ROD RECIPES 01/17/2010 National Hot Buttered Rum Day Banana Hot Buttered Rum
After molasses began being imported to Colonial America from Jamaica, and distilleries opened in New England in the 1650's, colonists began adding distilled rum to hot beverages such as toddies and nogs, creating beverages such as hot buttered rum and eggnog, among others. In the contemporary United States, the term "hot toddy" and "hot buttered rum" can be used interchangeably, although variations of each will occur regionally.
Spiced rum drinks are especially popular during the winter months. Charles Coulombe, author of Rum: The Epic Story of the Drink that Conquered the World, writes that rum has always been an "important component of American holiday celebrations", and given the Puritanical ban on outright celebration of religious holidays, hot toddies and spiced rum drinks share an association with American civic holidays, such with New Years and Thanksgiving.
Hot buttered rum is made by blending a buttered rum batter with dark rum - rum which has been barrel aged for a considerable length of time to retain a deeper, molasses flavor. Use of light rum or spiced rum is also an option and may be preferred by those who appreciate the mild or spicier taste, respectively. Recipes for buttered rum batter, dating at least as far back as a 1917 publication of the The Ideal Bartender, include butter, nutmeg and sugar at the very minimum. Commercial hot buttered rum batters often add powdered sugar, rum flavor, and other mulling spices.
Source is cocktails.suite101
Banana Hot Buttered Rum
• 1/4 cup sugar
• 4 teaspoons unsalted butter
• 4 ounces (1/2 cup) light or dark rum
• 4 ounces (1/2 cup) banana liquer
• 1 banana, thinly sliced
1. Divide the sugar, butter, rum and banana liqueur among 4 mugs. Top with boiling water, stir and garnish each drink with 1 or 2 banana slices.
Source is Rachael Ray
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