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Hot Buttered Rum
A warming winter classic of rum and spiced butter batter.
Base spirit
Rum
Style
Hot
Glassware
Irish coffee glass
Technique
Build
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
Servings
- • 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.”
Source:Colonial American history; Imbibe
Bartender's Note
Prepare the spiced butter batter in advance for the best flavor integration; adding raw butter directly to rum can turn greasy.
Missing a bottle? See smart swaps in Learn.
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
