Smoked Buttered Rum
Makes 1 drink
Note: Keep leftover sugar syrup in the refrigerator.
Spiced sugar syrup:
2 quarts water
1 cup dark brown sugar
1 cup granulated sugar
3 cinnamon sticks
2 pieces of star anise
1 vanilla bean
1/4 teaspoon freshly grated nutmeg
1 stick unsalted butter
2 ounces Gosling's dark rum
1/4 ounce Vida mezcal
1 1/2 ounces spiced sugar syrup
1 tablespoon smoked butter
3 ounces hot water
1. Place sugar syrup ingredients in a saucepan over medium heat. Simmer mixture until sugars are completely melted, about 10 minutes.
2. For the smoked butter, ignite an electric grill or start a small fire in a charcoal grill and heat it to about 200 degrees. For the electric grill, place hickory, mesquite or other aromatic wood chips in a piece of foil and punch holes in the foil with a fork; set it on top of the grill grates. For the charcoal grill, place wood chips directly on the charcoal. Place a stick of butter on a piece of aluminum foil on the grill grates. Allow the butter to smoke long enough to absorb the flavor without melting into your barbecue, about 15 minutes, if possible.
3. Fill a 10-ounce glass mug or thick pint glass with very hot water from a tea kettle; let it warm the glass for about a minute. Empty glass.
4. Add rum, mezcal and 1 1/2 ounces sugar syrup to the warmed glass; stir. Place butter on top, then pour in about 3 ounces hot water. The water will be twice as much as rum mixture. Stir until the butter has mostly melted and is frothy on top. Serve immediately.
-- Tanya Holland and Phil Surkis, B-Side BBQ