When somebody thinks of holiday alcoholic drinks, one may immediately think of eggnog, chocolate martinis, or gummy bear martinis. The hot toddy is also a popular option. However, one cocktail that often gets lost in the shuffle is the hot buttered rum. Since it is a warm drink, it is especially popular in the fall and winter.
The tradition goes back centuries, and traces back to the 1650s, when Jamaica began importing molasses to colonial America. The drink certainly has a cult following, enough for the United States to celebrate a National Hot Buttered Rum day, every January 17, which is fitting because this is peak season for the drink.
- 2 ounces of rum
- 5 ounces of hot water
- 1 splash of vanilla extract
- 1 teaspoon of brown sugar
- 1 dash of ground cinnamon
- 1 dash of ground nutmeg
- 1 small slice of butter
- 1 dash ground of allspice
- Place the butter, sugar, and spices into a the glass or mug of your choice.
- Mix or muddle the drink.
- Pour in the rum, then pour in the hot water.
- Mug or Irish coffee glass
It is important to ensure that the water is hot, but not boiling to make the ideal Hot Buttered Rum. Of course, everyone should adjust the spices to their specific taste, as the drink may offer too many spices for someone. Also, feel free to add more of spices that you actually do like. There are whiskey lovers that choose to replace rum with whiskey, as well. Believe it or not, real enthusiasts sometimes even choose to make a hot buttered rum batch and refrigerate it, which is perfect to prepare for a special occasion or party. One tradition in terms of making the drink is to use a red hot poker, as it supposedly makes the drink taste better.