Aspen Times Weekly Libation: Hot Buttered Rum
Homemade pumpkin butter
Cruzan Black Strap Rum
Danielle Becker, manager of Ricard in Snowmass Base Village, has crafted a beer-and-cocktail menu that complements the flavors of the restaurant’s French cuisine — and is on par with it in quality. Her version of hot buttered rum uses pumpkin butter that she makes in-house with real butter, pumpkin puree and spices. Mixed with pumpkin cordial and Cruzan Black Strap Rum, it just tastes like the holidays. Ricard opens the day after Thanksgiving, so keep up your festive spirits with one of these next to the restaurant’s cozy fireplace or outside on its sunny patio.
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