Jackson Cannon’s Hot Buttered Rum

Jackson Cannon | Boston

The East Coast has its own particular POV on the HBR, which involves adding another (gratuitous, but welcome) layer of richness to the butter batter by way of local vanilla ice cream. Jackson Cannon counters some of the sweetness with a touch of cayenne pepper.

Ingredients

Serving: 1

  • 1 1/2 ounces aged rum, preferably Old Monk, Appleton or Plantation 5-Year
  • 1 1/2 ounces aged rum, preferably Old Monk, Appleton or Plantation 5-Year
  • 2 tablespoons batter (see Editor’s Note)
  • 2 tablespoons batter (see Editor’s Note)
  • Hot water, to top
  • Hot water, to top

Garnish: cinnamon stick or grated nutmeg

Directions
  1. In a tempered 6- to 8-ounce mug, add 1 ounce of overproof rum.
  2. Add batter, then top with hot water and stir to incorporate.
  3. Garnish with freshly grated nutmeg or a cinnamon stick.
Editor's Note

Batter:
1 pound butter, softened to room temperature
2 cups brown sugar
1/2 cup honey
1/2 cup vanilla ice cream
3 tablespoons ground cinnamon
3 tablespoons ground nutmeg
2 tablespoons clove
2 tablespoons allspice
1 tablespoon cayenne
1 teaspoon salt

Add all ingredients to a stand mixer or mixing bowl, and combine until everything is evenly incorporated. Store covered in the refrigerator.

Tagged: hot buttered rum, Jackson Cannon, rum

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