Northshore Magazine

December 2015

Northshore magazine showcases the best that the North Shore of Boston, MA has to offer.

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IN SICKNESS AND IN HEALTH, Americans' love affair with rum harkens back to the mid- 17th century, when a thriving rum trade brought a bounty of barrels to colonial New England. A mere 100 years later, in 1750, there would be over 60 rum distilleries in Massachusetts alone. From toothaches to des- sert cakes, rum was as much a cure-all as it was a kitchen staple. During the brutal winter months, taverns mixed rum with hot water, cider, or beer and a medley of citrus fruits, sugar, and spices to make grogs, tod- dies, flips, and a lasting holiday favorite: hot buttered rum. Bob McCoy, director of on-premise sales for Ipswich– based Privateer Rum, calls hot buttered rum a quintes- sential cold-weather cocktail. "It's indulgent and comforting and delicious with all those rich notes of barrel-aged rum, creamy butter, and winter spice." Distilled from sugarcane juice or molasses, rum's earthy sweetness pairs well with holiday spices like nutmeg, cinnamon, and allspice. Aged rums like Privateer Amber add even more flavor thanks to time in wood casks, which gives the rum notes of brûléed banana, apple pie, vanilla, and toffee. It's no wonder hot but- tered rum has stood the test of time—it's essentially dessert in a mug. Though many variations of this classic cocktail exist, Mc- Coy's version uses a home- made butter batter—a mix of butter, sugar, and spices. "Making a batter beforehand takes it over the top—this stuff is so tasty I spread it on my toast! It's great for the drink because it avoids an oily resi- due and instead rests on top as this beautiful and smooth layer that melts into the drink, and in your mouth, as you continue to sip it." If you plan on making hot buttered rum for a crowd, or simply want to have the ingredients on hand during an inevitable nor'easter night, the batter freezes well—and the drink will warm you right up. And, of course, butter makes everything better. > 1 1/2 oz. Privateer True American Amber Rum > 5–6 oz. hot water > 1 heaping Tbsp. Buttered Rum Batter* 28 | DECEMBER 2015 nshoremag.com photograph by Raphael Brickman Butter Up This decadent colonial cocktail will keep you warm all winter. BY BRANDY RAND drink *BUTTERED RUM BATTER > 1 stick (4 oz.) of unsalted butter > 1/2 c. dark brown sugar > 1 tsp. ground cinnamon > 1/2 tsp. ground allspice > 1/2 tsp. ground nutmeg > 1 small pinch of salt Let the butter come to room temperature. Combine all the ingredients and mix well until a light and fluffy batter is achieved. Store in a covered container and use at room temperature. Heat a tempered mug beforehand. In the hot mug, combine the rum and batter and fill halfway with hot water. Stir to incorporate the batter. Fill with hot water and garnish with grated nutmeg. HOT BUTTERED RUM Makes one drink

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