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A Perfect for Christmas Hot Buttered Rum-raiser for A Cause

Celebrate the holidays with a warm drink and help a wonderful charity.

There’s nothing like a nice, warm beverage to warm you up during the holiday season. On December 6th, The Cascade Room will feature a special cocktail to help raise money for charity. “Hot Buttered Rum is one of my favourite winter drinks,” says Justin Taylor, General Manager of The Cascade Room. “I have always enjoyed mixing up big batches of the compound butter around the holidays, for myself and to give out as gifts. This year, I’m proud to have my name on a product that will benefit a great cause.” Justin also says that he plans to make this an annual fundraising event to support this wonderful cause.

JT’s Hot Buttered Rum cocktails will be featured from December 6th through the holidays. $2 from each drink sold will be donated to Fawkes Academy (which provides individualized educational programs for children and adolescents with autism spectrum disorder, complex developmental disabilities, or different learning needs) to purchase needed supplies, furniture and equipment for its students.

250ml jars of Hot Buttered Rum mix will be available for purchase starting December 1st for $12 each (plus tax) while supplies last at the following locations: The Cascade Room, Charlie’s Little Italian, El Camino’s, The Union and Main Street Brewing Company. $10 from each sale will also go to Fawkes Academy.

Hot Buttered Rum Compound Butter

1/4 lbs of unsalted butter, softened but not melted
2 cups of brown sugar

1 teaspoon of ground cinnamon

1/2 teaspoon of ground ginger
1/2 teaspoon of ground nutmeg
1/2 teaspoon of ground allspice
1/2 teaspoon of salt

Yields approximately 500ml or enough compound for approximately 24 cocktails.

Method

Add all ingredients in a large mixing bowl and cream together with a wooden spoon or spatula until smooth.

Divide mixture into small sterilized mason jars with lids.

Keep refrigerated.

Hot Buttered Rum

In your favourite coffee mug, add 1 tablespoon of the compound butter.
Add 6oz. of boiling water, stir to dissolve.

Add 1 to 2 oz. of dark rum to taste.

Garnish with a cinnamon stick.

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