Winter Cocktails: "Hot Buttered Rhum Cider" from Slanted Door in San Francisco

Today we see the first of our many modern holiday drinks, beginning first with a simple mix of classics from Slanted Door in San Francisco. While a renowned restaurant in the city for its Vietnamese cuisine, it also has a sophisticated bar program, using plenty of fresh fruit ingredients for a bright and refreshing cocktail list full of exciting flavours. You'll find well-crafted punch and Tiki-style classics here, like true Singapore Slings and Mai Tais, as well as more spirit-forward ones like Remember the Maine and the Hotel Nacional (which they make with house-made apricot brandy). In the winter, they also make a wonderful hot drink made to order combining Hot Buttered Rum with Mulled Cider that they (not surprisingly) call "Hot Buttered Rhum Cider." They again use fresh and high quality ingredients, a practice all should adopt and is usually the first indication of a great bar program.

Pick up some rum, cider, and butter if you haven't already and try this recipe, or if you want to do it true justice, juice your own Fuji apples like they do at Slanted Door. Bar Director Erik Adkins explains that they use a hydrolic press to make their own apple juice, and compound their own butter as well (recipe included below). The cider is kept hot in a crock pot and the butter and rum are added to order. Here is his recipe: 

Hot Buttered Rhum Cider
1.5oz Barbancourt 8 Year Rum
1 heaping rounded tablespoon of compound butter
Mulled cider
Garnish with a clove-studded orange peel,
Star anise, 
And a cinnamon stick

Compound Butter: 3/4 part unsalted butter to 1/4 part brown sugar. Dashes of cinnamon, allspice, clove, ginger, and a pinch of salt to taste. Combine ingredients at room temperature, using the back of a fork to soften the butter and mix. 

Mulled Cider: steep apple juice with whole cloves, cinnamon, star anise, and orange peel.
 

[[ Photo from www.slanteddoor.com ]]

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