Recommends for National Hot Buttered Rum Day: Calypso & Rougaroux

What a perfect day for a Hot Buttered Rum. Cold on the outside. Warm and spicy on the inside.

Calypso Gold Rum

Calypso Gold Rum is a stout combination of vanilla and other spices. The nose is is as sweet as it is strong. It has a delightful finish. Recommends for National Hot Buttered Rum Day: Calypso & Rougaroux

(1) 750ml Calypso Gold Rum (80 Proof)

2 Oz Calypso® Gold Rum
1 Oz Pineapple Juice
Barspoon Grenadine
Barspoon Maraschino Liqueur

Add Calypso® Gold Rum and all other ingredients to a Boston shaker with ice and shake well. Double strain into a coupe glass. Garnish with brandied cherry or lime wheel.

Hot Buttered Rum - Serves 4
1 Cup Water
1 Stick (1/2 cup) Salted Butter at Room Temperature
1/4 Cup Packed Dark Brown Sugar
1 Teaspoon Cinnamon
1/2 Teaspoon Freshly Grated Nutmeg
1 Teaspoon Freshly Grated Orange Zest
1/4 Teaspoon Ground Cloves
Recommends for National Hot Buttered Rum Day: Calypso & Rougaroux2/3 Tup Dark Calypso Rum

Bring water, butter, brown sugar, cinnamon, nutmeg and cloves to a boil in a 1 1/2- to 2-quart pan over moderately high heat. Reduce heat and simmer, whisking occasionally for 10 minutes. Remove from heat and stir in rum. Pour into four mugs, zest nutmeg, garnish with a cinnamon stick and serve hot.

Vital Links: Buy Calypso Gold Rum for $13.99 (1.75l) here.

Rougaroux 13 Pennies

Rougaroux (Roo ga roo) 13 Pennies is an award-winning rum with a penchant for sweet. The rum is crafted by hand in small batches in the middle of a field of sugarcane in Thibodaux, Louisiana. The Rougaroux is a Southern Louisiana Cajun Country swamp monster. It manifests on a full moon to get the evil!

Recommends for National Hot Buttered Rum Day: Calypso & Rougaroux Received:
(1) 750ml Rougaroux 13 Pennies Praline Rum (80 Proof)


Makes 1 cocktail
2 Oz Rougaroux 13 Pennies Praline Rum
6 Oz Hot Buttered Rum Mix (see below)
3 Mini Cinnamon Doughnuts

Pour praline rum into a mug, and then fill with hot buttered rum mix. Garnish with doughnuts and serve.

Hot buttered rum mix:

Makes a batch large enough for 21 cocktails
1 Gallon Hot Water
2 Pounds Room-Temperature Butter
6 Cups Brown Sugar
2 Heaping Tablespoons Ground Cinnamon
1 Heaping Tablespoon Nutmeg
1 Heaping Tablespoon Allspice
8 Whole Cloves
2 Heaping Tablespoons Salt
2 Heaping Tablespoons Xantham Gum

Fill a large pot with hot water and heat over induction burner at 175 degrees. Add all of the spices and brown sugar. Cut butter into small squares and use immersion blender to blend until smooth. Add Xantham gum and immerse with blender and then stir with whisk. Lower temperature to 135 degrees and simmer for five minutes. Store in an insulated airpot, such as one used for dispensing coffee or other hot beverages.

About the drink: Rougaroux 13 Pennies Praline Rum, crafted by Thibodaux-based Donner-Peltier Distillers, is made with toasted pecans and local sugar-cane syrup, giving the recipe distinct South Louisiana flavors.

"The fall baking spices/flavors warm you up and it is served hot, so it is perfect for the cold weather months," said Sazerac bartender Matthew Steinvorth in an emailed comment. "This recipe leads to a creamy, rich, lavish drink, instead of a buttered rum that is more brothy."

This is definitely a big-batch recipe, so if you just want one, find it at the Fountain Lounge and the Sazerac Bar at The Roosevelt.

Rougaroux is available all over Louisiana and a handful of other states. Feel uninhibited to look here. We found it online. But, it wasn't in stock.

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