Here’s a recipe for a hot spiced drink from Sparrow’s Peter Vestinos that’ll keep the good cheer flowing all season long. The trick? A dough-like base — made with butter, brown sugar, and baking spices — that you can prep ahead of time and keep in the fridge for the many holiday cocktail gatherings to come. “It’s a bit of work initially,” says Vestinos, “but not much more than making cookies.”
Peter Vestino’s Hot Buttered Rum
Makes enough for 16 cocktails
For the butter base
|1||Stick unsalted butter, softened|
|1 cup||Lightly packed light brown sugar, broken up to remove clumps|
|2 tsp.||Ground cinnamon|
|1½ tsp.||Ground nutmeg|
|1½ tsp.||Ground allspice|
|¾ tsp.||Ground ginger|
|1½ tsp.||Vanilla extract|
For the drink
|1 heaping Tbsp.||Butter base, brought to room temperature|
|1½ oz.||Aged dark rum, like Appleton Estate Reserve|
|5 oz.||Hot water|
|1 piece||Star anise|
Mix all the butter base ingredients in a standing mixer until well creamed.
Pack the butter base into a container, cover tightly, and refrigerate. (It will keep for up to three months.)
Combine butter base, rum, and hot water in a heatproof mug.
Stir until butter base is fully dissolved.
Garnish with star anise.