Thermos-Ready Rum Drinks

A classic recipe favored by Del Frisco’s Double Eagle Steakhouse’s Yoshi Hiraoka and a new one from Hearth & Dram will make rum the star of your thermos.

Photo by Rachel Adams

Classic Hot Buttered Rum

INGREDIENTS
1 stick (4 ounces) unsalted butter
1 tsp. vanilla extract
½ c. light brown sugar
1 tsp. ground cinnamon
1 tsp. ground cloves
1 tsp. ground nutmeg
1 tsp. ground allspice
Pinch of salt
2 oz. dark or aged rum
6 oz. hot water
Optional: Cinnamon stick, for garnish. A splash of E&J Brandy, for flavor.

DIRECTIONS
In mixing bowl, combine butter, vanilla extract, sugar, spices, and salt. Beat until well combined. In heatproof glass or mug, combine aged rum with 1 ounce (2 tablespoons) spiced butter mixture. Top with hot water and stir until ingredients are well incorporated. Garnish with cinnamon stick if preferred. Remaining batter can be stored in airtight container in refrigerator for future use, or multiply the rum, batter, and hot water by 3 or 4 to fill a thermos.

Del Frisco’s Double Eagle Steakhouse
18100 E. Orchard Rd.

Hearth & Dram’s Blissfully Ignorant

INGREDIENTS
1½ oz. Goslings Black Seal rum
½ oz. St. Elizabeth Allspice Dram
½ oz. Tempus Fugit Créme de Cacao a la Vanille
2-3 oz. your favorite hot chocolate (½ oz. of Hershey chocolate to 2 oz. hot water works fine)
Optional: whipped cream/foamed milk, cinnamon for garnish

DIRECTIONS
Stir all into a mug or hot chocolate vessel of your choice, or multiply the recipe by 3 or 4 and pour into an insulated thermos to take on the go. (One will definitely not be enough.) Add a bit of cream or foam on top for an optional sweet finish with a dash of cinnamon.

Hearth & Dram
1801 Wewatta St.