This variation on the basic recipe takes advantage of the deep flavor in a good, dark rum, perfectly enhanced by a spiced butter made with brown sugar -- rum's raw material -- and assertive spices such as cinnamon, ginger, and nutmeg. Orange zest adds the exclamation point.
Martha Stewart Living, December 2009
Add to Shopping List
4 ounces (1 stick) room-temperature unsalted butter
1/2 cup packed dark-brown sugar
1 teaspoon finely grated orange zest
3/4 teaspoon ground cinnamon
3/4 teaspoon ground ginger
1/2 teaspoon ground nutmeg
6 ounces dark rum
3 cups boiling water
Fresh orange juice
Beat butter, sugar, orange zest, cinnamon, ginger, and nutmeg
with a mixer on medium speed until combined, about
Combine 2 tablespoons spiced butter with 1 1/2 ounces
(3 tablespoons) dark rum in each of 4 heatproof glasses. Pour
3/4 cup boiling water over each, and stir. Top each with a
squeeze of fresh orange juice.
Spiced butter can be refrigerated for up to 2 weeks.