Hot Buttered Spice Rum
Cocktail History
Hot buttered rum is a mixed drink containing rum, butter, hot water or cider, a sweetener, and various spices (usually cinnamon, nutmeg, and cloves). In the famous cocktail book, In How to Mix Drinks: Or, The Bon-vivant’s Companion, famous bartended Jerry Thomas provides two variations of the rum cocktail, one being a Hot Rum and the other called a Hot Spiced Rum. In the 1940s the drink gained popularity becoming a tiki drink and was served in a ceramic skull, taking on the new name of Coffee Grog.
Ingredients
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- 1.5 oz Dark Rum
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- 2 heaping spoons of Batter Mix
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- 1 lb. brown sugar
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- 1/2 lbs. salted butter (softened)
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- 2 teaspoons ground cinnamon
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- 2 teaspoons ground nutmeg
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- 1/2 teaspoon ground allspice
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- Pinch of ground clove
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- 1 teaspoon vanilla extract
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- 2 heaping spoons of Batter Mix
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- Hot Water
Cocktail Preparation
Fill coffee mug 3/4 full with hot water. Stir in batter until dissolved. Add rum and serve with a stir stick.
Batter: In a mixing bowl blend all ingredients together with a hand mixer. Store at room temperature. For a buttered pumpkin batter, simply add pumpkin pie puree to taste (about 1 small can) to batter mix and blend thoroughly.
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