Here’s a recipe for a hot spiced drink from Sparrow’s Peter Vestinos that’ll keep the good cheer flowing all season long. The trick? A dough-like base — made with butter, brown sugar, and baking spices — that you can prep ahead of time and keep in the fridge for the many holiday cocktail gatherings to come. “It’s a bit of work initially,” says Vestinos, “but not much more than making cookies.”
Peter Vestino’s Hot Buttered Rum
Makes enough for 16 cocktails
For the butter base
| 1 | Stick unsalted butter, softened |
| 1 cup | Lightly packed light brown sugar, broken up to remove clumps |
| 2 tsp. | Ground cinnamon |
| 1½ tsp. | Ground nutmeg |
| 1½ tsp. | Ground allspice |
| ¾ tsp. | Ground ginger |
| 1½ tsp. | Vanilla extract |
| ¾ tsp. | Molasses |
| Pinch | Salt |
For the drink
| 1 heaping Tbsp. | Butter base, brought to room temperature |
| 1½ oz. | Aged dark rum, like Appleton Estate Reserve |
| 5 oz. | Hot water |
| 1 piece | Star anise |
Mix all the butter base ingredients in a standing mixer until well creamed.
Pack the butter base into a container, cover tightly, and refrigerate. (It will keep for up to three months.)
Combine butter base, rum, and hot water in a heatproof mug.
Stir until butter base is fully dissolved.
Garnish with star anise.