Hot Buttered Rhum Cider

from Punch (http://punchdrink.com)

Ingredients

Serving: 1

• 1 1/2 ounce aged Haitian rum (preferably Barbancourt 8 year)
• 1 1/2 ounce aged Haitian rum (preferably Barbancourt 8 year)
• 1 tablespoon spiced compound butter (see Editor's Note)
• 1 tablespoon spiced compound butter (see Editor's Note)
• 6 ounces mulled apple cider (see Editor's Note)
• 6 ounces mulled apple cider (see Editor's Note)

Garnish: cinnamon stick, star anise and an orange peel studded with a clove

Directions

1. Add rum, mulled cider and compound butter into a sauce pan and heat until the butter has dissolved and the liquid is steaming.
2. Pour into a heat proof mug.
3. Garnish with a cinnamon stick, star anise and a disc of orange peel studded with a clove.

Editor's Note

To make mulled apple cider, add a high-quality, unfiltered apple juice to a pot with the skin of an orange studded with the clove, cinnamon stick, and star anise. Let simmer for 30 minutes. Funnel into a clean glass bottle and refrigerate until ready to use. To make spiced compound butter, soften and cream 8 ounces of unsalted butter with a paddle attachment in a mixing bowl. Slowly add 2 ounces of brown sugar, 1/8 teaspoon of ground cinnamon and allspice, a pinch of ground ginger, cloves, and kosher salt. Scrape the sides to ensure that all of the spices are blended. Roll the butter into a log and wrap it in wax paper. Refrigerate for up to 2 weeks.