It's January 17th, which means...it's National Hot Buttered Rum Day! While we often associate this spiced beverage with the holiday season, it's the perfect drink to keep you warm all throughout the winter months. Over the past few years, we've had our fair share of varieties of this drink and they've all been delicious. Interested in sipping one in celebration of the holiday? Here are a few recipes worth exploring!
Volcano House Hot Buttered Rum
This recipe was the first Hot Buttered Rum we tried as it was one of the drinks on the Grog Log that we completed at the Tonga Hut. Unlike many other versions of this drink, this one contains tea - perfect for anyone looking for a little caffeine boost! This recipe originated from Bob Ida, the Head Bartender at the Volcano House Hotel in Hawaii National Park circa 1950. It was published by Jeff Berry & Annene Kaye in Beachbum Berry's Grog Log.
3/4 oz. fresh lemon juice
1/4 oz. Maraschino liqueur (we consider this ingredient optional)
3/4 oz. sugar
1 1/2 oz. Myers's Rum
Twist of lemon peel
Combine the lemon juice, Maraschino liqueur, sugar, and Myers's Rum in a mug. Fill the rest of the mug either with hot tea or with hot water and a tea bag (we think black tea works best). Stir well and finish off the drink by adding 3 or 4 cloves (be careful not to swallow them while drinking!), a twist of lemon peel, and a pat of butter. If you've got one on hand and you'd like to include it, garnish with a cinnamon "swizzle stick."
Hot Buttered Rum Cocktail
This holiday season, in the interest of exploring something new, we Googled "Hot Buttered Rum" and stumbled across this recipe by Emeril Lagasse published on FoodNetwork.com. It's quite different from the Volcano House Hot Buttered Rum, described above, but it is very savory and tasty in its own way! This recipe is probably what most people expect when they order a Hot Buttered Rum during the winter months. We did find that the amount of rum suggested may be a bit much for most people so we recommend using a little less than suggested (you can always add more if needed). Since the published recipe is for 10-12 people, we've divided it to serve two.
1/4 stick of butter, softened
1/2 cup light brown sugar
1/4 tsp ground cinnamon
1/8 tsp grated nutmeg
Pinch ground cloves
4-6 oz. of dark rum
Whipped cream (optional - not in the original recipe)
Mix together the butter, sugar, cinnamon, nutmeg, cloves, and salt in a bowl. Divide the mixture into two mugs and top each one with 2 ounces of rum (note: the original recipe calls for 3 ounces, which we found to be too strong but, if you're feeling adventurous, go for it!). Fill the rest of the mug with boiling water and stir well. If you'd like, top this savory treat off with a touch of whipped cream sprinkled with cinnamon. Serves two.
Pub and Prow Hot Buttered Rum
Lately, we've been making our way through our tiki cocktail books and we came across the Pub and Prow Hot Buttered Rum in Jeff Berry's Beachbum Berry Remixed: A Gallery of Tiki Drinks (an excellent buy if you'd don't already own it). This recipe originated at the Pub and Prow restaurant in Chicago around 1952. While super simple, this take on Hot Buttered Rum is another delicious example of how this drink can be made!
(double the recipe to fill a large mug, as pictured above)
1 oz creme de cacao
1 oz dark Jamaican rum
4 oz. (1/2 cup) hot water
Pat of butter
Combine all ingredients in a mug and serve while still hot.
No matter which of these recipes you make, you're in for a warm, tasty treat! Which of these variations is your favorite? Are there other Hot Buttered Rum recipes we should explore? Let us know in the Comments section below!
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