Hot Buttered Rum 2 Ways AND Fat Washing! | How to Drink
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- Опубликовано: 22 ноя 2019
- Today on How to Drink I tackled Hot Buttered Rum, a staple of colonial New England drinking and life, AND I dive into Fat Washing to make Brown Butter Rum- SO GOOD!
Hot Buttered Rum is one of those drinks that is so old it's tough to pin down a specific origin point on it. David Wondrich probably has some insights in that department but frankly I'm pretty ok with chalking this one up to "Traditional". What I can tell you is that it was enormously popular in the colonies of New England. It is also a highly requested drink in my comments, so it felt like the perfect drink to make my first Thanksgiving offering this year (that's right, I've got two).
In this one I'm making the drink two ways. First, I'll make it as it appears in Jerry Thomas 1860 Bartender's guide. Not quite a colonial recipe, but certainly pretty old school. Then I decide to do my own riff on a hot buttered rum, and I want to stay somewhat true to the drinks roots and avoid making a batter like so many recipes I see using. Instead I prepare a bottle of Fat Washed rum in advance. In this case I do a brown butter infusion of Appleton Estate Reserve. The results are spectacular, and completely shelf stable. It doesn't need to go in the fridge or anything.
Hot Buttered Rum
Jerry Thomas Style
2 bar spoons of Demerara Sugar
1/4 Bar spoon ground Allspice
1 tablespoon of Unsalted Butter
2 oz. or 60 ml. Jamaica Rum
4 oz. or 120 ml. Hot Water
Hot Buttered Rum
Greg Style
2 Bar spoons Demerara Sugar
2 oz. or 60 ml. Brown Butter Rum
4 oz. or 120 ml. Hot Water
Garnish with Star Anise + Cinnamon Stick
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#mixology #thanksgiving #falldrinks #rum #fatwash 
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lol you linked the wrong show to the Crown and Caliber
Greg have you ever listed like a “starter liquor guide” or something where you have recommendations for what you like for each type of spirit? I’ve gone through a bunch of your videos that you’re a fan of things like Fords Gin or Smith and cross. But not sure if you’ve ever posted something and one concise area. Would be awesome Going into the holidays and restocking my bar
How bout some. Keto drinks?
I've been soaking a handfull of sloes in a bottle of gin for christmas..it's been slowly changing colour for the last few weeks. adding simple syrup next week :-D
Try using a grass fed butter because that looked really oily and less like butter churned from a heavy cream.
I am proud to say this is the first ever cocktail I’ve ever made at home after watching for so long. I used brown sugar on one of my tries, and it was lovely! My family was slightly concerned that I made it at 9am, though.
This is literally the best comment ever. Resonates with me for all the reasons!
I'm sure it was medicinal. That's the only time I can drink hard liquor and it doesn't give me severe heartburn.
The brown butter you use for the butter wash picks up tons of rum flavor and can be saved and used for amazing cookies.
"I have limited space" says the guy that has a hobby-bar-film-set in his garage
is his set seriously in his garage? haha
@@colinbarrineau3102 haha no it's on a studio I think?
yea it's not really his house or garage. he has said he films in a studio
@@Robertsp12345 but i think he did an instagram story where they build it and called it his garage
@@LG-rq5by possibly I don't look much at Instagram. maybe he meant it in the figurative way? but I know he definitely said people always think it's his house but he has a whole crew an rents a studio
Consider saving the "puck" when fat washing with butter; depending on the spirit it can be pretty awesome on steak or even in something surprising like a brown buttered recipe for rice cereal treats! Some of the sweeter Bourbons in particular make for some awesome rice cereal treats-- our favorite is a fat washed bottled old fashioned (I know, I know there is no reason for a bottled old fashioned, but we love the one from Bully Boy distillery in MA).
People throw that stuff away? Butter-fat is expensive. I agree with Eric, save that stuff and use it for cooking!
That rum puck sounded perfect for cookies.
I thought my wife was losing it a little when she suggested this but it is really good! Whipped a little with a little sugar and had on toast, even that was amazing!
My favorite is throwing it in brownies. The caramel notes play well with the chocolate.
Years ago, I was visiting my grandmother at Christmas and she offered me a hot buttered rum. I said sure, and she pulled a mix out of the fridge, heated up some water... And mixed the whole thing with half a cup of tequila.
