Hot Buttered Rum
Hot Buttered Rum: The Colonial American Winter Classic
In the United States, hot buttered rum dates back to colonial days. During that time many families had their own recipes, and early Americans believed rum to be nutritious and a strengthener of the body Wikipedia.
By the 1650s, distilleries operated in New England, where imported molasses from the Caribbean fueled a booming trade. As rum became plentiful, colonists began adding it to the hot drinks they already loved, such as punches and toddies. The addition of butter—a precious, calorie-dense resource through winter—transformed these into filling, fortifying recipes Mycocktailrecipes.
In How to Mix Drinks: Or, The Bon-vivant's Companion, mid-19th-century bartender Jerry Thomas provides two recipes (No. 207 and 208, p. 80) for hot rum drinks. The first is called Hot Spiced Rum. The recipe calls for sugar, Jamaica rum, cloves, allspice, butter, and hot water Wikipedia.
Hot Buttered Rum saw new interest in the 1940s as a Tiki drink when it was typically served in a ceramic skull mug. Trader Vic provided a recipe for "hot buttered rum batter" in his Bartender's Guide which called for 1 lb. of brown sugar, 1/4 lb. of butter, salt and other spices (nutmeg, cinnamon, and cloves) Wikipedia.
RECIPE:
2 oz dark rum
1 tbsp butter
1 tbsp brown sugar
Pinch cinnamon
Pinch nutmeg
Pinch ground cloves
6 oz hot water
Method:
Add butter, sugar, and spices to mug
Pour in rum
Add hot water
Stir until butter melts
Garnish with cinnamon stick