Holiday Recipe: Hot-Buttered Painkiller
From Cory Starr of Tiki Tatsu-Ya
By Darcie Duttweiler
Leading the Tiki Tatsu-Ya beverage program is Cory Starr. While the Tatsu-Ya group is well known for their inventive cocktails, their new tiki bar takes things to a whole other level. Starr learned about tiki concoctions while working at The Four Seasons Resort Hualalai for five years before moving to Chicago to bartend at the award-winning Three Dots and a Dash. In Austin since 2019, Starr has passionately worked on crafting some of the most creative tropical cocktails in Austin alongside Tatsu-Ya beverage director Michael Phillips and Tatsu-Ya sake sommelier Bryan Masamitsu Parsons. His Hot-Buttered Painkiller is a Yuletide twist on a tiki classic.
• 1 1/2 oz Caribbean Rum Blend (Starr suggests a blend of rums from Jamaica, Guyana, and Barbados)
• 1 heaping tablespoon Butter Batter (Recipe below)
• 4 oz Hot Coconut Chai Tea from Zhi Tea
• 2 oz Painkiller Whipped Cream to garnish (Recipe below)
• Fresh grated nutmeg
Add rum and Butter Batter to your favorite festive coffee mug.
Pour piping hot tea over batter and rum, stir to combine.
Top with Painkiller Whipped Cream. Grate fresh nutmeg over top and enjoy!
• 8 oz highest quality unsalted butter
• 6 oz Steen’s Louisiana Cane Sugar
• 1/2 teaspoon cayenne pepper
• 1/2 teaspoon allspice
• 1/2 teaspoon ginger powder
• 1/2 teaspoon cinnamon powder
• 1/4 teaspoon vanilla extract
• 1 teaspoon shiro miso
Combine all ingredients. Can be made ahead of the season in larger batches and kept in the freezer for up to three months.
Painkiller Whipped Cream
• 8 oz of Thai coconut milk
• 1 oz dark rum
• 2 oz fresh tangerine juice
• 4 oz fresh pineapple juice
• 6 oz granulated sugar
Combine all ingredients. Chill very well. Use a stand mixer for 3-5 minutes to whip into stiff peaks, or alternatively use an ISI whipped cream charger.