"There's not a lot of drinks with butter in them"
-Me coming to this from the Butterbeer episode "Okay."
diamondflaw
Pearl diver... AHEM
Same!
So three drinks with butter in them, so not a lot.
Same here... maybe we're "Butterholics"?! :)
Note from having made this:
If you're making Greg's version and you use the immersion blender and the butter hasn't separated from the alcohol after letting it sit for an hour (before putting it in the freezer), you may have over-blended it and effectively made whipped butter. To fix this, put the mixture in the microwave for 30-45 second blasts (I had to do 2 or 3 blasts) at 30-40% power level, and you'll see the butter float to the top.
Thank you I have put this recipe on my bucket list.
I just did this recipe and this happened, I didn't know how to fix it and lost a ton of the rum, will be doing this next time
@@beem3515 I almost threw mine out when it didn't come out right, but was stubborn about not wanting to lose the rum. It wasn't even expensive rum (was just Myer's), but I wanted to try it and didn't want to start over again. When you heat it the butter melts and becomes less dense than the rum, so it'll float to the top.
One other tip: I poured/scraped the mixture into a different container to microwave it and washed out the jar. I didn't dry out the jar after microwaving, and that was a mistake. I poured the mixture back into the same jar and there was still some water from washing, and I think that led to some type of mold growing in it. So I recommend using a totally dry jar.
I may have forgotten the "wait 1 hour" before throwing it in the freezer step, you also saved me. Thanks!
Thank you so very much thought I ruined the bottle! You are a hero❤❤
Iron Maiden's Run to the Hills is the one true Thanksgiving song in my family.
Cherokee here, same.
@Comstar: Space AT&T or The Trooper. Charge of the light brigade against heavy artillery during the Crimean war.
I like your family.:-)
Greg: it's nice that it's not too decadent
Me: this is 100% going in an eggnog or flip
Hell yes
Oh gods yes
Oh shit. I didn't even think of that. I made the fat washed rum a few days ago. It's amazing.
I made the fat washed rum and it looks like eggnog. Would be a natural addition
i did a fatwashed bourbon flip with some rock candy syrup for christmas
and it was crazy delicious
I have searched for hot buttered rum recipes online before but they all had batters in the formula and I didn't want to tangle with those. Thanks for this recipe! Definitely gonna use it this winter :)
I was JUST planning on making Hot Buttered Rum for a party and was wishing that Greg had a video on it when this shows up in my notifications. Something else to be thankful for this Thanksgiving!
Greg confirmed a booze historian.
I appreciate the kudos but that honor belongs to David Wondrich
I made the Brown Butter Rum yesterday and my life is forever changed. I originally intended to share it with guests tomorrow, as we're hosting Thanksgiving at our house, but I've since decided to horde it. Love your stuff, Greg!
Man congrats on keeping up such quality content. Easily one of my favorite channels to watch 🌲
Fun Fact: Diacetyl is the organic compound found in buttery that is what we describe as that butter flavor. So you can now describe things with a buttery taste as having Diacetyl taste lol
no I'm not fucking jimmy neutron with sodium chloride
Ryan Gerbman Bet you watched the butter expert in epicurious
@It was ME , DIO The stuff's really not healthy to inhale. Good in your stomach; not so good in your lungs.
Or you could say it has a butyraceous taste
Ryan, Your Diacetyl info gives me a taste of the didactic but I like it.
Using Greg's description, I just made some of the butter fat washed rum and will be making a hot buttered rum with it after work. A couple of notes.
1. I put the rum in a quart jar and then added the butter after it had cooled down some. There wasn't enough room in the jar for a full 750ml bottle of rum and all 250 grams of butter.
2. I don't have an immersion blender so resorted to shaking the sealed jar shaking the jar vigorously for a full 60 seconds. I let it set for 30 minutes and then shook it again. I repeated this for two hours and then placed the jar in the freezer overnight.
3. After punching through the butter puck, I strained the rum through a fine mesh strainer. (I saved the butter for later experimentation.) I put cheesecloth in the strainer and strained the rum two more times before putting it in the bottle. I tried to strain it through a coffee filter, but it didn't work for me.
4. Don't expect to get a full 750ml (25.36 ounces of rum) After straining, I had a about 23 oz. in the bottle. The rest of the rum must be in the butter puck.
