Hot Buttered Rhum Cider

Adapted from The Slanted Door by Charles Phan

This drink appears on our list every winter. You can smell the mulled cider being heated when you approach the bar. This strong, hot, rich drink is shelter from a cold San Francisco night.

Reprinted with permission from The Slanted Door by Charles Phan © 2014. Published by Ten Speed Press. Photography © 2014 by Ed Anderson.


Serving: 1

  • 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

  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.