Hot Buttered Rum
Cocktail is a stimulating liquor, composed of spirits of any kind, sugar, water and bitters. It is vulgarly called a bittered sling and is supposed to be an excellent electioneering potion, in as much as it renders the heart stout and bold, at the same time that it fuddles the head... --The Balance and Colombian Repository, 1806 Hot Buttered Rum dates as far back as George Washington’s time, when the drink was a handy and persuasive political tool to warm hearts and open minds to the “message” at hand. That said, dearly it is great for larger parties and holiday celebrations since the batter stores well and can be made in quantity ahead of time. Personally, I prefer its effect on gatherings of much smaller scale. Use this recipe for any gathering filled with holiday cheer; it’s been known to make the toes tingle and the heart merry. This interpretation features Mount Gay Extra Old rum-a perfect match for the drink’s rich buttery batter. In truth, any of the great aged rums on the market would also serve. Just be sure to look for one that is complex, with lots of character. For a change, try using one of the spiced rums. This has always been one of my holiday favorites—a delightful way to warm the bones when the weather turns frosty. Be sure to make a little extra batter—it will package nicely in an airtight container, and it makes a great holiday gift, along with a special bottle of rum of course!
Total Timea day or more
Make Ahead RecipeYes
Dietary Considerationegg-free, gluten-free, halal, kosher, peanut free, soy free, vegetarian
Type of Dishalcoholic beverage, beverage, cocktails
- 1 lb (454 gm) light brown sugar
- ½ lb (227 gm) unsalted butter (softened)
- 2 teaspoons (10 ml) ground cinnamon
- 2 teaspoons (10 ml) ground nutmeg
- ½ teaspoon (2.5 ml) ground allspice
- 2 teaspoons (10 ml) pure vanilla extract
- 1½ oz (45 ml) Mount Gay Extra Old rum
- Boiling water
In a mixing bowl, beat together softened butter, brown sugar, vanilla, and spices until well combined. Refrigerate in an airtight reusable container—it is best to make the batter at least 48 hours in advance of using, so the spices have an opportunity to mingle (it will store for up to a month). Be sure to remove the batter from the refrigerator at least 6 hours prior to serving, to allow it to soften.
In a preheated coffee mug, combine 2 heaping tablespoons of batter with the rum. Top with 6 oz (180 ml) of boiling water and stir well to mix. Serve with a spoon.
2010 Tony Abou-Ganim