First time watching HTD where it's my day off, and I immediately realized I have the ingredients necessary to make what Greg is making and enjoy it along with him. So as we speak I'm sipping a Jerry Thomas style hot buttered rum made with Captain Morgan and a little ground clove instead of the whole one. It's nice. I like it, but after that reaction I really want to give Greg style a try.
Those tasting notes get me everytime. They are one of the big parts of the show i think for me i love their personality.
I am so glad this channel showed up in my suggestions yesterday. Love your videos!
Can you do drinks from the Wild West? I'd love to have a period accurate drink while playing Red Dead.
Really anything that’s pre-prohibition fits, so this, and eggnog and flip and old fashioneds and sazeracs and improved whiskey cocktails and jersey sunsets and moral suasions and brandy crusta and gin fizz and so on
@@howtodrink Thank you. Love your work.
Or just drink a cask strength whiskey neat for extra cowboy flare, I recommend Booker's Bourbon (I recommend it anyways, sans Red Dead, two amazing things are better than one)
Old Overholt rye whiskey. Drinking it right now actually ;-)
Muleskinners!
For those who haven't seen "Hard Target" I can't recommend it enough. Where else can you find Jean-Claude Van Damme with a mullet, Lance Henriksen hamming it up with obvious glee, and Wilford Brimley trying on a Cajun accent? It belongs on the list of movies that are so bad that they almost circle round to awesome!
I have about 4 friends from Lafayette Louisiana. A lot of people think Keanu Reeves accent in Bram Stoker's Dracula is the worst movie accent ever.
They go with Wilford Brimley in Hard Target.
They were kind of underwhelmed by all the accents in True Blood, as well. Whenever I ask about what their opinion is on the best Cajun accent they have heard in a movie or show, they always tend to go with Gambit from the X-Men cartoon.
dude... made this for my family for thanks giving tomorrow. super easy and man was it good!!! you're the man!
Genuinely, the Greg style is GREAT! Had it with some friends in December after finals week, and we all loved it. Cheers to the mad lads!
I always loved the chemistry of mixology
Great idea!
I made two batches. One filtered through a coffee filter. It came out very clear and lighter in color much like yours and the flavour of the rum was subtly changed. Second one filtered through a very fine mesh sieve. Seems the butter is fine enough that it isn't separating a day later and the rum is cloudy. This one definitely tastes ultra-smooth and butterscotch.
Used the same Appleton estate rum.
You are genius, we need more bartenders like you, keep up the good work!!!
I did one of these. They are great. I like how you explained the shelf stabler version. Great job Greg.
Definitely trying the "Greg" version this winter, thanks for sharing that! I'd also be very interested in trying that butter washed rum in eggnog.
Try maple syrup instead of Demerara. You’ll thank me.
Oh that sounds lovely
I'm thinking molasses
Or birch syrup
Just love the classy feel to these videos and the history lessons
The exact episode I was waiting for, awesome.
Talking about warm holiday drinks: mulled wine! I feel like apart from the cider, this show deserves a mulled special
So... Since you’re making a bid for “Tales,” this might be a good time to mention that Isaac Toups’s restaurants have a glorious and occasionally frightening relationship with fat-washing. The current standout is at Toups South, called “What’s Good For The Goose,” featuring duck fat washed rum.
(That same menu happens to feature crab fat butter and sour dough biscuits. Just saying.)
Is fire involved? I bet it's fire. 😉
And a local upscale eatery I enjoyed recently featured a brown butter washed bourbon cocktail called " The Smoking Gun". Yes, a smoking gun was involved, cherry wood I believe. Thing is I had no idea how a washing process was applied to alcohol. Now I know, and I am on board in a BIG way. This ones first, that ones for later, since I have no "smoking gun" per se...
I am almost 40 years old and didnt know you could add butter to rum! You have changed my life sir. Thank you!
I gotta make this for the holidays...awesome video thanks for sharing with us
So, we made a fat washed buttered rum. Turned out great. But, here is something fun to try...use the left over butter solids in baking. We made short bread cookies using half rum butter and half regular butter. Very surprising! The Appleton rum flavor was very present in the cookie, giving it a whole dynamic. A must try!
Thanksgiving song is Alice's Restaurant. Anything else is the man trying to keep good kids down.
i KNOW I can't believe I couldn't remember that when I shot this!
