Pécharmant – The Best Alternative to Bordeaux Wine

Here’s a delicious twist on the classic winter drink, hot buttered rum, transformed into a cookie! These hot brown buttered rum cookies bring the cozy flavors of the cocktail into a delightful treat. The cookie dough starts with nutty brown butter, which wonderfully complements the caramel notes of dark rum. Rich spices and a splash of vanilla extract make this a must-try recipe for the upcoming chilly season.

Frosting:
The cookies are crowned with a swirl of stabilized whipped cream—thanks to a touch of powdered gelatin—and finished with freshly grated nutmeg, mimicking the signature touch of the cocktail.

Rum Choice:
Using dark rum is essential here. While rum extract is common, it doesn’t compare to the deep flavor added by dark rum in both the cookie and the frosting. You’ll have plenty of rum left over to enjoy in holiday favorites like coquito and eggnog.

Preparation Tips:
It’s crucial to let the brown butter cool for about 10 minutes before incorporating sugar; otherwise, it can adversely affect the texture. Patience is also key during the refrigeration stage—allow the dough to chill for at least four hours, or even overnight for best results.

Storage Instructions:
These cookies can be made up to three days in advance. Once baked, store them in a single layer in an airtight container in the fridge.

Recipe for Hot Brown Buttered Rum Cookies

Yields: 12 servings
Prep Time: 10 minutes
Total Time: 5 hours 20 minutes

Ingredients

For the Dough

• 3/4 cup (1 1/2 sticks) unsalted butter
• 1/4 cup dark rum
• 1 tsp pure vanilla extract
• 1 1/4 cups (266 g) packed light brown sugar
• 1 large egg
• 2 cups (240 g) all-purpose flour
• 1 1/2 tsp ground cinnamon
• 3/4 tsp baking soda
• 3/4 tsp kosher salt
• 1/4 tsp grated fresh nutmeg

For the Frosting and Assembly

• 1 1/2 tbsp dark rum
• 1 1/2 tsp unflavored powdered gelatin
• 1 1/2 cups heavy cream, cold
• 2/3 cup (75 g) confectioners’ sugar
• 1/4 tsp kosher salt
• Grated fresh nutmeg and/or ground cinnamon, for dusting

Directions

For the Dough

1. In a medium saucepan over medium heat, melt butter while stirring occasionally, until it turns golden brown with a nutty aroma (about 5-7 minutes). Remove from heat, then whisk in rum and vanilla. Allow to cool for at least 10 minutes.
2. Whisk in brown sugar (the mixture will be grainy). Add the egg and whisk until slightly thickened, about 1 minute.
3. In a bowl, whisk together flour, cinnamon, baking soda, salt, and nutmeg. Gradually stir the dry ingredients into the butter mixture until just combined.
4. Transfer the dough to a large bowl, cover with plastic wrap, and refrigerate for at least 4 hours or overnight.
5. Preheat the oven to 350°F and position racks in the upper and lower thirds. Scoop dough in large tablespoons onto two parchment-lined baking sheets, spacing them 2 inches apart.
6. Bake cookies, rotating sheets halfway through, until lightly golden (10-12 minutes). Let cool slightly, then transfer to a wire rack to cool completely.

For the Frosting and Assembly

1. In a small microwave-safe bowl, mix the rum with 1 1/2 tablespoons of cold water and sprinkle the gelatin over it. Let sit for about 5 minutes until it solidifies.
2. In a cold medium bowl, whip cream, confectioners’ sugar, and salt until it thickens to just shy of stiff peaks, about 3 minutes.
3. Microwave the gelatin until melted (about 10 seconds) and slowly drizzle it into the cream mixture while mixing on low. Increase speed to medium-high until stiff peaks form (1-2 minutes).
4. Use a piping bag to swirl frosting on cookies and dust with nutmeg before serving.

These cookies are perfect for sharing during chilly evenings or holiday gatherings, blending the spirit of a beloved cocktail into each delicious bite!

Skrewball Whiskey has officially launched Skrewball Peanut Butter & Strawberry Jelly Flavored Whiskey, marking its first flavor innovation since it established the peanut butter whiskey category in 2018. This new offering combines Skrewball’s signature peanut butter taste with the sweetness of strawberry jelly, reminiscent of a classic sandwich.

Starting this September, consumers in the United States can find this unique whiskey available in 100-ml cans and 50-ml bottles, perfect for various social occasions like tailgates and concerts. The co-founders of Skrewball, Steve and Brittany Yeng, emphasized their aim to deliver bold flavors in convenient packaging, urging customers to enjoy the memorable pairing with friends.

