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Ingredients
2
Oz
Rum
1
Tbsp
PX Sherry-Infused Butter
4
Oz
Hot Mulled Cider
1
Pinch
Chinese Five Spice Powder
Instructions
Add the rum and sherry-infused butter to a mug, then slowly top with the hot mulled cider.
Sprinkle the five-spice powder on top.
*PX sherry-infused butter: Stir together one stick (4 ounces) of butter, softened to room temperature, and 1 ounce Pedro Ximenez sherry.
Notes
Recipe from
Liquor.com