Hot Black Pepper and Brown Buttered Rum Cocktail Recipe recipe.

Hot Black Pepper and Brown Buttered Rum Cocktail Recipe

Recipe icon.
Recipe
December 05, 2018 by Alexander Sorenson
  • Serves: 1

This simple twist on the traditional brown battered rum cocktail recipe combines delicious brown butter with our tasty black pepper simple syrup and a fine aged rum. Your friends and family will be wondering where you got such impressive cocktail making skills. Just don't tell them how easy it really is!

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In our book, there is no better winter cocktail than hot buttered rum. A few simple tweaks to the traditional brown battered rum cocktail recipe will elevate this from a fantastic quick cocktail, to the sublime. Basically, this cocktail is going to impress the heck out of your friends and family, not to mention that it tastes amazing. 

Anywhere butter is good, brown butter is better. In this cocktail recipe, we combine brown butter with our black pepper syrup from Blank Slate Kitchen and a fine aged rum (we’re partial to Ron Zacapa 23), a liberal lashing of freshly grated nutmeg and a cinnamon stick. It doesn’t get any better than this on a frigid winter night. Or morning.

Hot Black Pepper and Brown Buttered Rum Cocktail Recipe
Recipe icon.
Recipe
December 05, 2018 by Alexander Sorenson
  • Serves: 1

Hot Black Pepper and Brown Buttered Rum

Ingredients

  • 1/2 fluid_ounce(s) Blank Slate Kitchen Black Pepper Rich Simple Syrup
  • 1 teaspoon(s) Black & Bolyard Bay Leaf Brown Butter
  • 4 fluid_ounce(s) hot water
  • 2 fluid_ounce(s) dark rum
  • freshly grated nutmeg
  • cinnamon stick

Instructions

  1. Add syrup, brown butter, rum and boiling water to a mug.
  2. Grate a generous amount of nutmeg into the mug.
  3. Stir with the cinnamon stick until the butter is dissolved.
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Meet Alexander Sorenson , Chef and Creator
Blank Slate was founded by chef Alex Sorenson, who has worked in a wide range of fine dining restaurants throughout New York City, and the world at large, having lived and worked in France, Rwanda and Borneo. The New York Times has described his cooking as having a “brightness to it, a clever happiness that comes through on the plate.” Alex routinely travels to the far corners of the earth in search of the best ingredients and exciting new flavors, techniques and dishes to inspire Blank Slate Kitchen’s products.
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