While the hot buttered rum cocktail is a classic, this version from North of Bourbon, in Louisville, Kentucky, utilizes a blender to emulsify the ingredients for an appealing, warming cocktail. As the name implies, this cocktail does indeed have butter in it, and it’s typically easy to spot it on the surface of the drink, a look that can be less than attractive. But this hot buttered rum recipe changes the game with a butter-sugar-ice cream base that emulsifies as you blend. This keeps it from separating when serving, ensuring a creamy, delicately spiced cocktail that will have everyone begging for the recipe.
TIP: The butter and sugar need to be fully incorporated before adding to the blender to avoid separation in the glass. Use a hand mixer, a sturdy spatula, or gloved hands to thoroughly mix the butter and sugar.
Ingredients
Base
1/2 cup (1 stick) unsalted butter, softened
1/2 cup packed light brown sugar
1/2 cup granulated sugar
3/4 tsp. ground cinnamon
1/4 tsp. ground cloves
1/4 tsp. ground nutmeg
1 cup vanilla ice cream, softened
Each Drink
3 oz (6 Tbsp.) hot water
2 oz. (1/4 cup) light or dark rum
1 1/2 oz. (3 Tbsp.) Base
Ground cinnamon, for garnish
Directions
Make the base:
Combine butter, brown sugar, granulated sugar, cinnamon, cloves, and nutmeg in a large bowl. Beat with an electric mixer or stir with a sturdy spatula until smooth, about 30 seconds. Transfer mixture to a blender. Add ice cream and blend until smooth, about 30 seconds.
Mix each drink:
Stir together hot water, rum, and base in a mug until combined. Garnish with cinnamon.
Make Ahead
The base mixture may be prepared and then frozen for up to one week; defrost slightly before use
3 servings