"It's cold in the mountains; you need a little fat in your booze!" So spake Martin Crane, Frasier family patriarch. This hot rum cocktail is perfect for any kind of aprés afternoon: skiing, skating or shoveling!
Hot Buttered Rhum Cider
1 1/2 oz aged Haitian rum
1 tablespoon spiced compound butter
6 oz mulled apple cider
cinnamon stick, star anise pod, and a clove-studded orange peel
Combine rum, mulled cider and compound butter in a sauce pan and heat until butter has dissolved and liquid is steaming. Pour into a heat proof mug, and garnish with a cinnamon stick, star anise pod, and a clove-studded orange peel.
Notes: John cut his bartending teeth with Erik Adkins and the Slanted Door team, so I have a particular fondness for their way of doing things. Making a compound butter for a cocktail probably seems bananas, but it's so good–and perfect on toast the next morning.
To make spiced compound butter: Soften and cream 8 oz unsalted butter with 2 oz brown sugar, 1/8 teaspoon ground cinnamon and allspice, a pinch of ground ginger, clove and salt. Roll the butter into a log, wrap with wax paper and refrigerate for up to 2 weeks.
To make mulled cider: Combine unfiltered apple juice with a clove-studded orange peel, cinnamon stick and star anise pod in a pot or slow cooker. Let simmer, and refrigerate in a sealed glass bottle for later use.