1 oz. Hard Truth Toasted Coconut Rum
1 oz. Hard Truth White Oak Reserve Rum
¾ c. Boiling water
2 Tbs. Spiced butter*
Whipped cream and nutmeg, to garnish
1 oz. Hard Truth Toasted Coconut Rum
1 oz. Hard Truth White Oak Reserve Rum
¾ c. Boiling water
2 Tbs. Spiced butter*
Whipped cream and nutmeg, to garnish
In a mixer, beat ½ c. room temperature unsalted butter, ½ c. packed dark brown sugar, ¾ tsp. ground cinnamon, ¾ tsp. ground ginger, and ½ tsp. ground nutmeg on medium speed until combined. Store any remaining butter in a sealed container in refrigerator for up to one week.
10 oz. Hard Truth Toasted Coconut Rum, divided
4 oz. Hard Truth Toasted Coconut Rum Cream
16 oz. Blue raspberry lemonade, frozen in ice cube trays
16 oz. Red Gatorade, frozen in ice cube trays
¼ c. Lime juice, freshly squeezed
1 oz. Simple syrup
1 c. Ice
1½ oz. Hard Truth Toasted Coconut Rum
½ oz. Hard Truth Toasted Coconut Rum Cream
3 oz. Finest Call Piña Colada Mix
2 c. Ice
Fresh pineapple wedge, to garnish (optional)
1½ oz. Hard Truth Toasted Coconut Rum
1 oz. Hard Truth Toasted Coconut Rum Cream
2½ oz. Chai tea concentrate
¼ oz. Simple syrup
Whipped cream and nutmeg, to garnish