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Hot Buttered…Tequila?

Hot Buttered Anejo

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Maybe it’s just me, but “Hot Buttered Rum” doesn’t sound appetizing, even though I know it to be a delicious drink. I have to reason with myself to get past the butter: Many drinks contain a fatty or creamy agent, like cream in a Ramos Gin Fizz and milk in a Brandy Milk Punch. I’ve had olives stuffed with cheese in steakhouse Martinis, and even had a drink with olive oil, so why am I scared of butter?

All of that anxiety and overwrought thinking disappears at the first sip, of course. But I put my brain through the motions each time. 

The other week I was in a bar where the brand ambassador for the tequila brand Avion (as seen on TV) was mixing up drinks for the crowd. One of them was the Hot Buttered Anejo and it took me all of .003 seconds to order one. I guess my love for tequila outweighed my fear of butter. 

Though it’s not crucial to use this brand in the drink, it is important that the tequila is an anejo, aged for a minimum of one year in wood containers (usually former bourbon barrels). The vanilla, caramel, and yes, butter notes from the barrel make their way into the tequila. 

And this drink has now made its way onto my holiday hot drink list. The agave nectar sweetener is a natural pairing with tequila that’s derived from agave, the butter adds not just flavor but also a creamy texture, and the water helps spread it out so the drink lasts longer and warms you up. 

 

Hot-buttered Anejo
Courtesy of Silamith Weir for Tequila Avion

2 fl. oz. Anejo Tequila
1 tablespoon Real Butter
1 fl. oz. Agave Nectar
3 fl. oz. Water
Fresh nutmeg for garnish

Bring water to boil, quickly whisk in butter and agave nectar. To a heat-resistant glass mug, add tequila then pour in butter mix from pot. Grate fresh nutmeg on top. 

 

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