Listening to Alice’s Restaurant on the way to grandpa’s house was the only Thanksgiving tradition that mattered
KID! Have you rehabilitated yourself?
8×10 glossy color photos with circles and arrows and a paragraph on the back explaining what each one was, to be used as evidence against us in a court of law.
I kept saying it louder each time hahaa!! Like an episode of Dora the Explorer where you get louder with each "IT'S RIGHT THERE"
I literally just watch these videos all day long and usually don’t have 1/2 the ingredients I need for most of these drinks lol , Keep it up man!
I revisited this one again because I'm trying to manufacture happy autumn shit, and gosh you are such a treasure, Greg. And thanks for the consistently great drinks! 🥃
I might be reading too much into this but I feel like the editor is dropping Contrapoints references in the tasting notes. first "M O U T H F E E L" and now this episode 'O P U L E N C E"
Might be onto something
The fat-washed rum might be a crazy good addition to a hot cider! Definitely giving this a shot for Friendsgiving
My wife is sooooooo happy right now, thanks for another great video 👍
i love your dry humor, and the cool music as well as the great way you explain things. i subbed at the dnd video i will watch more of these for sure. i dont drink but i like looking and possibly learning these new things. have a great thanksgiving!
Please consider going an episode, for the Christmas season, on German Feuerzangenbowle (good luck pronouncing that). It's also known as German Fire-Tongs Punch.
Or on a similar vein do a Glüwein. Basically a red wine that simmers all day in a kettle full of lots of spices.
@@JeepWranglerIslander You have to make a Glüwein as the base of Feuerzangenbowle. Therefore, an episode on Feuerzangenbowle would, by definition, included a Glüwein.
@@JeepWranglerIslander that sounds a lot like marketeers' mulled wine, I'm partial to mulled cider myself.
@@NM-wd7kx Glüwein translates from German to English to mean "mulled wine." It's a centuries old tradition in Christian Europe to drink Glüwein and Feuerzangenbowle at the local Christmas market(s).
@@pepsi458 Brings back memories. My family was stationed in the Nuernberg military community in the late 80s and early 90s. Went to the Christkindlmarkt a few times, plenty of wine, pretzels, and bratwurst to be found.
After being intimidated with all the various “traditional” recipes
I saw for hot buttered rum (which generally involved using a heated poker to
impart the “hot” portion) I came across a lazy method of making one for
personal consumption. It basically involved a hot apple cider K cup, some
butter, and then rum.
P.S. As a young child I associate but buttered rum with the
movie “Northwest Passage” in which was used to intoxicate and then draft the
character to the expedition (note, looking at Wikipedia the drink was technically
known as “Flip” which was egg not butter based … but I probably missed that
detail back then). Now that I am well beyond any draft age, I feel safe with
this drink.
It got a little chilly today and made this, it was FANTASTIC!!! Thanks for the fat washed rum idea, you’re right, it was super easy. I used a French press to strain the rum, because the coffee filters was taking out too much and I didn’t have a cheese cloth. It worked well!
As a fan of homemade batter I gave this a try and will admit this method is much much better. Thanks for converting me.
This was AMAZING. I probably should have used a higher quality rum, but despite using a dirt cheap mix of what I had on hand it came out tasting rich and impressive. On its own, it is a sort of strange flavor, but with any added sugar at all it becomes candy. I used half unsalted butter and half salted butter, which I recommend if you like a little salt. I would at three very least try a 3-1 unsalted/salted if you’re curious. Definitely not too salty.
SO GOOD! Did drink #1... I decided to brown the Tbl of butter first and add a pinch of cinnamon, while keeping the rest of the recipe the same. Wow. Phenomenal. Need a double, though! :D
This is exactly what I was looking for. Get the butter in my drink without the oil on top. Thank you
Happy Thanksgiving to you as well! Great video. Your reaction at the end sold me.
"Hearth and Fire" by Gordon Bok is an underappreciated Thanksgiving song but for this drink the obvious musical choice is "Hot Buttered Rum" by the Red Clay Ramblers.
Btw, using cider as the liquid might not be traditional, but it makes your drink even better. Pat of butter, shot of rum, cup of boiling cider, stir with a cinnamon stick - or vary it however you like.
