Jack, one of the creative minds in the Besaw’s kitchen, was regaling us the other day with tales of the old days in Western Montana, where he spent his youth. After long wintry days cooking at the logging camp, cleaning fish and trapping beaver, he’d settle down in his cozy cabin for a little Winter Warmer. We call it a Besaw’s Hot Buttery Rum, and it’s the perfect remedy for the chilly days of this Portland December.
1 Cup butter
1 1/8 Cups brown sugar
1 1/2-2 Cups powdered sugar
1/2 gallon vanilla ice cream
3 tbsp. ground cardamom
1/2 tbsp. ground cinnamon
Melt butter over low heat, slowly stir in brown and powdered sugar. Remove from heat and pour over ice cream. Stir until combined. Add spices. May be stored in the freezer for 6 months or more.
2 tbsp. Hot Buttery Rum Mix
1.5 oz. dark rum–we use Myers–or your favorite Irish Whiskey
8 oz. hot water
dash nutmeg and cardamom
cinnamon stick for garnish
While preparing your other ingredients, warm your glass by filling with hot water. When you’re ready, re-fill with 8 oz. hot water, 2 tbsp. Hot Buttery Rum Mix and stir. Pour in 1.5 oz. Myers Dark Rum or Irish whiskey, if preferred. Sprinkle with nutmeg and cardamom, garnish with cinnamon stick.
Of course, you could always come into Besaw’s for one or two Hot Buttery Rums. We love to make them for you.