Name: Hot Buttered Rum Cocktail
Total time: 4 min
Cuisine: Cocktail
Ingredients: 2 barspoon Honey; 1 knob Unsalted butter; 60 ml Aged rum (6-10yr); 2 pinch Freshly grated nutmeg; Top up with Boiling water

Serve in a Toddy glass

Ingredients:
2 barspoon	Honey
1 knob	Unsalted butter
2 oz	Caribbean blended rum aged 6-10 years
2 pinch	Freshly grated nutmeg
Top up with	Boiling water

Read about cocktail measures and measuring

How to make:

Select and pre-heat a Toddy glass.
Prepare garnish of cinnamon stick & lemon slice (studded with cloves).
Place bar spoon loaded with honey in warmed glass.
Add other ingredients.
STIR until honey and butter are dissolved.
Garnish with cinnamon stick & lemon slice (studded with cloves).

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 cocktail is even better when you use heated dry cider instead of boiling water.

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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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John Hinojos

14th February at 05:47

Had forgotten about this cocktail. As it is a cold (for San Diego, CA USA) standards and rainy this was a perfect evening cocktail. Used a Hamilton pot stilled Black Rum. A hefty knob of butter and it was delightful. Perfect to warm you up.