CULINARY CREATIONS ARTICLE TREVIN HOFFMAN
Wa r m U p Yo u r W i n t e r N i g h t SELVAREY HOT BUTTERED RUM COCKTAIL
SELVAREY HOT BUTTERED RUM COCKTAIL SPICED BUTTER: ++ 8 oz Kerrygold Salted Butter ++ 1/2 cup Blue Bell Vanilla Ice Cream ++ 1 cup Brown Sugar ++ 1 Tbsp freshly grated Nutmeg ++ 1 Tbsp Ground Cinnamon ++ 1 Tbsp Ground Clove1 Tbsp Ground All Spice ++ 1 tsp Cayenne Pepper Allow ice cream to soften and butter to come to room temperature Add all ingredients to electric mixing bowl and mix until butter is lightly whipped Lay out a piece of Cling Wrap and place butter in the center Wrap the butter and slowly roll to get an even tube (like a giant Tootsie Roll) Put in the fridge to harden
HOT BUTTER RUM: ++2 oz SelvaRey Cacao Rum ++ 2 oz Hot Water Add some near boiling water to your glass to warm (I like to use a tea kettle) Once your glass is warm dump the water Take your hardened butter, slice off approximately 2oz (~1 large tablespoon), and add to your glass Top with ~2oz hot water and stir vigorously Add 2oz of SelvaRey Cacao Rum to the glass Top with another ~2oz hot water and give a final stir You should have a nice layer of delicious foam that forms on top of the drink Add a light zest of nutmeg to garnish
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Tulsa Lifestyle | January 2019