Richard Black, Managing Director of North American Distillers, highlighted that this launch represents Skrewball’s continued exploration of unexpected whiskey flavors. The new release retails at a suggested price of $3.99 for 100-ml cans which contain two servings, and $1.99 for each 50-ml bottle. Both formats feature a 70 proof (35% ABV).

As Skrewball looks to the future, consumers can anticipate additional exciting innovations later in the fall. The brand continues to encourage its followers to "Skrew the Usual" and embrace the unexpected in their beverage choices.

For more details, visit Skrewball Whiskey.

For many Indians, Old Monk is more than just a whiskey; it embodies nostalgia, evoking memories of winter evenings, college days, and cherished conversations. Its iconic status came under scrutiny when the Food Safety and Standards Authority of India (FSSAI) informed the Bombay High Court that Old Monk cannot be labeled as "rum" due to its specific formulation and labeling. The FSSAI argues that the drink is primarily made from neutral spirit with rum flavoring added, disqualifying it from being marketed simply as rum.

This revelation has stirred a wave of disbelief and humor on social media, with many expressing their emotional ties to the brand. Remarks like “Old Monk is not rum! Hum rahe na hum,” reflect the heartache felt by loyal consumers. The drink, enjoyed over years, carries significance for many, tying it to specific moments in their lives.

In its legal stance, FSSAI contends that the nature of Old Monk goes beyond a simple labeling issue. It suggests that the term "7 years old blended" on its packaging is misleading since the product contains a substantial amount of unmatured neutral spirit rather than the aged rum it’s associated with. Under regulations, any age claims for blended spirits should pertain to the youngest component.

The manufacturer, Mohan Rocky Springwater Pvt Ltd, has acknowledged the issues raised and has proposed changes to the label, including clearer indications of "added flavor" and removing the misleading age statement. However, the Bombay High Court has yet to resolve the matter, with the next hearing scheduled for September 11.

As the regulatory debate continues, many Old Monk fans are left to ponder the identity of the beloved drink they’ve known for decades. The question lingers: can a drink that has defined social experiences genuinely remain "rum" in the eyes of its loyal patrons?

A controversy has arisen around Old Monk, a well-known Indian rum, after the Food Safety and Standards Authority of India (FSSAI) informed the Bombay High Court that it cannot be marketed as “rum” due to not adhering to the regulatory definition. Instead, the FSSAI suggests it be relabeled as a “rum-flavoured spirit.” This dispute has ignited a broader discussion regarding the beverages consumed by Indians for decades.

The FSSAI’s argument isn’t simply a matter of terminology; it states that Old Monk utilizes neutral spirit mixed with artificial flavoring and coloring—elements that disqualify it from being classified as true rum. According to their claims, if Old Monk derives its character from rum flavoring added to a neutral alcohol base, it fails to qualify as rum under existing laws.

The Bombay High Court is expected to revisit this issue on September 11.

This situation reveals the complexities surrounding India’s large Indian-made foreign liquor (IMFL) market. Typically, whisky around the world is produced from fermented grains and rum from sugarcane. However, many Indian spirits capitalize on extra neutral alcohol (ENA) or grain neutral spirit (GNS) as their primary base, predominantly sourced from molasses—a sugar production by-product. These neutral spirits are then flavored and colored to simulate different types of liquors.

The reliance on neutral spirits stems from historical and economic factors. India’s alcohol industry emerged focusing on molasses rather than food grains, which helped create a practical foundation for mass-market drinks. In contrast, premium brands such as single malts often employ traditional production methods.

This dispute transcends mere flavor; it raises significant questions about the necessity of consumer awareness regarding the production processes of alcoholic beverages. The FSSAI’s intensified oversight has led several brands to reevaluate their labeling and product descriptions. For consumers, this matter is about more than just semantics; it is about clear communication regarding the contents and crafting of their preferred drinks.

Old Monk’s deep-rooted presence within Indian culture complicates these regulatory discussions. Launched several decades ago, the brand has gained a devoted following without extensive marketing efforts, engendering strong emotional responses among its loyal consumers. The current debate is perceived not just as a technical issue, but a challenge to the nostalgic connections many have with this iconic drink.

Ultimately, this controversy could compel India’s alcohol industry to enhance transparency regarding product ingredients while regulators and producers collaborate to establish how traditional Indian IMFL products should be defined and marketed.

For further reading, see the India Today article.