Hot Buttered Rum
Dark rum, brown sugar and butter with hot water. A colonial-era winter warmer.
Served hot · Heatproof glass · Easy · about 4 minutes · about 11% ABV
Ingredients
- 50 ml Dark rum
- 15 ml Rich demerara syrup
- 1 Butter (teaspoon)
- 120 ml Hot water
- Grated nutmeg (garnish)
- Cinnamon stick (garnish)
Method
- Warm the glass
- Pour 50 ml dark rum into the glass
- Pour 15 ml rich demerara syrup into the glass
- Add 1 butter (teaspoon)
- Pour 120 ml hot water into the glass
- Garnish
Tip
Stir until the butter melts. Grated nutmeg on top is essential.
About the Hot Buttered Rum
Hot buttered rum dates from colonial America, where rum was cheap and plentiful. Butter, sugar and spice made it a winter favourite.
The hot drink family. Hot drinks of spirit, sugar, spice and hot water were common in Britain and America by the 1700s, as a remedy against cold and illness. The toddy took its name from a palm-sap drink in India. Mulled wine, hot buttered rum and the Tom and Jerry carried the tradition into Victorian times.
Hot Buttered Rum FAQ
What's in a Hot Buttered Rum?
50 ml dark rum, 15 ml rich demerara syrup, 1 butter (teaspoon), 120 ml hot water, garnished with grated nutmeg and cinnamon stick.
How strong is a Hot Buttered Rum?
About 11% ABV once mixed with ice, which is 1.6 Australian standard drinks per serve. That is about as strong as a glass of wine or lighter.
Should I shake or stir a Hot Buttered Rum?
Neither. Build it in a warm glass and stir until any sugar dissolves.
What glass do you serve a Hot Buttered Rum in?
A heatproof glass, about 250 ml. Warm the glass first. No heatproof glass? Use a coffee mug.
