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In the most basic explanation, Dave Arnold’s Cold Buttered Rum is a hot buttered rum served cold. But when incorporating a fat to a cold drink the results are consistent. The fat hardens and you have a clumpy mess of butter in your glass. The traditional Pear Diver has always had this issue, even when the best possible version is made.
When Dave Arnold released Liquid Intelligence in 2014 it introduced to the masses a host of techniques that would change how people made cocktails. Acid adjusting, clarification, fat washing and adding salt to your cocktails are some of the prominent ones but the humble “Cold Buttered Rum” was not also was an interesting update to the hot version, but proved how you could make a modern-day Gardenia Mix to solve the problem of the Pearl Diver.
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_Recipes at the bottom of this description_
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📃 *Episode Chapters* 📃
00:00 Introduction
00:15 Zbiotics!
01:28 Butter Syrup
03:07 How to Make Butter Syrup
05:12 Making the Cold Buttered Rum
06:03 Cold Buttered Rum Recipe Card
06:14 Drinking the Cold Buttered Rum
📖 *Recipe(s)* 📖
*Cold Buttered Rum*
½ oz lime juice (15 ml)
Fat 1 oz of butter syrup (30 ml)
2 oz spiced rum (60 ml)
*Butter Syrup*
200 grams water
10 allspice berries, crushed
3 grams 210s*
150 grams melted butter
200 grams sugar
You can replace 210s with a mixture of Gum Arabic and Xanthan gum in a 9:1 ratio
#Cocktails #Rum #Butter