Recipe of the week: Hot buttered Guinness

“Hot buttered rum can be a great drink,” said Gary Regan in the San Francisco Chronicle. But don’t let your winter nights be all about rum. Butter, spices, and sugar also work with other types of booze, from syrupy Fernet to Guinness—yes, Guinness. The hot buttered Guinness below takes its cue from a “Dickensian potion” called the Dog’s Nose, which uses gin instead of rum, along with warmed stout and a little brown sugar. Mixed spice is a British blend that’s generally used for baking. It’s available in specialty stores, but a do-it-yourself version has been included below.

Hot buttered Guinness

1 oz Appleton Estate Extra rum

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1 oz simple syrup

2 dashes Fee Bros. whiskey-barrel-aged bitters

1 pinch mixed spice

4 oz Guinness stout

grated nutmeg

1 tsp butter

Combine all ingredients, except nutmeg and butter, in saucepan, and gently heat. Pour into an Irish coffee glass. Top with grated nutmeg, add butter, and stir well. (Adapted from a recipe by Julian de Feral of Lutyens restaurant in London.)

For mixed spice (¼ cup):

Combine 1 tbsp each ground allspice, ground cinnamon, ground nutmeg; 2 tsp ground mace; and 1 tsp each ground cloves, ground coriander, and ground ginger. (Store in a jar.) (Source: BBC.com)