Not Buttered Rum

Grace Bernotavicius, Ludlow Liquors | Chicago

Grace Bernotavicius devised this vegan take on a hot buttered rum for Ludlow Liquors’ holiday pop-up, Christmas Sucks. Rather than using butter, Bernotavicius swaps in organic, cold-pressed coconut oil and a pinch of xantham gum to get the desired texture and richness.


Serving: 1

  • 1 ounce Venezuelan rum, preferably Santa Teresa 1796
  • 1/2 ounce Jamaican rum, preferably Smith & Cross
  • 1/2 ounce dry Jamaican rum, preferably Plantation Xaymaca Special Dry
  • 1/4 ounce allspice dram, preferably St. Elizabeth
  • 1 tablespoon coconut "butter" batter, see Editor's Note
  • 3 ounces boiling water
  • 1 pinch xantham gum

Garnish: grated nutmeg, candied orange peel

  1. Fill an Irish Coffee mug with hot water and let sit for 30 seconds.
  2. Pour out the hot water and drop in the coconut batter.
  3. Top with rum and allspice dram and stir.
  4. Top with hot water.
  5. Sprinkle the xantham gum and stir well to incorporate.
  6. Garnish with grated nutmeg and a candied orange peel.
Editor's Note

Coconut "Butter" Batter:
1 cup coconut oil
5 tablespoons brown sugar
1 teaspoon cinnamon
1/2 teaspoon salt
1/2 teaspoon allspice
1/2 teaspoon nutmeg
1/2 teaspoon cloves
1/2 teaspoon cardamom

In a standing mixer, combine the oil and sugar until it's the consistency of creamed butter. Stir in spices. Store at room temperature.