Comments on: Volcano House Hot Buttered Rum

By: Hot Buttered Rum | The Spirited Geek

Hot Buttered Rum | The Spirited Geek — Mon, 12 Dec 2011 02:50:46 +0000

[...] I thought I’d try a hot buttered rum recipe from a post on RumDood’s Blog. The original recipe, as he mentions, was brought to him by Beachbum Berry (if you don’t [...]

By: HB

HB — Sun, 20 Nov 2011 23:03:29 +0000

Brewed a pot of chai with added ginger, pepper, star anise and assorted citrus peels. Great spicy base for the butter and our San Diego local Ballast Point rum!

By: TikiGeeki

TikiGeeki — Wed, 09 Dec 2009 01:37:28 +0000

Didn’t have all the ingredients, but I did have enough to try a variation (I also had a volcano mug that fit 2 cups worth so I doubled the amounts):

3 oz Kraken Rum
1.5 oz lemon juice (1 lemon)
1.5 oz simple syrup
.5 oz Triple Sec
10 oz Earl Grey tea
butter
dash of ground cloves

Quite the citrus kick indeed! Very good!

By: Blair, aka Trader Tiki

Blair, aka Trader Tiki — Fri, 04 Dec 2009 18:48:36 +0000

Have you tried using different sugar subs, such as honey, or better yet, molasses? Might be interesting to get a real hot Black Strap flavor coming out of there.

I’ll admit, Maraschino liqueur does not sound at all good heated, but I’ll try (almost) anything once!

By: Paul Etter

Paul Etter — Thu, 03 Dec 2009 21:44:45 +0000

I just picked up a bottle of Smith & Cross Jamaican pot still rum that I will be subbing for the normal Coruba that I use in this recipe. As a bonus, it’s been unusually cold lately in San Francisco. I think it dropped down into the 50′s last night.

By: Chris

Chris — Thu, 03 Dec 2009 16:31:46 +0000

Sorry, Voodoo Priestess!

By: Chris

Chris — Thu, 03 Dec 2009 16:30:12 +0000

After your last two posts I’m wondering if I couldn’t tweak a Voodoo Princess into a HBR variety. The spices are similiar. I’m excited to try the Volcano House HBR tonight.*

*Daytime high 28 today with flurries.