by Ian Glomski
Difficulty Level: Medium +
We LOVE hot buttered rum, but it just isn’t quite right for the warmer seasons. This is our riff using cold buttered Spiced Rum that touches its toe into the tiki cocktail zone.
1.5 oz. Vitae Spirits Spiced Rum – Buttered*
0.5 oz lemon juice
1 oz pineapple juice
0.5 oz Orgeat*
3 Heavy shakes of Embitterment Typhoon Bitters
Buttered Spiced Rum
1 stick salted butter
750 ml bottle of Vitae Spirits Spiced Rum
(keep the the ratio of butter to rum if you want a smaller batch)
Pour Spiced Rum into a non-reactive pot. Warm until lukewarm, do not boil or you’ll lose alcohol. Add butter and let it melt completely. Add a little more heat if needed. Stir gently and then pour mixture into a fat separator and place in the freezer for a day. Gently remove rum from the bottom of the separator. If you don’t have a separator, simply place warm mixture in a measuring cup that has a handle and pour spout. Freeze for a day, and then harvest by cracking off a bit of butter near the pourer and a bit near the handle so that you can pour out the rum while letting air beneath the butter and maintaining a solid butter layer. Avoid or strain out any chunks of butter.
2 cups lightly toasted almonds, coarsely chopped
1 1/4 cup sugar
1 1/4 cup water
1 tsp orange flower water
1 tsp rose flower water
Bring water and sugar to a boil, turn heat down, add almonds. Let simmer for 5 minutes, turn off heat, let steep for up to 8 hours. Strain almonds out, stir in orange flower and rose water. Bottle and keep in the refrigerator.
- Combine all ingredients into shaker with ice
- Shake thoroughly
- Strain into coupe glass and serve