mike Wolf, former head bartender at Nashville's celebrated restaurant, Husk, and his new book Garden To Glass.
When crafting any hot beverage this season, consider this tip from Mike: Warm the glass you'll be serving the hot beverage in with hot water before using it. Otherwise, "the drink won't stay hot past the first few sips, defeating the purpose of drinking a hot drink in the first place."
Ingredients
- 1/2 cup water, plus more for boiling
- 8 to 10 sage leaves, plus more for garnish
- 5 dashes angostura or other aromatic bitters, divided
- 6 tablespoons salted European-style butter, softened
- 1 black tea bag or homemade bouquet garni of dried herbs
- 1 lemon
- 1 tablespoon honey syrup (2 parts honey to 1 part water)
- 1 teaspoon Allspice Dram or Liqueur
- 1 to 2 ounces Jamaican rum
Preparation
At least 4 hours ahead:
1. In a medium saucepan, combine water with 4 dashes of bitters and bring to a boil, then reduce heat to a low simmer.
2. Add sage leaves and cook 5 to 10 minutes until fragrant, being careful not to let all liquid evaporate.
3. Remove from heat and let cool down for 15 minutes. Strain out cooked sage leaves through tea strainer or cheesecloth and discard.
4. Combine with butter in a mixing bowl and mix with wooden spoon or stand mixer with paddle attachment.
5. Lay a sheet of plastic wrap on counter and transfer butter mix onto wrap. Roll and shape into a stick of butter.
6. Refrigerate at least 4 hours.
When ready to drink:
1. In a teapot, boil enough water for two drinks. Meanwhile, remove sage butter from fridge to let soften.
2. Fill mug with hot water. After a few minutes, discard the water and fill again with hot water a little more than halfway.
3. Add tea bag or herbs. Meanwhile, cut lemon wedges, removing seeds.
4. After 3 minutes, remove tea bag and squeeze in about 1/2 ounce lemon juice. Add honey syrup, allspice liqueur, dash of bitters, and rum. Stir.
5. Slice 2 small pats of sage butter and add to drink, slowly stirring to incorporate.
6. Garnish with big sprig of sage and star anise.
