This one has been a long time coming, you’ve asked for it and now you’re gonna get it! The Barfly’s own Hot Buttered Rum.
Hot Buttered Run has been a holiday staple since colonial times. Rum has been imported into the US from Jamaica (specifically into New England) since about the 1650’s and it was only a matter of time before we not only started putting the delicious stuff into our Nogs, Possits, Punches and Toddies but started distilling it on our own. The addition of butter into alcoholic drinks didn’t start there though, it’s been being done since the days of Henry VIII when we find a physician by the name of Andrew Boorde (1490-1549) recommending buttered Ale as a remedy for a hoarseness. By the mid 1600’s the drink went purely medicinal to recreational and although we’re not too sure where the spirits came into the picture, by the time New Englanders were distilling rum, buttered rum was definitely a thing. And yes, the New Englanders also believed rum to be good for the physical body and gave it as a restorative draught. And yes, they also drank it for pleasure. So whether you’re drinking to your health or to your end I do hope you enjoy our very festive Hot Buttered Rum recipe!
Hot Buttered Rum
Ingredients
- 2 oz Rum
- .5 oz Spiced Syrup (see notes)
- 1 Large Spoon Butter Batch (see notes)
- 4-5 oz Hot Water
Instructions
Spiced Syrup
- 8oz (240ml) Demerara Sugar 4oz (120ml) Hot Water 1oz (30ml) Ginger Syrup 1/8 tsp Ground Clove or 2 Whole Cloves 1 Cinnamon Stick 1 Star Anise 10 Black Peppercorns Blend in a blender until smooth. Strain through nut milk bag or cheesecloth
Butter Batch
- 100g Salted Butter 4 tbsp Brown Sugar .25 tsp Nutmeg .25 tsp Clove
