The comforting cocktail called hot buttered rum, as we all know, is a hot and spice-warming beverage that becomes very popular once the temperatures drop. It is made by blending a buttered rum batter with dark rum. Currently, there are many different versions, and plenty of different ways to make this particular drink. Traditionally, hot buttered rum is pretty much just as it sounds. It’s a mixed drink containing rum, butter, hot water or cider, a sweetener of some sort, and various spices (usually cinnamon, nutmeg and cloves). I have seen ice cream used along with the butter (whoa), which is done up at Deer Valley’s Snow Park Lodge and is so decadent and delicious, but one place in town that does it simply and perfectly, is The Tavern at Sky Lodge. The spices are all mixed in with the butter with agave nectar acting as the sweetener. Simply plop the butter into the rum, pour the hot water and stir to melt all of the goodness together. Mm, mm, delicious, playful and sophisticated.
Ingredients
- 1 pound butter
- 1 cup brown sugar
- 1/2 cup agave nectar
- 1 teaspoon clove
- 1 teaspoon allspice
- 2 teaspoons cinnamon
- 1.5 ounces Appleton's Rum
- 1.5 ounces hot water
Instructions
- Bring butter to room temperature.
- Add the sugar, agave and spices.
- Mix until combined.
- Chill and scoop into small balls.
- Pour rum into rocks glass.
- Add the hot water (make sure it's very hot so the butter melts).
- Place the butter in the hot rum mixture and stir with a cinnamon stick.