I was making stewed apples the other night (Apples, cinnamon, water, sugar, and butter). After picking the apples out I was left with and apple/cinnamon butter syrup and I thought there is no way I'm just going to pour this out and waste it. So I made the most incredible "Buttered hot toddy"
This is the one I was looking for. Thank you.
I think I'm going to make this for my Christmas party this year, thanks how to drink 🤙
My grams made ginger tea with butter... i may have to add a little rum and see how that goes. She used to make it for me when I was sick.
My room mate in college would tell me stories about Tibetan hearders that would serve guests tea with Yak butter with rock crumpets. I made up the crumpets.
Not gonna lie, when you brought up Wilford Brimley in relation to the buttered rum, I thought it was gonna throw to the 'diabeetus' clip
Or oat meal.
Da beetus
This is the drink I'll make to impress my grandpa this Christmas. Canadian, so thanksgiving is in the rearview mirror. Thanks Greg!
Thanks Greg! You are the man.
Speaking of batters...
My grandparents always made Tom and Jerry’s on Christmas Eve. Would love to see your take on it.
Yes please do a tom and Jerry. Mine suck and I don't know why.
I think using some warm almond milk or rice milk instead of water would add that extra mouthfeel, a nice extra flavor. I'm gonna try it with some Appleton Signature Blend. I'm excited to try both now, lol. Thanks for the new drink ideas!
Made my first batch of SC buttered rum batter this year and it’s sitting in my fridge. It’s like GOLD this time of year.
And really, the batter lasts as long as refrigerated butter lasts (it basically that plus sugar). So a very very long time if you aren’t skittish.
Happy Thanksgiving, man! It was a pleasant surprise to stumble on a new episode today! :D I REALLY want to try making that brown buttered rum now, just from the look on your face when you drank it!
13:59 Great impression of Cameron from "Ferris Bueller." :)
Also acceptable as a Thanksgiving Song: Alice’s Restaurant.
I play it every year!
"You can get anything you want, at Alice's Restaurant -- exceptin' Alice! "
Wernt there a massacree there?
Indeed there was! A Massacree of litter, from what I recall.
Came to say this.
Great episode! Happy thanksgiving
I gotta say, after watching this video a few years ago, my wife & I have basically ONLY used Appleton Estate for our wintery rum drinks. Thanks so much for the recommendation!
Hey Greg, would you happen to have a recommendation for an apricot Brandy and good mix ratio with which to make an apricot sour? My grandmother just passed away this week; it was her favorite drink and I want to make the drink for my family on Thanksgiving day in memory of her and to cheer everyone up. Thanks!
About to give this buttered rum a shot too because I finally was able to source plantation 3-star locally!
Not OP, but you may want to look up the "Pendennis Club Cocktail." There are several variants of the recipe, but in essence it is a gin sour with apricot liqueur (and sometimes apricot eau-de-vie as well.) Blume Marillen makes an excellent apricot eau-de-vie, and Rothman & Winter a good liqueur (see the bottle to the left of the Campari in the video). My condolences about your grandmother's passing.
So glad you show how to do fat washing! I’ve been wanting to make that fat washed Old Fashioned that you referenced with some brown sugar roasted bacon 😊
Yup, just do up a LOT of bacon and dump the grease into the booze
How To Drink Will totally try that, thank you!! 😁
Loved this video. Good for any cold season. I’d love to see you revisit the fat washing with the bacon grease and such. Love hot drinks this time of year. 🥃
I don't know how but for some reason all the drinks super appealing to the eyes
Lactose intolerant me is crying here. Gonna have to make this regardless, thanks Greg!
Fat washed version is lactose free
I cant believe it's not hot buttered rum!
Butter barely has any lactose in it to begin with. And a cultured butter doesn't have any.
Butter has really low concentrations of Lactose to begin with, and most of the sugars (lactose) stick with the milk solids. Fat washing tends to bind up sugars and tannins, which is why things like milk punch lack any astringency unless you add it back in.
Also usually it takes a certain threshold for people with lactose intolerance to develop symptoms.
Unless you've got an extreme sensitivity similar to Celiac disease (but with milk) you can enjoy either recipe exactly as Greg prepared them.
I think I read rum kills all the bad Lactose.
Where's the bacon grease old-fashioned?! That sounds amazing.
Binging your shows and loving it. :)
Liking the new sip shots
yes this is exactly what my overweight arteries needed. thank you.
