Hot Buttered Rum

Hot Buttered Rum (Jerry Thomas, 1862)

Ingredients

• 2 oz Jamaican rum (60 ml)
• 1 tsp Demerara sugar (5 ml)
• ½ tsp ground allspice (2.5 ml)
• ½ tsp ground cloves (2.5 ml)
• 1 tbsp butter (14 g)
• 3–4 oz hot water (90–120 ml)
• Fresh nutmeg

Method

Add rum, sugar, spices, and hot water to a heat-safe mug. Add butter and stir until melted. Grate nutmeg on top. Traditionally heated with a red-hot poker.

Hot Buttered Rum Batter (1937)

Batter

• 1 cup softened butter (225 g)
• 2 cups brown sugar (400 g)
• 1 tsp cinnamon (5 ml)
• ½ tsp nutmeg (2.5 ml)

Mix until smooth. Store chilled.

To Serve

• 1 tsp batter (5 ml)
• 2 oz rum (60 ml)
• 3–4 oz hot water (90–120 ml)

Stir gently and serve hot.