La Hacienda Recipe

Butter-wash rum (advance, 1–2 hours or overnight)

In a jar combine 120 ml (about 4 fl oz) of the aged rum with 2 tbs unsalted butter melted warm. Stir and let rest at room temperature for 1 hour, then chill until the fat solidifies (30–60 minutes). Strain through a coffee filter or fine mesh to remove the butter solids. Reserve the butter-washed rum. Measure out 30 ml for the cocktail. (If short on time, make 30 ml by mixing 2 tbs melted butter into 30 ml rum and quickly straining, though flavor mellows with time.)

Make sweet corn syrup (advance or 15 minutes)

Heat 50 ml water with 50 g fresh or frozen sweet corn kernels until simmering, crush lightly and steep 10 minutes. Strain, pressing solids to extract liquid. Combine corn-infused liquid with equal weight sugar to form a 1:1 syrup (or use 20 ml of a prepared corn syrup). Chill before using. Use 20 ml for the recipe.

Warm the serving mug: Preheat a heatproof mug or small teapot by rinsing with near-boiling water, then discard the rinse.

Combine ingredients: In a small heatproof mixing vessel or shaker, add the following measured ingredients: 30 ml butter-washed rum, 30 ml aged rum, 15 ml Averna, 15 ml rum cream, 10 ml sea salt mezcal, 10 ml blended aperitif, 20 ml sweet corn syrup, 15 ml pineapple syrup, 10 ml simple syrup (if additional sweetness desired), 15 ml fresh lime juice, 30 ml fresh pineapple juice, and 10 ml creme de pêche. Stir gently to combine.

Heat gently: Pour the combined mixture into a small saucepan and warm over low heat until just steaming (do not boil) — about 2–3 minutes. Alternatively, combine in a preheated teapot and pour 120 ml near-boiling water into the spirit mix to bring it hot and slightly diluted. Stir to integrate.

Taste and adjust: Taste carefully (it will be hot). If it needs more acidity, add up to 5 ml extra lime. If it needs more body or creaminess, a further 5–10 ml rum cream can be added. Adjust sweetness with small increments of simple syrup.

Prepare garnish and rim: If using a smoked sea-salt rim, wet the mug edge with lime and dip in smoked sea salt. Thread a small tuft of buttered popcorn on a skewer for garnish (use popcorn made with the same butter used in the wash for cohesion).

Serve hot: Pour the hot cocktail into the warmed mug. Sprinkle a light pinch (about 1/8 tsp) of fine sea salt over the surface to echo the mezcal's salinity.

Apply sugar cane mist and garnish: Using a small mister filled with cane syrup (diluted to sprayable viscosity) or a teaspoon, mist or lightly drizzle about 2 tsp sugar cane mist over the hot drink so it glistens and smells cane-sweet. Float the popcorn skewer or rest it on the mug. Optionally, express a small piece of grilled pineapple or lime peel over the surface for aroma.

Serve immediately while hot. Provide a spoon for scooping any floating popcorn and to stir occasionally.