Hot Buttered Rum

A steaming colonial-era warmer of rum, melted butter, brown sugar, and baking spice, built hot in a mug and finished with grated nutmeg. The drink dates to the 1650s New England rum trade, when families guarded their own recipes and rum was thought to fortify the body; Jerry Thomas codified it as "Hot Spiced Rum" in 1862, and Trader Vic revived it as a tiki staple in the 1940s. Rich, silky, and unmistakably a cold-weather drink.

HotClassicSpirit-ForwardCozyAfter Dinner

Ingredients

  • 2 ozAged Rum
  • 1 tspButter(softened)
  • 0.5 ozBrown Sugar Syrup
  • Cinnamon Stick(stirred in)optional
  • 2 pieceWhole Cloveoptional
  • 1 barspoonAllspice Dramoptional
  • 4 ozHot Water(near-boiling)

Garnish: Grated Nutmeg

Preparation

built · Mug · None

  1. 1.

    add

    Add the softened butter, brown sugar syrup, cloves, and allspice dram to a warmed mug.

  2. 2.

    build

    Pour in the aged rum.

  3. 3.

    top

    Top with near-boiling water, filling the mug.

  4. 4.

    stir

    Stir well with a cinnamon stick until the butter melts and the sugar dissolves into a silky, spiced pour.

  5. 5.

    garnish

    Grate fresh nutmeg over the surface and leave the cinnamon stick in as a stirrer.

Flavor Profile

sweet
34%
spiced
29%
body
26%
temperature
22%
dilution
18%
fruity
15%
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