4. Hot Buttered Rum
- 2 oz Zacapa 23yr Rum
- ½ oz Pommeau
- ½ oz Hamilton Pimento Dram
- bar spoon
- brown sugar
Make sure tea pot is full of hot water with a clove tea bag inside. Set aside. In a milk steaming tin, add rum, Pommeau, dram, and butter. In a pulsing fashion, steam cocktail base 4–6 times. Pour cocktail base into glass mug. Stir. Serve with iced tea spoon and teapot.
Crafted at Center Bar in New York City.
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