Having an outdoor tiki bar is great--except when it gets cold. Believe it or not, even though our Central Texas winters are generally mild compared to the Midwest, once that mercury dips down to the bottom half of the thermometer it's no fun sitting outside sipping icy cocktails. What's a tikiphile to do? Simple: Make hot buttered rum! All the effort goes into preparing the hot buttered rum batter ahead of time. Once that's finished, the cocktail's a snap!

HOT BUTTERED RUM BATTER
1 cup Salted butter
2 cups Brown sugar
.5 oz. Ginger juice
.5 oz. Maple syrup
1 tsp. Ground cinnamon
1 tsp. Ground nutmeg
.5 tsp. Ground black pepper
.5 tsp. Ground cloves
.5 tsp. Ground allspice
.5 tbs. Molasses
.5. tsp Vanilla

Melt butter in saucepan. Whisk in brown sugar. Once sugar is fully dissolved, whisk in all ingredients except ginger juice. Remove from heat and add ginger. Pour into quart/liter jar while the batter is still warm and refrigerate. The batter will keep, refrigerated, as long as the butter would normally.

HOT BUTTERED RUM

2 scoops (or more) hot buttered rum batter
2 oz. rum of your choice (I opt for full-bodied, pot still rums--preferably Jamaican)
Hot water

Add rum and batter to heat-resistant mug. Fill with boiling water and stir to combine all ingredients. Garnish with a cinnamon stick.

DRINK RESPONSIBLY!

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