Hot Buttered Rum is a warm, soothing cocktail that hits the spot when a chill is in the air. Adding butter to a cocktail may seem a little out of the ordinary, but the pat of butter imparts a richness to the Hot Buttered Rum that would otherwise be missing. While many recipes call for a simple pat of butter to be added to the cocktail, this version instead calls for butter batter, which tends to make it creamier and avoids the oil slick that generally forms on top.
While the Hot Buttered Rum dates back to colonial times, it was Kenneth Roberts’ 1937 best-seller, “Northwest Passage,” that reignited the passion for Hot Buttered Rum. The passion warmed the hearts and hands of many a drinker on frosty nights and continues unabated to this date.
- 2 oz Gold rum
- 1 tbsp Hot buttered rum batter
- Boiling water
- Garnish: Cinnamon stick
- Garnish: Freshly grated nutmeg
Add the rum and batter to a mug.
Fill with boiling water and stir.