Butter…mmm…not the most common of classic cocktail ingredients but hot buttered rum is not your ordinary cocktail. A Christmastime favorite in many places, the history of today’s DOTW likely goes back as far as prior to the U.S. Revolutionary War, when New England was awash with rum due to the deeply unfestive Triangle Trade.
Now, I have to admit that, prior to this week, hot buttered rum existed to me only as an occasionally referenced warmer upper on 1970s sitcoms and 1950s rom-coms. The good news is that, I have to say, I’m sold on it. This version is simple and sweet and pretty surefire, though it’s definitely best if you can get it all down while it’s still hot.
One proviso: some ultra-purists may sniff at this recipe since it doesn’t call for you to heat this drink with, get this, a red hot poker removed directly from a fireplace. (I used a microwave.)
Hot Buttered Rum
2 ounces dark rum
2 teaspoons sugar, preferably dark brown or raw
5-7 ounces boiling water
1 pat of butter (unsalted or salted)
Ground cinnamon, nutmeg, allspice and/or cloves to taste
Put butter, sugar, and a dash or two of any or all of the suggested seasonings in mug, ideally pre-heated. Pour about 1-2 ounces of your boiling water in. Stir until the butter is melted and the sugar and spices have dissolved. Add two ounces of room temperature dark rum and top of with your remaining not-quite boiling but still extremely hot water.
Stir again and sip gingerly. It should be about the perfect temperature but better safe than sorry. Try not to spill any on your Snuggie.
A couple of quick notes. Most recipes call for unsalted butter, but I was too lazy, cheap and hateful of waste to run to the store for a product I would never use for any other purpose. Salted butter worked fine, though I would stay away from any other obvious substitutions. (“Hot margarined rum”?) Also, most recipes say to add the butter last, but I found it melted easier my way and I still got a nice buttery coating on top.
As usual, there are an enormous number of ways to make hot buttered rum. A lot of recipes substitute super-hot apple cider for water, which I’m sure is pretty tasty but adds a lot of calories. Some versions throw ice cream into the mix, which just kind of blows my mind. Seriously, though, if you use a nice dark rum and dark brown sugar or raw sugar — both of which include molasses, the stuff they make rum out of — this drink should be plenty sweet.
Speaking of dark rum, you may find that with all the light, amber, and spiced varieties available, regular dark rum might be a bit harder to find in your price range than you’d think. BevMo here in California’s OC offered only two varieties of true dark rum. Myer’s Rum which was about $19.00 for a fifth and Whaler’s Original Rum, which was about half that price and turned out to be perfect for getting all hot and buttered.