Question of the Day - 16 December 2010

As it happens, you're in luck and yes, we do! Or, rather, we did some sleuthing and found some sources of this seasonal elixir for you.

First off, the bad news: No Hot Buttered Rum at the Orleans this year. But that's alright, because other places do have it on the menu.

• Bellagio has been serving this warming libation for some years now -- it's a house specialty made according to the recipe of master mixologist Bobby "G" Gleason, who spent nearly seven years at the Fontana Bar there. See below for how to make this at home; if you're coming to Las Vegas, it's currently available at all front bars through the holidays.
• Mirage's Rhumbar is another option, where their version is called a "Burn Me Up," but it sounds like a Hot Buttered Rum to us, comprising hot buttered rum batter (try repeating that a few times after you've had a couple), rum, hot water, and presumably some seasonal spices.
• Tommy Bahama out at Town Square now boasts the largest collection of rums in Las Vegas, so we figured they'd be a good bet. While Hot Buttered Rum isn't on the menu, they're making it for special seasonal events and private parties and if you ask for one at the bar, they'll happily make it for you. The cost depends on what rum you order, but figure somewhere around the $10 mark. The seasonal drink that is currently on the menu is called a "Frostbite," which features Tommy Bahama signature white rum, Triple Sec, homemade sour mix, and a raspberry liqueur similar to Chambord.

We didn't do an exhaustive survey of all the cocktail bars in town, but hopefully that's enough to get you off to a good start. You'll find other seasonal drinks on offer, too, like the Mayan Hot Chocolate that mixologist Patricia Richards is serving up at Wynn's Parasol Lounge, or the Makers Mark-based "Toddy 46" at La Cave, the new N9NE Group venue, also located at the Wynn.

One last thought: If you're in the mood for something seasonal and "Vegas" but don't want a toddy, check out the famous Ellis Island Egg Nog, which is made every year according to Gary Ellis' own recipe and was the subject of the QoD for 11/16/07. It's available at Ellis Island and all Village Pub locations by the glass or the bottle.

Bobby "G" Gleason's Hot Buttered Rum (as served at Bellagio)

Ingredients:

Serves 1 1 1/2 ounce dark rum Hot water (enough to even) 2 full teaspoons Batter (see all ingredients below) 1/2 pound brown sugar 1/2 pound salted butter 1 teaspoon fresh ground cinnamon 1 teaspoon fresh ground nutmeg 1/4 teaspoon allspice Pinch fresh clove Pinch fresh ground ginger 1/2 teaspoon vanilla extract

Directions:

Batter mix

Mix all the ingredients until consistent. Put in stainless steel bowl. Cover with plastic wrap and place in refrigerator.

Drink Mix

Grab a coffee mug and fill half way with hot water Stir in batter (2 large teaspoons) and stir until completely disolved Add rum and serve hot. Garnish with fresh ground cinnamon and nutmeg.

HAPPY HOLIDAYS!