Christmas

Hot ButteredĀ Rum

by:
December 21, 2010
5
1 Ratings
  • Makes 1
Author Notes

My wife's family has been using this recipe in Los Angeles (yeah, go figure) since the 'twenties. Best served in a fluted Lenox cup that has a holly and berries design. I have never had either a family member or guest have just one on Christmas morning! —swshipman

What You'll Need
Ingredients
  • for the drink
  • 1 ounce Dark Rum (preferably a small batch Caribbean)
  • 3 Whole Cloves
  • 1/2 teaspoon Raw Sugar
  • 1 Cinnamon Stick
  • 3/4 Pad of Salted Butter
  • 1 Lemon Zest (inch long, 1/4 inch wide, no pith)
  • 1 1/2 ounces Boiled Water (prefer spring, high alkaline variety)
  • for the drink
Directions
  1. Boil water on the stove
  2. Place the cloves, rum, and sugar in cup and gently mix; after mixing place cinnamon stick in concoction. (If possible, prepare an hour or so ahead of boiling time; but not absolutely necessary).
  3. Smear butter inside the cup, just above the rum.
  4. Pour the boiled water slowly over the butter and allow it to melt. A 'slick' should form at the top of the cup. Cinnamon stick stays in the cup at all times.
  5. Rim the cup with the lemon zest, then drop in the drink.

See what other Food52ers are saying.

0 Reviews