A tiki-fied version of Hot Buttered Rum, Matthew Belanger and Shannon Tebay’s (of Pouring Ribbons) Hot for Teacher adds banana (Giffard Banane du Brésil), a proprietary “Improved Gardenia Mix”—a blend of honey, butter, cinnamon and Donn’s spices—coconut cream and two types of rum. Served hot, it’s winter’s version of a Caribbean mirage.
- 3/4 ounce aged rum (preferably El Dorado 8 year)
- 1/2 ounce Giffard Banane du Brésil
- 1/4 ounce Jamaican rum (preferably Smith & Cross)
- 1 ounce Improved Gardenia Mix (see Editor's Note for recipe)
- 1/4 ounce Coco Lopez
- 4 ounces water
- 1 dash Angostura bitters
Garnish: cinnamon stick or a dehydrated banana chip
- Add all ingredient to a saucepan and heat over a low burner until steaming.
- Pour into a mug and garnish with a cinnamon stick or a dehydrated banana chip.
To make the Improved Gardenia Mix, whip together 9 ounces of honey syrup (2:1, honey:water), 8 ounces of room temperature butter, 1 1/2 ounces cinnamon syrup (see below for recipe), 1 1/2 ounces of Donn's Spices (see below for recipe) and a pinch of salt. Store in an airtight container in the refrigerator for up to two weeks. To make cinnamon syrup, simmer together 1 cup of water with 1 cup of superfine sugar and a heaping 1/2 ounce of cinnamon bark over low heat for several minutes. Cool, strain and refrigerate in an airtight container. To make Donn's spices simmer together 1 cup of water with 1 cup of superfine sugar and the contents of a vanilla bean (split open and scrape) over low heat for several minutes. Cool, add 1 cup of allspice dram and refrigerate in an airtight container.)