Break out the rum and butter – it’s National Hot Buttered Rum Day!
What better time for an iconic cocktail that warms the heart, body and mind than these frosty months in which we find ourselves? Hot buttered rum has been around since Colonial America, with the importation of molasses and the opening of New England distilleries allowing colonists to distill rum and add it to beverages. Many of these drinks were hot, such as the toddy and various nogs. And then came the hot buttered rum.
As you may have guessed, the main ingredients in hot buttered rum are butter, rum and hot water. Cider can be used in place of hot water for more depth of flavor, and honey and spices such as cinnamon, nutmeg and cloves are often used as well. When making your own version, play around with spices, various types and brands of rum (dark, spiced, etc.), and ciders.
As the author of Rum: The Epic Story of the Drink that Conquered the World, Charles Coulombe, wrote, rum is an "important component of American holiday celebrations.” So, get to celebrating with one of the recipes below! Cheers!
This colonial recipe calls for the use of a slow cooker.
The Duchin Lounge recipe makes use of an electric mixer and yields 4 servings.
Tony Abou-Ganim’s Hot Buttered Rum is made with Mount Gay Extra Old rum.
This variation by Maria Del Mar Sacasa changes things up with a vanilla bean pod.
The Cinnamon Bun Hot Buttered Rum by Sydney Oland uses homemade cinnamon bun batter.