1 1/2 ounce aged Haitian rum (preferably Barbancourt 8 year)
1 tablespoon spiced compound butter (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
Add rum, mulled cider and compound butter into a sauce pan and heat until the butter has dissolved and the liquid is steaming.
Pour into a heat proof mug.
Garnish with a cinnamon stick, star anise and a disc of orange peel studded with a clove.
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.