Rum's Confection

Menu Part: 
Beverage
Cuisine Type: 
American
Serves: 
1

This sweet and seasonal rum toddy from New Orleans bartender Lucinda Weed incorporates the flavors of pumpkin pie with a house-made pumpkin butter. The recipe is included, but a store-bought apple butter substitute would work as well.

Ingredients

1 1/2 oz. Blackbeard Rum
1/4 oz. Angostura Bitters
1/4 oz. Agave Nectar
1/4 oz. Pumpkin Butter*
1 dash Allspice dram
2 oz. lemon ginger tea    

*Pumpkin Butter
3 pie pumpkins (5 1/2-6 cups puree)
1 1/4 cup Steens cane syrup
1 1/4 cup cane sugar
1/4 cup apple cider vinegar
1 tsp ground nutmeg
1 tsp ground cinnamon
1 tsp ground ginger
1/2 tsp Allspice

Steps

  1. Combine first 5 ingredients in a shaker tin and place in a hot water bath to gently heat.
  2. Top with hot tea. Serves one.

 

*Pumpkin Butter

  1. Half and gut the pie pumpkins. Roast at 375°F in a pan with enough water to cover the bottom for 1 hour or until very tender.
  2. Discard the skin and puree the pumpkin until very, very smooth.
  3. Combine all ingredients in a pot, heat and stir.  Yields 3 pints.

 

 

Source: bartender Lucinda Weed of Sylvain and Iris, Tales of the Toddy 2011

Additional Tips

Additional Tips

Commercially-available apple butter can be substituted for the pumpkin butter.

More From FoodService Director

Managing Your Business
performance review anxiety

For all the most obvious reasons, managers and staff don’t always agree. But both sides can get behind retiring annual performance reviews, according to a January survey from software company Adobe, which quit the practice in 2012. There, 64% of surveyed workers and 62% of supervisors consider yearly evaluations outdated.

“My philosophy is if I have to wait a year to tell you where you stand, it’s a little too late,” says Al Ferrone, senior director of dining services at the University of California at Los Angeles. Ferrone and other operators are reforming the meetings to add real...

Ideas and Innovation
bowling ball pins

We patterned our chef culinary competition after the one pioneered by the University of Massachusetts. This year, 11 teams of college chefs registered. Each team gets the same market basket and has two hours to prepare three dishes. The starting times have to be staggered and nobody wants the 6 a.m. slot, so instead of randomly assigning times, this year we took the teams bowling and used their scores to determine starting times. The two teams with the highest combined bowling score got to pick their time slot first. Going bowling built camaraderie and team spirit before the teams even got...

Ideas and Innovation
woman sick phone bed

Our employees have paid time off, but if they don’t call in at least one hour before their scheduled shift, their PTO will be docked for the day. We also assign points for unapproved absences. Everyone starts with a freebie, and when they get to 4, then we start the disciplinary action process. When a staff member gets to 10 points, that is grounds for termination.

Ideas and Innovation
app mobile

The capacity of our dining room is 135 guests, and most evenings we serve closer to 160. At times, this led to some residents waiting for a table, especially at peak hours. Our new table management software allows diners to request specific meal times via a mobile app and allows us to space out our service, greatly reducing the wait times and allowing dining staff to prepare each table in advance of their arrival.

FSD Resources