Hot Buttered Rum
A warming winter classic of rum and spiced butter batter.
Hot Buttered Rum pairs the caramel notes of aged rum with a rich, spiced butter batter dissolved in hot water. The butter creates a savory, velvety texture that coats the mouth, while cinnamon, nutmeg, and clove amplify the barrel spices of the spirit. Unlike a toddy, which is lean and bright, this is heavy and comforting. It is a colonial American survivor that turns spirits into liquid comfort food.
Ingredients
- • 2 oz aged rum
- • 1 tbsp spiced butter batter (butter, brown sugar, cinnamon, nutmeg, clove)
- • 6 oz hot water
Did you know?
“Hot Buttered Rum is a colonial American hot drink that survived as winter bar fare, built on rum, spice, and a rich butter batter.”
Bartender's Note
Prepare the spiced butter batter in advance for the best flavor integration; adding raw butter directly to rum can turn greasy.
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How to make the Hot Buttered Rum
- 1Add the spiced butter batter to a warmed Irish coffee glass or mug
- 2Pour in the aged rum
- 3Top with hot water and stir until the batter dissolves and the drink looks glossy
- 4Garnish with a cinnamon stick and serve
