Hot for Teacher

Matthew Belanger & Shannon Tebay, Pouring Ribbons | New York City

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.

Ingredients

Serving: 1

  • 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

Directions
  1. Add all ingredient to a saucepan and heat over a low burner until steaming.
  2. Pour into a mug and garnish with a cinnamon stick or a dehydrated banana chip.
Editor's Note

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.)

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