Brown sugar, soft butter, cinnamon, nutmeg and clove melt into hot water and rum until the mug smells like a bakery. It is rich, silky and slow to drink, ideal for a cold evening.
2 oz
gold rume.g. Bacardi · Havana Club · Mount Gay · Appleton Estate · Brugal
1 tbsp
spiced butter batter butter beaten with brown sugar and spices, see tips
4 oz
water
Garnish: Grated nutmeg and a cinnamon stick · Ice: Served up, no ice
Hot Buttered Rum
Warm, rich and buttery, with brown sugar, warm spices and a mellow rum core. Silky, sweet and gently strong.
Hot buttered rum is one of the old colonial American drinks, part of a family of hot rum mixtures that were common in New England in the 18th century, when rum was distilled there from Caribbean molasses. By the early 20th century it had largely fallen out of fashion.
Its revival in the United States is usually credited to the writer Kenneth Roberts, whose bestselling 1937 novel Northwest Passage featured the drink. Not everyone welcomed the comeback: the cocktail author David Embury was openly scornful of it in The Fine Art of Mixing Drinks. It has nonetheless remained a winter favorite, especially around the holidays.
Yes. The spiced butter batter keeps in the fridge for about two weeks and in the freezer much longer.
A gold or dark rum with some molasses character works best.
A little fat will rise to the surface, which is normal; stir before each sip.
The perfect sound
Buttery warmth by the fireplace.
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