Buttery Appled Rum


It’s cold like iced balls in New York, which means that you find warmth and comfort where possible. It also means rattling gin, juice, and ice in a shaker till they’re frothy and sparkling remains less than appealing. But hot buttered rum? It’s there when you need it—and when it is below 20 degrees outside, a warm mug in your palm feels right nice.

We’ll keep it manageably intricate this eve: dig around your fridge for some sad, somewhat squishy old apples to caramelize. Put them in a pot with ample amounts of butter, then added turbinado sugar, cinnamon, and nutmeg. Cover and let turn into sweet, syrupy goo. In the meantime, boil a pot of water and choose your spirit: it’s called hot buttered rum, but anything brown will do. Combine ingredients, add some some bitters, and sip till feeling returns to your limbs. Here’s a recipe to get you started.

Buttery Appled Rum

a suitable heaping of caramelized apples, in their syrup
1.5 oz rum
dash or two orange bitters
boiling water to top

We’re currently sipping something, somewhere. Be back shortly.