I first came across this recipe in Jeff ‘Beachbum’ Berry’s Grog Log while looking for, well, I don’t know what I was looking for. Maybe just something that I actually had the ingredients for (at that time). But I gave it a whirl and really liked it. It takes more time to make than a lot of drinks, because you have to steep hot tea first, but that only really adds a few minutes. I ended up putting it on a party menu, and got rave reviews. It is one of my favorite hot drinks, striking an elegant balance between tart, sweet and rich.
- 1 1/2 oz dark rum (Myers is actually called for)
- 1/4 oz maraschino liqueur
- very hot black tea (Earl Grey works well, as does decaf tea)
- 3/4 oz lemon juice
- 3/4 oz sugar (1-1.5 tablespoon)
- slim pat of butter
Pre-heat your glass, preferably a clear one. Add your rum, maraschino, lemon and sugar while the tea is steeping in another container. Add the hot tea. Garnish with a strip of lemon peel studded with cloves and float the butter on top.
As with all hot drinks, pre-heating the glass is essential, as you want the butter to melt. I always make sure that the tea is very hot. If you aren’t a tea drinker, here’s how to make the tea: Start with fresh, cold water, bring to a rapid boil and pour over your loose tea, approx. 1 teaspoon per 6oz of tea. Steep 5 minutes and fine strain.
While this recipe calls for Myers, I’ve never made it with that rum. I typically use a lighter rum like the Cruzan dark or something rich like Pussers, but for the sake of thoroughness I made one with Coruba, a very dark Jamaican rum. Maybe a touch too rich!
I got a chance to visit the Volcano House later, but the restaurant there now wasn’t open. Here’s a photo of the view from there just outside the Volcano House at Hawaii Volcanoes National Park on the edge of Kilauea Caldera. (click photo for the whole crater panorama stitched together)
You might also be interested in Rumdood’s take: http://rumdood.com/2009/12/03/volcano-house-hot-buttered-rum/