Holiday Spirits

With the temperature dropping and the holidays around the corner, it’s time to start thinking about winter beverages.  The pumpkin-flavored days of October and November are gone, and now that we’re in December, it’s time to break out the wassailing spices—cloves, cinnamon, nutmeg, and ginger.

As it turns out, Frank has been working on a line of “adult beverage vessels” in the studio recently.  In addition to whiskey cups, cordial cups, and toddy mugs, he’s also come up with some nifty whiskey jugs, complete with corks.

What better excuse to test them out?

HRB4

We have three great recipes for holiday spirits to share, sure to keep you warm on the cold winter nights.  The first one is a classic:

 HOT BUTTERED RUM

4 ounces (1 stick) unsalted butter, room temperature

1/2 cup brown sugar

1/4 tsp ground cloves

1/4 tsp fresh-grated nutmeg

1/2 tsp ground cinnamon

Pinch of salt

Dark rum

Boiling water

HBR1

First, make a simple batter by combining the butter, brown sugar, cloves, nutmeg, cinnamon, and salt.

HBR2

Once you’ve mixed it all up, it should look like this:

HBR5

Try to resist eating this straight out of the bowl, if you can.  Take it from someone who couldn’t resist, and ended up eating sugar-butter for lunch.  If you actually do have some left over, you can pop it in the freezer and take it out whenever you are mixing up a batch of hot buttered rum.

Spoon 1 – 2 tablespoons of the batter into a small mug, and then slowly add about ¼ cup of boiling water.

Stir until the batter is dissolved.  Then add about ½ a cup of rum.

HBR3

Pretty, right?  Stir and enjoy.  Actually, sit down first.  And then enjoy.

More recipes to come…