12 Days of Cocktails: Day 8 – HOT.BUTTERED.RUM.

Oh, hi! How does a steaming cup of spicy sugar butter sound to you right about now?

60s Winter couple.jpgHBR

I’ve always loved the idea of hot buttered rum but I haven’t always been crazy about the actual variations I’ve had over the years. Sugar? Butter? Spices? Rum?? Yes, to all of that! But once that combo is all heated up in beverage form, sometimes it just comes off like an overly sweet, oil slick. I’ve probably just had lousy versions that weren’t mixed properly or they weren’t entirely balanced. Most likely they were made by some drunk who had a little too much holiday cheer, themselves. But I’ve since changed my tune. I mean, I still don’t want to drink chunks of sugar butter but, when made properly, this drink CAN be amazing! I’ve also come to realize that I prefer using hot cider instead of hot water. It lends a deeper flavor, it seems like the butter assimilates better and you can use a little less sugar. Aromatic bitters and a little orange zest is also a nice addition that isn’t necessarily traditional. But the most important ingredient here is the RUM! Make sure it’s deep, dark and rich. Gosling’s Black Seal or an aged Jamaican variety like Meyers Dark orĀ Appleton Estate Reserve are excellent choices for this Hot Buttered Delight!

Hot Buttered Rum
1 tsp Dark Brown Sugar
1 tbsp Softened Salted Butter
Ground Spices: Cinnamon, Nutmeg, Allspice, Ginger, Clove (pinch of each)
1 tsp Finely Grated Orange Zest
Hot Apple Cider
2 oz Dark Rum
2 dashes of Aromatic or Orange Bitters

Rinse a mug with boiling water to heat. Muddle the butter, sugar, spices, pinch of salt and orange zest at the bottom of the cup. Pour a bit of the very hot apple cider and stir to combine all the ingredients, melting the butter. Add the rum. Pour the rest of the hot apple cider until well combined. Add the bitters and stir. Garnish with Cinnamon Stick.

If you are making this for a group, you can make a batter out of the first four ingredients and multiplying the recipe by 8 (for instance). Mix well in a blender, stand mixer or by hand, and store in the fridge for up to two weeks or in the freezer for up to a month. When making the individual drink, just add 2 tbsp of batter to each mug and then follow the directions from there.


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