From the bar of Meridian 98 | Sonesta Bee Cave Austin – ALL NEW DESTINATION
1 quart Carmel Vanilla Ice Cream (Dryers Carmel Delight is the best)
1 pound Salted Butter
1 pound Brown Sugar
3 teaspoons Ground Nutmeg
3 teaspoons Ground Cinnamon
Directions: Put ice cream and butter into a bowl that can be used in an electric mixer and let ingredients arrive at a room temperature where contents are soft. Next, add all of your sugar and spices and mix on medium speed until smooth. Put the batter into a freezer-safe container and freeze until needed. This will make roughly 70 drinks.
2 ounces Sugar Island Spiced Rum
1 ounce Sugar Island Coconut Rum (optional)
2 tablespoon Butter Rum Batter
Heavy Whipping Cream, for topping
Ground Nutmeg, for topping
Directions: Place the batter, rum and boiling water into an Irish mug, leaving half an inch of room for your topping. Stir until this is thoroughly mixed. In a Boston shaker, vigorously dry-shake 3 oz of heavy whipping cream to create the topping (this should take roughly 45 seconds). Top off the drink with topping and sprinkle with ground nutmeg.
Categories: Liquid Art