On Thursday, Dec. 18, you’ll find a trio of spirited events. Tales of the Cocktail puts on its seasonal Tales of the Toddy event at the House of Blues while Emeril’s Restaurant hosts Omagasse, its five-course, off-the-menu dinner series with optional wine pairing. Do festive drinks make you feel like singing? Head to NOLA ChristmasFest for the Karaoke Caroling & Cocktails event. With all this imbibing in mind, we’ve borrowed this Emeril’s Delmonico’s recipe for Pumpkin Hot Buttered Rum. Cheers!
Recipe by Emeril’s Delmonico’s
Yield: 1 serving
Ingredients
- Pat of pumpkin butter (to make, fold pumpkin puree into softened, unsalted butter)
- 1.5 oz. Rougaroux 13 Pennies Praline Rum
- 3/4 oz. simple syrup
- 2 oz. hot water
- Cinnamon stick
Recipe
Pour rum and simple syrup into a brandy snifter. Add pumpkin butter and fill to 2/3 full with hot water. Stir with cinnamon stick.
