Hot Buttered Rum dates back to the mid-1600s when rum distilling became commonplace in Colonial America. In fact, rum was early Colonial America’s chielf export. As rum was plentitful, colonial proto-mixologists began to combine the spirit with various spices in attempt to create warm stiff drinks in order to better endure the harsh New England winters. Thus, drinks like ciders, toddies and nogs were born. Hot Buttered Rum, like other warm cocktails, has become a staple of winter time drinking, and I wouldn’t be surprised if it inspired Harry Potter‘s butterbeer. There are hundreds of different recipes for Hot Buttered Rum, each using different spices and sugars, but three ingredients remain constant: rum, butter and hot water.
Oh, and if you want a recipe for alcoholic butterbeer, why not try this one out.
Hot Buttered Rum
- 1 small slice soft unsalted butter
- 1 teaspoon brown sugar
- 1 dash ground cinnamon
- 1 dash ground nutmeg
- 1 dash allspice
- 1 splash vanilla extract
- 2 ounces Dark Rum
- 6 0unces hot water
Place the butter, sugar, cinnamon, nutmeg, allspice and vanilla extract at the bottom of a mug and muddle. Add the rum and hot water and stir. Garnish with a cinnamon stick.
Tomorrow: We mix a drink with “hunny.”