Hot Buttered Rum | Master Your Glass

On the episode of MYG I am joined by my friend Bobby G Gleason who shows us how to make a hit hot buttered rum batter. Things get weird as we decide to turn it into a summer drink.

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Hot Buttered Rum Batter
In a Batter Bowl:
1 Whole stick of Butter (Soft)
1/2 lb (.25 kg) Dark Brown Sugar
1 rounded Tsp. (5ml) ground Cinnamon
1 rounded Tsp. (5ml) ground Nutmeg
.5 rounded Tsp. (2.5ml) ground cloves
.25 rounded Tsp. (1.5ml) ground Ginger - Optional
.5 rounded Tsp. (5ml) ground Allspice - Optional
.5 Tsp. (5ml) Vanilla paste
Mix together for 3-5 minutes to create the batter
Transfer the batter into a bowl and cover until ready to use.
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Hot Buttered Rum Cocktail
In a tempered and heated mug or a coffee mug
2 Heaping spoons of batter
Cover the batter with steaming hot water and stir to dissolve
1.5 oz. (45ml) Cruzan Single Barrel Rum
Top with more steaming hot water. Stir and enjoy!

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Summer Toddy
In a blender add 2 cups of crushed ice
Take a mixing glass or measuring cup and add 3 bar spoons of Hot-Buttered rum batter and 2.25 of cold water and mix (Don’t worry about it separating – you will be double straining anyway)
1 oz. (30ml.) Lemon Juice
2 oz. (60ml.) Cruzan Single Barrel Rum
Spin the blender for 10 seconds
Fine strain over a tall glass full of crushed ice.
Garnish with a lemon wheel and a mint top.

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About Bobby G Gleason

Bobby “G” Gleason began his spirits industry career, in 1984, bartending in South Florida. Now based in Las Vegas, the world-renown educator has been published in a multitude of magazines and featured in many TV and online video appearances. Although tapped for his whiskey knowledge for New Mexico Cocktails & Culture, Bobby is an expert in all spirits categories. He trains people in the history and production of spirits, cocktail creation, menu development, and bartending from the basics to advanced mixology.His cocktails have won many competitions including the New York International competition, the United States Bartenders Guild Championships, and The World’s Most Sensuous Cocktail. Bobby G was twice named the U.S. Mixologist of the Year (2005 & 2006) by Angostura and held a Guinness Book of World Records for making the most cocktails in one hour.He proudly serves as a National Ambassador of the United States Bartender Guild. He is a member of the International Bartenders Association, The Worldwide Cocktail Club, and the International Bar Flies. He is a Certified United States Bartenders Guild Master Mixologist. Now the Master Mixologist for Beam Suntory, his travels have taken him to 15 countries and 40 states, and every year brings more exciting destinations.
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Here are the bartools I used:

Blender
https://www.walmart.com/ip/Oster-Classic-Series-5-speed-Blender-White/102761131?variantFieldId=actual_color
Barspoon
https://www.amazon.com/IOQSOF-Barspoon-Professional-Stainless-Milkshakes/dp/B07RMNPB8H/ref=sr_1_21?dchild=1&keywords=gold+bar+spoon&qid=1595285584&sr=8-21
Strainer
https://www.uberbartools.com/collections/best-sellers/products/copy-of-strainray-copper

Theme Music “La Tarantella”.
Thank you Charles Berthoud for revising my music: https://www.youtube.com/channel/UCAi_uNeDWRXj8C8yw358gWw

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