Hot Buttered Rum is one of America's oldest hot cocktails and its origins date back to the 18th century. The emergence of this cocktail dates back to the colonial period in America and the rum trade. At that time, rum had become a very common drink in America, especially thanks to the trade with the Caribbean.
During the cold winter months, people mixed rum with hot drinks to make it more drinkable. By adding butter, sugar and spices, a drink that both energized and warmed was prepared. Over time, this mixture became known as Hot Buttered Rum.
“Some warmth comes not from fire but from a shared cup”
This drink became a winter staple, especially in the northern regions of America. The aroma of cinnamon, nutmeg and butter combined with the warm character of the rum to create a very rich and intense taste.
In the 19th century, Hot Buttered Rum was a popular winter drink served in many bars and taverns. People preferred to warm up and socialize by drinking this drink in cold weather.
Today, Hot Buttered Rum is still a classic winter cocktail. It continues to live on in cocktail culture as a nostalgic and warm drink served especially at Christmas and winter festivals.
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Ingredients
Unit System
50 mlDark Rum
1 teaspoonof butter
1 teaspoonbrown sugar
120 mlhot water
Apinch of cinnamon powder
Apinch of nutmeg powder or regular walnuts
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Method
1
In a heatproof mug, add the butter and brown sugar.
2
Add hot water, stir and let the butter melt.
3
Add dark rum.
4
Add cinnamon and nutmeg.
5
Stir gently and serve hot.
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Bartender Tips
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Use real butter - butter gives the cocktail a rich and velvety texture.
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Spice balance - Cinnamon and nutmeg give the cocktail a winter flavor, be careful not to overuse them.
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Don't use too hot water - Using hot water instead of boiling water helps to preserve the flavor of the rum.
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