Your new favorite hot buttered rum (with a bustling buzz), from Brad Smith of Latitude 29 in New Orleans. serves 1 cocktail
INGRE DIENTS
1 1/2 oz spiced rum 1 1/2 oz cinnamon honey butter, warmed* 1/2 oz cream of coconut** 4 1/2 oz coffee, hot*** 1 cinnamon stick Note: *To make enough cinnamon honey butter for 4 drinks: Combine 8 Tbsp (4 oz) clover honey and 1 tsp ground cinnamon in a pan over low heat and mix until the honey has a thin syrup consistency, then add 1 stick unsalted butter and whisk to emulsify (this should all take about 2–4 minutes). Remove from heat. Store any extra cinnamon honey butter in the fridge and be sure to warm and whisk again prior to use. **To properly incorporate the liquids and solids in the can of cream of coconut before using, place the can in a bowl of hot water for at least 15 minutes, then shake until its contents feel uniform. ***To make enough hot coffee for 4 drinks: Place the Grady’s bean bag directly in a drip coffee maker (in place of the filter and grounds) using 4–6 cups of boiling water (depending on preferred strength). You can also place the bean bag in a heat-proof container and pour boiling water directly on the bag. Gently stir the bag until just soaked and let brew for a couple of minutes.
METHOD stirred
G L ASS Irish coffee mug (10 oz)
INSTRUC TIONS 1
Add all the liquid ingredients to a 10 oz Irish coffee mug and stir to combine.
2
Place the cinnamon stick on a nonflammable surface (like a plate) and use a hand torch (or stove burner) to light the end of it so that it catches and smokes.
3
For the aromatic finishing touch, pick up the smoldering cinnamon stick (carefully) and place it on the rim of the mug.
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