The hot poker would have been a throwback to old colonial-era rum drinks like the Flip! Molasses is a by-product of the sugar refining process which was pretty much considered industrial waste up until people realized you could make liquor out of it.
In this episode I can see why Spikes Kitchen Confidential never took off. I want to make this but I will wait until it’s winter here. Merry Christmas to you.
Just made the recipe from Cate's book for Christmas. It was delicious! I can thank the pearl diver for turning me on to the amazing combo of butter and rum.
This recipe looks great. I've never melted my butter first, I've always just mixed the ingredients into room temp, softened butter. Refrigerating or freezing after is just for storage and use at a later date.
Your were part of our Christmas eve this year Spike!. Every year we make Trader Vics "Cosmo Tidbits" from scratch and drink Bahias. This year we decided to add another drink due the extreme temperatures and your Hot Buttered Rum was absolutely perfect!
We picked up a bottle of Mr. Schmidtters Butter Batter at False Idol a couple weeks ago. I believe it's the same recipe Smuggler's Cove uses since Martin is a part owner of FI. So if you want to get the butter batter without the work come on down to San Diego next holiday season.
Let us know when you're down here, if we're free we'd love to have a drink with you. There's a new tiki bar we haven't tried yet maybe we can check it out together. Anna and Gregorio have been so maybe you can ask them if it's even worth checking out 😄.
Thanks for another fun video, Spike. Since there are no outtakes, I have to assume all went perfectly the first time through! Enjoy the Christmas weather there, about 1 here today in Indiana🥶
@@BreezewayCocktailHour Hey Spike, watched this last year & did not get a chance to make it, I am going to make this for at a party tomorrow for the first time. I would love a short companion video of some funny "cannonball run" style outtakes.
Gotta try the SC's version of HBR Batter. Thanks. I've been using Trader Vic's recipe for the batter for decades. Great not just for regular hot buttered rum (water) but Hot Buttered Rum Cow (milk) and hot buttered rum cider. It's also a great cinnamon toast spread.
Just back from the store. We were only missing the anise. All set and preparing the batter now! Gonna enjoy with the family tonight for Christmas Eve. Best to you and Larissa!
@@BreezewayCocktailHour holy crap, it was terrific! We all loved it! All that molasses and brown sugar, made it smell a little like pecan pie. But the cloves and anise really made it unique. I used a special Plantation 20 year for our rum. WOWZA!!!
Great video, Spike! I just coincidentally made this for the first time the other day. It is really delicious! The three heaping barspoons of batter seems a bit vague to me. There's a lot of room for variation in that measurement!
I appreciate you making a video during a busy holiday season. That was really interesting about the hot poker. I'm trying to keep track of things to get -- Hamilton rum, hanging lantern picks, surfside sips straws, a muddler...and now a blow torch??? 😅
That cocktail looks fun to make the traditional style. Can you use all kinds of steel/iron tool, or do are there like coating or something on things that would basically poison your drink? Btw, metal whisk in the non-stick pan? Haiyaaaah!
Love your videos. PS, as a fan, please don't go down the path of advertising your you tubes with open mouth pictures of you looking shocked at something. They are ubiquitous on You Tube, not attractive and rather degrading.
I agree with that... sadly those thumbnails are effective. I've been getting the same numbers for two years now and these new thumbnails seem to have pushed the episodes into far more exposure. It's a tough line to walk...
As you started I was wondering how many that served. Forty-eight!? You can't even split the recipe too much because what the heck is a quarter of a teaspoon? I wonder how long the base without the rum keeps? Please, though, get yourself a proper iron poker. Seeing you heat the steel pains me.
Yep, this is now on my do list over Christmas vacation. Aloha!
The hot poker would have been a throwback to old colonial-era rum drinks like the Flip! Molasses is a by-product of the sugar refining process which was pretty much considered industrial waste up until people realized you could make liquor out of it.
Martin peeking in at 10:34 is funny! I think the reason you let it firm up is to have the bulky spoonfuls like you said.
In this episode I can see why Spikes Kitchen Confidential never took off. I want to make this but I will wait until it’s winter here. Merry Christmas to you.
😂
Looks so so good. I would let the butter and spices marry for a while and chill. It would be a stronger flavor. I want one!!!
Happy Xmas Spike and Larissa. I hope Santa brings you some Rum and Tiki presents! Mele Kalikimaka.
Buttered rum party at the Breezeway!
Oysters, clams, and cockles!
I almost always get the Hot Butter Rum at Vic’s in Atlanta when I go. It’s a perfect way to end the evening.
Just made the recipe from Cate's book for Christmas. It was delicious! I can thank the pearl diver for turning me on to the amazing combo of butter and rum.
The pearl diver is such a great drink too!
awesome video!
had a couple of these at tiki ti the other night and its a new fav for me
Nice cocktail. I saw it this morning and we made it for Christmas Eve dinner, Great job!!
Thanks, Ed! Hope you enjoyed it!
Great to have you back, Matt! Looked like you had a great trip to the Bay Area👍
Thanks!
Merry Xmas, Spike!
Here in Miami the holiday drink is Coquito, "Puerto Rican eggnog".
This recipe looks great. I've never melted my butter first, I've always just mixed the ingredients into room temp, softened butter. Refrigerating or freezing after is just for storage and use at a later date.
Your were part of our Christmas eve this year Spike!. Every year we make Trader Vics "Cosmo Tidbits" from scratch and drink Bahias. This year we decided to add another drink due the extreme temperatures and your Hot Buttered Rum was absolutely perfect!
That's so nice to hear :)
We picked up a bottle of Mr. Schmidtters Butter Batter at False Idol a couple weeks ago. I believe it's the same recipe Smuggler's Cove uses since Martin is a part owner of FI. So if you want to get the butter batter without the work come on down to San Diego next holiday season.
