Why It’s Better To Make A Batter First.
The best way to make this is to make the batter and set it in the fridge for several days before you use it. But you don’t have to make this into a batter if you don’t want to. You could add all these ingredients individually to each drink if you wanted, but a batter is much easier to work with and results in a consistent drink every time. It also results in a slightly more flavorful drink. The oils in the butter help extract the flavors from the spices. Likes dissolve and extract likes, so the oils slowly pull out the yummy delicious oils in the spices in the butter. Alcohol will also bond to oils, but by making the batter and letting it set in the fridge for a couple of days, the oil is given a nice long period to pull out flavors. This way, the drink isn’t just buttery but spiced and flavorful.
Why You Should Always Have Spiced Butter Batter Around.
This stuff is fantastic. It’s amazing. I don’t really like sweets, and I don’t mean that in an I’m into working out way, I’m fat and stupid, I’m just not that into sweets. Although I LOVE this spiced butter, I put it on everything. My kids love it too. We make biscuits, toast, pancakes, muffins, waffles, etc. This stuff kills it.
There are not too many drinks this goes into, and it’s relegated chiefly as an ingredient for only the really old beverages. This makes the best hot buttered rum I’ve ever had, and I’ve had a lot. I also use this as the buttering element in my own hot buttered beer recipe, and it’s out of this world. Donn Beach did try to update this with a tiki spin and use a variation of it in his pearl diver. Butter is not well suited for cold drinks, though, and additional emulsifiers or a high-speed blender are needed to incorporate it properly.
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Make Cocktails Like A Pro
If you have ever struggled with a recipe or wonder why yours are not turning out like they do at the bar then check out my simple step-by-step videos. I will walk you through how to expertly build each drink so you get consistently great results.
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