Hey, I've watched a few episodes now (most notably the D&D, Soda Jerk and Butterbeer episodes) and I have to say, as someone who drinks alcohol a few times a year and even evades sugar more than once a week, I want to drink the things you make. If that's not a success I don't know what is! :P
Man, as a rum guy, and a sweets guy, this TOTALLY hits it for me. Great job Greg. I'll be right over.
I love the visuals
"Do you remember our venerable house, opulent and imperial..."
IT IS A FESTERING ABOMINATION!!!
So the obvious question is: What would a darkest dungeon cocktail be?
@@ThePyrolith easy, the blood. the drink could be called a crimson curse. Gin base i think.
OBJECTION! I am currently most extraordinarily toasted on a cocktail I made on accident. Yes, on accident. Yes, that's English. I speak English. I am English. And my parents spent more on my education than you've spent on underpants. So if I say it's correct English then it bloody is.
Anyway. I tried to make gingerbread. It failed. So I scraped it off the baking tray with a spoon, and froze some of it, and shook Burning Barn smoked rum over ice and served it over the frozen gingerbread caramel in a martini glass. It is... well I'm English so I don't cry, but if I were a colonial I'd cry.
The failed gingerbread was equal parts waffle instant pancake mix and water and waaay too much unbleached cane sugar, baked on a tray in a very hot oven until the sugar melt and the whole thing becomes an impossible mess. And I guess about half the amount of sugar was powdered ginger and cinnamon.
Your Honour, I move for a comfy chair, and somehow more of this cocktail.
YAY!! I was so hoping for a hot buttered rum episode! 🥰
Love your channel. This, the butter beer, and the hot toddy, are things I want to try this Fall.
I’m in Australia it’s boiling here hope you have not so fire weather
Greg: "tastes like butter- buttery- i don't really know how to describe the taste of butter.. it tastes like butter!"
Greg 5 minutes later of the same drink: "I don't really get a lot of butter _flavor_ from this one..."
This is one that I'm really interested in - I love rum and I love Werther's Originals - together, in a drink sounds amazing.
Thank you for sharing! I absolutely love your Hot Butter Washed Rhum. Great recipe, and very popular last Christmas. Small tip: do not throw out the butter! You can make a wonderful "Christmas themed" cheesecake with it: replace the digestives and plain butter with Rhum butter and Bastogne Busquets! Absolutte winner!!
Do you think AppletonEstate Signature Blend would have the same results being fat washed?
Pretty much
I am one of those "Ketoids" lol, and I am defiantly going to make a keto version of this using monkfruit sweetener instead of sugar.
Just made my first hot buttered rum, absolutely delicious! I did the fat wash with Appleton estate a la Greg Style, couldn't find Star anise so I settled for a couple drops of anise extract and I used pure Vermont maple syrup as my sweetener... OMG! I will drinking these all winter. Cheers!
I just want to comment that I made your fat-washed buttered rum just now and it tastes fantastic!!!! I may make this rum for my family and send it to them for christmas. Such a simple and delicious holiday cocktail. Thank you!
Great video, and Nice recipe :)
Thank you for learning your recipe.
I want to let you know this to my subscribers and Koreans.
Can I copy your recipe and take a video?
If you don't want it, I won't copy it. But it's a wonderful recipe.
Sure! Thanks for watching
3:35
For me cilantro tastes like soap, and sadly so does most Canadian whiskies to me, not sure if it’s related, just an observation.
For me tequila tastes like laundry detergent
chris ingram
I feel that way to many gins, but to me tequila’s overall mutual note is lime, and grassy.
Agree , cilantro tastes like soap to me also.
Your variation of the drink sounds fantastic but I personally feel like the feel of the OG buttered rum is part of the appeal. I want that butter!
Oh, I am SO trying this.
3:10 it says "demerra" instead of "demerara"
This is the drunk pronunciation.
He definitely said demerara there to my ears
Peep the text on screen at the time stamp.
CoolHandLuke i see now
Proud of you.
Here is me taking the hit for Mr Bentley...
Hey, do you remember that time you made Sex on the Beach?
(oh, how I'll probably regret this later....)
Can't wait for some holiday drinks in December!
I tried this myself after your butterbeer episode; I used the exact same rum, but demerara works great as well!