Hello! It’s been a while since my last dispatch. A lot has happened: a move from the Bay Area to Portland, unpacking, settling into both a new house and a new pace of life. How’s that for an excuse for not writing? 

Moving from a place I love was a tough decision. I’m experiencing a bit of FOMO (fear of missing out) about the Bay Area. However, I think I’m going to love living in Portland, the second time around, as a fully formed adult. My impression of Portland is from 2003, the last time I lived here. A lot has changed, I mean a lot. Places that used to be considered sketchy, like neighborhoods where I lived, now have cute shops on corners that used house crappy corner stores. Food trucks, or pods, as they’re called here, congregate on what seems to be every other corner. I haven’t figured out why the food truck scene is so successful here. I mean, who wants to eat outside in the rain?

The weather in Portland hasn’t been cold, per se, but definitely colder than the Bay Area. I’ve become preoccupied with warm drinks. Tea, hot chocolate, cocktails, you name it, I’ve been drinking large quantities of it. The first week we moved to Portland, I had the best hot toddy I’ve tasted in a long while. The art of the warm cocktail is alive in Portland.

Despite the temperate winters in California, without fail, during December, January and sometimes into February, I whipped up batches of  hot buttered rum cocktails. I obtained the recipe from a restaurant in Portland that I was happy to discover is still in business after all these years. This recipe for hot buttered rum is packed full of flavor, and is easy to make in advance. So when you’re hankering for a warm treat, which I have found myself wanting quite a bit in the last few weeks, consider this recipe. It’s been my Portland favorite for years.

My kitchen notes

I like to double or triple the recipe and keep the batter in a jar in the fridge. That way you can have hot buttered rum on demand.

If you want more fat (you know you do), it’s really good with a dollop of whipped cream on top.

The maraschino liqueur can be found in most liquor stores. It adds a nice floral note to the drink.

 

Hot Buttered Rum – adapted from Bluehour in Portland, Oregon 

1/4 cup firmly packed brown sugar

2 tablespoons butter, melted

3 tablespoons whipping cream

1/4 teaspoon cinnamon

1/4 teaspoon ground cloves

1/8 teaspoon ground nutmeg, plus more for garnish

Boiling water

Myers Dark rum

Maraska Maraschino liqueur

1. To make the batter add brown sugar, melted butter, whipping cream, cinnamon, cloves and nutmeg to a small bowl. Mix together throughly with a whisk.

2. To make the drink. Combine boiling water, 1 heaping tablespoon hot buttered rum batter, rum and maraschino liqueur in a mug. Stir to combine and enjoy a taste of the holidays, or any day.