On January 26th, 2011 from 4-6 PM PST there will be a cocktail TweetUp and the topic this month is rum! Use the hashtag #drinkup on Twitter to share your experiences and follow all the action. We will be celebrating rum cocktails, rum history, rum adventures, new products and stories about vacations planned in the search of rum! Check in with @MyMansBelly for @AncientFireWine for more information.
In preparation for our TweetUp I offer some inspiration in the form of a rum based hot toddy, the Hot Buttered Rum.
Ancient Fire Hot Buttered Rum
(Makes two drinks)
2 oz dark rum
2 oz gold rum
6 oz water
1 tsp spiced simple syrup (recipe below)
1 tsp dark brown sugar
6 drops vanilla
1 large cinnamon stick, broken in half
1 Tbsp butter, cut in two pieces
Place the equal portions of cinnamon stick and vanilla in 2 heatproof mugs. Heat the rum, water, simple syrup and sugar in a saucepan until almost boiling. Remove from the heat and pour into the mugs. Put the pieces of butter on top of each and let it melt into the mixture.
Spiced Simple Syrup
2 cups water
4 cups sugar
2 cinnamon sticks
6 allspice berries
Heat water to boiling. Add spices. Remove from heat. Allow to steep for 1 hour. Return water to boiling. Add sugar. Mix over medium heat until the sugar is dissolved. Remove from heat. Allow to cool. Store in the refrigerator for up to 1 month.
*** Bonus – I first made the spiced syrup (above) for a drink I entered into the Woodford Reserve Well
Crafted Manhattan competition. I didn’t win and the person who did made a ginger infused drink. The drink doesn't contain rum, but that doesn’t mean I can’t share the recipe with you!
2 oz Woodford Reserve
2 oz fresh sweet cider
1/2 oz spiced syrup
1/4 oz ginger liqueur
splash of lemon juice
2 dashes orange bitters
Combine, stir and serve. Add a cinnamon stick and orange twist for garnish