| 2 barspoon | Honey |
| 1 knob | Unsalted butter |
| 2 fl oz | Caribbean blended rum aged 6-10 years |
| 2 pinch | Freshly grated nutmeg |
| Top up with | Boiling water |
Read about cocktail measures and measuring.
Garnish:
Cinnamon stick & lemon slice (studded with cloves)
How to make:
Place bar spoon loaded with honey in warmed glass. Add other ingredients and STIR until honey and butter are dissolved.
Review:
In his The Fine Art of Mixing Drinks, David Embury says, "The Hot Spiced Rum is bad enough, but the lump of butter is the final insult. It blends with the hot rum just about as satisfactorily as warm olive oil blends with champagne!"
It's rare for us to question Embury but we rather like this slightly oily, warming, spicy toddy. This drink is even better when you use heated dry cider in place of boiling water.
Difford's Guide remains free-to-use thanks to the support of the brands in green above. Values stated for alcohol and calorie content, and number of drinks an ingredient makes should be considered approximate.
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