Hot Buttered Rum

Hot Buttered Rum

Tuesday, December 24, 2024

Recipe information

• Total Time

  15 minutes

• Yield

  4 servings

Ingredients

½ stick (¼ cup) unsalted butter

¼ cup packed dark brown sugar

1 tsp. cinnamon

½ tsp. freshly grated nutmeg

¼ tsp. ground cloves

⅛ tsp. kosher salt

⅔ cup aged dark rum

Preparation

1. Combine ½ stick (¼ cup) unsalted butter, ¼ cup packed dark brown sugar, 1 tsp. cinnamon, ½ tsp. freshly grated nutmeg, ¼ tsp. ground cloves, ⅛ tsp. kosher salt, and 2 cups water in a 1½–2-qt. saucepan. Place over medium-high heat and bring just to a boil; reduce heat and simmer, whisking occasionally, about 10 minutes until fragrant and slightly reduced. Remove from heat and stir in ⅔ cup aged dark rum. Serve hot.

   Editor’s note: This hot buttered rum recipe was first printed in the February 2006 issue of ‘Gourmet.’ Head this way for more of our best Christmas cocktails →

2. Tips from readers:

3. We've used this recipe exclusively for the last 3 years. It's SO easy and delicious. We discovered that the addition of a splash of cream, half & half or a dollop of whipped cream smoothes it out. This year, we swapped the water for oat milk, just to see what would happen. It was SO mellow! New favorite! Also, I melt the butter with the spices before adding the liquid. I think it makes the spices pop a little more. Perfect winter warm-up drink!

4. delicious as written but even better if you sub half the water with apple cider (reduce sugar) and add a squeeze of lemon. also tossed in some star anise, yum.

5. Add a splash of cream/half&half to each cup for extra richness!

Cucumber Drink - Es Timun Serut

Cucumber Drink - Es Timun Serut

Friday, July 14, 2023

• 1 Cucumber
• 1 tsp Sugar or simple syrup
• 1 Lime Juiced
• Soda Water
• Ice
• Basil Seeds bloomed (soaked in water)

Instructions

• Remove the bitter end of the cucumber
• Grate the rest of the cucumber with a grater
• Add water to your basil seeds to bloom them, it will take around 5 minutes
• Put the grated cucumber in a bowl/glass
• Add the sugar and basil seeds
• Add lime juice
• Fill glass mixture, add ice and top with flat or sparkling water

Lassi

Lassi

Tuesday, February 7, 2023

Dahi Lassi

Ingredients

2½ cups dahi (yogurt) 

¾ cup powdered sugar

½ tsp green cardamom powder

2 tsps rose water

10-12 ice cubes

½ cup milk

Slivered almonds for garnish

Slivered pistachios for garnish

Dried rose petals for garnish

Method

1. Put dahi in a blender jar, add powdered sugar, green cardamom powder, rose water, ice cubes and milk and blend to a fine mixture.
   
   
2. Pour the lassi in the serving glass, add a portion of malai, slivered almonds, slivered pistachio and dried rose petals. Serve immediately. 

Detox Drinks

Detox Drinks

Sunday, October 17, 2021

Apart from cleansing the system of all the toxins, the process of detoxification will also speed up the metabolism and enhance overall health. So, here are 7 detox drinks that can help you eliminate the toxins, and allow your body to get back on track.

Haldi tea is good for detox.

1. Detox Haldi (Turmeric) Tea

Haldi or turmeric is a powerhouse of nutrients. This tea has the perfect combination of antioxidants and anti-inflammatory ingredients and helps improve digestion, metabolism, and weight loss too. All that you need to make it are turmeric, ginger, black pepper and honey, and in a few minutes, your healthy tea is ready!

2. Orange, Lemon, Cucumber Detox Water

We all have our favourite fruit-infused detox water formula. Though some are more popular than others, here's a veggies-version detox formula. Apart from the goodness of fruits such as orange and pineapple, this includes cucumber and ginger too. Absolutely refreshing!

Lemon, ginger and honey tea

3. Lemon, Ginger And Honey Tea

Treat yourself to this cup of piping hot tea, that's quick and easy to make. It's packed with nutrients and is high on the taste quotient as well. Have it in the morning and start your day on an invigorating note. It's also a good drink to treat cough, cold and sore throat.

4. Coconut Water With Lemon And Mint

When it comes to detox and rehydrating beverages, nothing can beat the power of coconut water. No matter which part of the world you're in, coconut water is a great addition to any diet. This soothing coconut water-based thirst quencher also has the goodness of Vitamin C with the addition of lemon to it. Add a few mint leaves before serving.

5. Orange, Carrot, Ginger Detox Drink

Blend fresh oranges, carrot and ginger to make this colourful and nutrient-rich drink. It's packed with Vitamin C, beta-carotene and fibre. The juice tastes best when chilled. So, keep it in the fridge for a while before serving. You can have it any time of the day. It's perhaps the best and most refreshing way to detox your system!

Fresh juice is good for health.

6. Pomegranate-Beetroot Juice

This juice is a great way to cleanse the digestive system. It has the goodness of pomegranate and the cleansing properties of beetroot juice. Both these ingredients have been given immense importance in Ayurveda for their cleansing and detox benefits. Add some fresh aloe vera gel for that further boost to the immune system.

