HOT BUTTERED HOLIDAY RUM
By Dan Oskey
In Irish Coffee Mug, add:
2 ounces of Kilo Kai Spiced Rum
½ ounce Grand Marnier
½ ounce Licor 43 (Spanish vanilla bean liqueur)
1 teaspoon Honey
Top off contents with hot chamomile tea (about 4 ounces).
Top entire drink with 1 tablespoon butter.
Allow butter to melt and serve.
A larger batch of Hot Buttered Holiday Rum can be made by making large batch of tea and extending other ingredient amounts, leaving on low heat and adding butter as serving requires.