We're due for a proper San Diego tiki bar review soon!
Let us know when you're down here, if we're free we'd love to have a drink with you. There's a new tiki bar we haven't tried yet maybe we can check it out together. Anna and Gregorio have been so maybe you can ask them if it's even worth checking out 😄.
Another great video, now to go make a drink!
This sounds amazing!! I'll definitely have to give it a try. Cheers!
Thanks for another fun video, Spike.
Since there are no outtakes, I have to assume all went perfectly the first time through!
Enjoy the Christmas weather there, about 1 here today in Indiana🥶
😂 there were a million outtakes of me screwing up but the 'watch time' metric which leads to RUclips exposure doesn't like me doing the outtakes. :/
@@BreezewayCocktailHour Hey Spike, watched this last year & did not get a chance to make it, I am going to make this for at a party tomorrow for the first time. I would love a short companion video of some funny "cannonball run" style outtakes.
Gotta try the SC's version of HBR Batter. Thanks.
I've been using Trader Vic's recipe for the batter for decades. Great not just for regular hot buttered rum (water) but Hot Buttered Rum Cow (milk) and hot buttered rum cider. It's also a great cinnamon toast spread.
Had my first one of these recently. Delicious!!
Best part of the week!!
Just back from the store. We were only missing the anise. All set and preparing the batter now! Gonna enjoy with the family tonight for Christmas Eve. Best to you and Larissa!
How was it, Dave?? That anise is a curveball!
@@BreezewayCocktailHour holy crap, it was terrific! We all loved it! All that molasses and brown sugar, made it smell a little like pecan pie. But the cloves and anise really made it unique. I used a special Plantation 20 year for our rum. WOWZA!!!
I shield clarify that we DID finally find an organic Anise seed at our local store. Smells like licorice!
That's a great Rum! I made one recently but my batter was different. Going to have to try yours version.
This video literally reminded me about the SC Butter Batter I made a few days ago. Truly a delicious drink, and I was happy to drink along with you!
Another great video, Spike. Aloha and Merry Christmas to you, Larissa, Sparky, and your family. Merry Christmas to all the Breezetonians too.
Same to you!
Spike! A saucepan has high sides. You’re using a skillet, which is why it was hard to whisk without making a mess.
Awesome channel and style
Thank you!
Have a very Merry Christmas Spike!!!
You too, Sonny!
Looks amazing! Got this one down to try this coming holiday season. Many thanks for sharing!
Great video, Spike! I just coincidentally made this for the first time the other day. It is really delicious! The three heaping barspoons of batter seems a bit vague to me. There's a lot of room for variation in that measurement!
It's soooo good!
Great video! I haven't made one in years, but I always used Trader Vic's rum batter sold in a jar.
I wonder how that stuff compares to making it from scratch?
This looks very interesting!
I have been making hot apple cider with rum (cider from Trader Joe's) or hot chocolate with rum.
Great vid as always makes me want to make one lol. Merry Christmas to you, Murder Queen & Sparky!
That shirt is 🔥, love it! Also love that vintage atomic bowl...I have a large platter in that pattern.
Thanks! The shirt arrived from eBay moments before I filmed this!
I appreciate you making a video during a busy holiday season. That was really interesting about the hot poker. I'm trying to keep track of things to get -- Hamilton rum, hanging lantern picks, surfside sips straws, a muddler...and now a blow torch??? 😅
You can't make it without the blowtorch!! lol
Looks yummy Spike! I was talking back to you about the metal jigger….HOT! Oh man I am going to make this for Christmas. Great job.
😂🔥
A fun thing is to top with whipped cream
I've done that too! Delicious.
We made it. Oh my goodness 🎉
Shockingly good, right??
That cocktail looks fun to make the traditional style. Can you use all kinds of steel/iron tool, or do are there like coating or something on things that would basically poison your drink? Btw, metal whisk in the non-stick pan? Haiyaaaah!
I'd be cautious about the steel that you use for heating the drink.
Mele Kalikimaka. Divide the recipe by two and you'd have less left over batter.
Hut butted rum. Yaaay!
Too much cooking for me but man this looks sooo goood❤
Definitely need an iron salamander from a black smith for that.
I'll look into that! Thanks!
Spike’s Breeze Kitchen
😂
What do you like better, the Smugglers Cove or Trader Vic’s version?
I think I like the SC version better. It's more complex for sure.
You need it to firm up for a correct measurement
Is that a non-stick frypan? Are you using a metal whisk in a non-stick frying pan? 😠 -- Mothers everywhere.
Oh my gosh--yes, stressing me out! Where can I send you a gift of some kitchen gadgets?
😂 I'm not a chef
You've made that clear.
Yum! Instant di-a-bittis! Just missing some ranch dressing
Hahaha... no thanks
That's a lot of butter batter
Love your videos.
PS, as a fan, please don't go down the path of advertising your you tubes with open mouth pictures of you looking shocked at something. They are ubiquitous on You Tube, not attractive and rather degrading.
I agree with that... sadly those thumbnails are effective. I've been getting the same numbers for two years now and these new thumbnails seem to have pushed the episodes into far more exposure. It's a tough line to walk...
That thumbnail...
😂🤷🏻♂️ trying to play the game
As you started I was wondering how many that served. Forty-eight!? You can't even split the recipe too much because what the heck is a quarter of a teaspoon? I wonder how long the base without the rum keeps? Please, though, get yourself a proper iron poker. Seeing you heat the steel pains me.
The batter keeps for as long as the butter keeps (as per the expiration date).
Half of a half of a teaspoon.
My dude. No metal whisk on a non stick pan. Don't want flakes of Teflon in your cocktail!
I'll keep that in mind for the future. I'm not a chef. lol