This Month’s Cocktail:
Hot Buttered Rum
About the Hot Buttered Rum
Adding butter to hot drinks dates back to the mid-1500s in England, during the reign of Henry VIII. It was originally recommended mixed with hot ale as treatment for sore throats. An actual recipe for a hot buttered beverage was transcribed by Thomas Dawson in 1594. The use of rum is probably owed to residents of the New England colonies.
Hot Buttered Rum
Ingredients:
- 2 tsp. packed Brown Sugar
- 1 Tbsp. Unsalted Butter, softened
- 1 Splash Pure Vanilla Extract
- 1 Dash Ground Cinnamon
- 1 Dash Ground Nutmeg
- 1 Dash Ground Allspice
- 2 oz. Dark Rum
- 4 oz. Hot Water
- Cinnamon Stick, for garnish
Directions:
- Place the sugar, butter, vanilla extract, and spices into the bottom of an Irish coffee glass or mug and mix well or muddle.
- Pour in the rum and top it with hot water.
- Stir and garnish with a cinnamon stick. Serve and enjoy.