7. Lemona

This drink is the perfect way to start your detox regime. Loaded with the goodness of lemon and mint, it tastes great and is very easy to make. Have it and feel rejuvenated, light, and energetic!

Holiday & Summer Drinks

Holiday & Summer Drinks

Sunday, January 17, 2021

 VIN D’ORANGE - MAKES 8-10 SERVINGS

As featured in Hors d’Oeuvres - Simple, stylish, Seasonal by Gillian Duffy

4 medium oranges (unwaxed)
1 bottle Provencal rose wine
½ cup cognac
½ cup sugar

Scrub the oranges then strip off the orange zest with a vegetable peeler avoiding the white pith, and add to the wine. Re-cork the bottle and set aside in a cool place for 15 days. Strain the wine, stir in the cognac and sugar, and serve.

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SPARKLING HOLIDAY PUNCH (makes 1 serving) or 4 servings
As featured in Hors d’Oeuvres - Simple, stylish, Seasonal by Gillian Duffy

3 ounces (6 tablespoons) fresh orange juice (12 oz)
3 ounces (6 tablespoons) pineapple juice (12 oz)
½ ounce (1 tablespoon) fresh lemon juice  (2 oz)
1/2 ounce (1 tablespoon) raspberry or strawberry  syrup (2 oz) (or to taste)
Dash Angostura bitters
3 ounces (6 tablespoons) sparkling brut (alcoholic or nonalcoholic) (12 oz)

Garnish -Sliced orange and lemon
Mix together the first five ingredients in a goblet or pitcher if making larger amounts and top with the sparkling brut. Garnish with wheels of orange and  lemon.

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Gillian with the Limoncello

LIMONCELLO

5 unwaxed lemons
1 liter bottle vodka or grain alcohol
3 cups white sugar
4 cups water

Scrub the lemons under hot water set aside to dry. Pare the zest from all the lemons with a  peeler, taking care not to include any white pith. Put the zest in a large clean jar and pour over the vodka. Cover with a tightly fitting lid and leave for a week, shaking the jar each day.
After one week, make the simple syrup by combining the  sugar and water in a medium saucepan. Bring to a boil. Do not stir. Boil for 15 minutes. Allow syrup to cool to room temperature.
 Add the sugar syrup little by little  to the vodka and peels until you achieve the desired sweetness, and leave for a further week, shaking the jar regularly. Strain into decorative bottles, adding a few strips of lemon zest to each bottle. Keep in the freezer.

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Sue with helpers June Lynn & Betty

CRANBERRY PINEAPPLE PUNCH (Serves 10 cups)

3 cups (24 oz) pineapple juice, chilled
3 cups (24 oz) cranberry juice, chilled
4 cups Ginger Ale
½ cup fresh or frozen cranberries
½ lime, thinly sliced
Ice
In a large jug or punch bowl, stir together the pineapple juice, cranberry juice and ginger ale.
Add the cranberries, sliced lime and ice. Stir gently to combine and serve over ice.

Note: Add some vodka or rum if you need a little kick to the drink.

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Gillian stirring the Rum Punch

RUM PUNCH (Serves 1) My husband’s favorite version of a traditional West Indian Rum Punch as featured in Hors d’Oeuvres - Simple, stylish, Seasonal by Gillian Duffy

Juice of 1 lemon
2 teaspoons instant dissolving sugar or simple syrup
3 ounces (6 tablespoons)rum
4 ounces  (½ cup) water
Ice cubes
Goslings Black Seal Rum (optional)
Garnish: whole nutmeg for grating

In a cocktail shaker, combine the lime juice and sugar or simple syrup, stirring. Add the rum and water, shake well and pour into a tumbler filler with ice. A floater of Goslings Black Seal Rum can be added if desires.
Grate a little fresh nutmeg over the top of the punch.

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Gillian and Betty preparing the Guacamole

GUACAMOLE (Makes 8-10 servings) Recipe based on Josephina Howard’s famous version from Rosa Mexicano and featured in Hors d’Oeuvres - Simple, stylish, Seasonal by Gillian Duffy

4 teaspoons seeded and minced fresh jalapeno or Serrano chili pepper
⅔ cup white onion in ¼ inch dice
3 to 4 tablespoons minced coriander
¾ to 1 teaspoon salt
2 medium avocados, preferably Haas
4 tablespoons diced tomato, seeds and interior ribs removed
1 tablespoon fresh lime juice (optional)

Corn chips for serving
In a mortar combine 2 teaspoons chili pepper, ¼ cup onion, 2 teaspoons coriander, and ½ teaspoon salt. Mash with pestle until the mixture forms a wet paste.
To cut the avocado, hold it in one hand and cut a full circle around the seed with a knife, then twist the halves in opposite directions to separate them. With the blade of a heavy knife, strike the top of the seed, give the knife a slight twist, lift the blade, and the seed will come with it.
With the tip of a small knife, cut the avocado flesh into ½ inch dice, do not cut through the skin. Lift the flesh from the skin with a spoon to avoid mashing, and add to a bowl. Gently stir in the paste from the mortar.
Add the remaining onion, coriander, the tomato, and 1 teaspoon peppers at a time, tasting with each addition, and stir carefully. Adjust the seasoning to taste with salt, coriander and peppers.
Serve immediately with corn chips. Add lime juice if the guacamole is not served immediately.

Gillian Duffy
Culinary Editor
New York Magazine