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Pumpkin Spice Butter Rum

A traditional holiday cocktail that you don’t see much anymore, hot-buttered rum needed a comeback this season, and Austin-based Jack Allen’s Kitchen was up to the task. With the help of Treaty Oak Distilling’s Barrel Reserve Rum, Chef Jack Gilmore created a fall cocktail that uses Pumpkin Spice Butter and a mug dipped in caramel. Find this after-dinner drink that’s perfect for sipping on a chilly evening in his debut cookbook Jack Allen’s Kitchen: Celebrating the Tastes of Texas, along with more than 150 other recipes featuring fresh, seasonal Texas ingredients.

 

Water
Caramel, melted
2 Tbsp. JAK’s pumpkin spice butter (recipe below)
2 oz. Treaty Oak Barrel Reserve Rum

Pumpkin Spice Butter:pumpkinspice

2 sticks, plus 8 oz. butter, softened
2 Tbsp. pumpkin puree
1 tsp. cinnamon
1/4 tsp. ground nutmeg
2 Tbsp. brown sugar

For the butter, blend all ingredients well in a mixing bowl using a handheld mixer.

Set water to boil. For garnish, dip rim of footed mug to coat in caramel. Add a spoonful of butter to mug and pour in rum to reach halfway in the glass. Pour in boiling water to fill, stir and serve. Serves 1.

Recipe and photo courtesy of Chef Jack Gilmore of Jack Allen’s Kitchen.

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1 COMMENT
  • Val / October 25, 2014

    2 sticks, plus 8 oz? A stick of butter is 4 oz. This is essentially saying a pound of butter to 2 tablespoons of pumpkin. Is that correct?

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