Hot Buttered Rum

By • December 21, 2010 • 0 Comments


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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

Makes 1

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 ounce Boiled Water (prefer spring, high alkaline variety)

for the drink

  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.

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