Hot buttered rum
Hot buttered rum: Dark rum, Unsalted butter, Sweetener — honey or 1-2 tsp brown sugar, Freshly grated nutmeg and Boiling water.
The Spec
- 60 ml Aged/dark rum
- 1 knob Unsalted butter
- 2 bar spoons honey, or ~1-2 tsp brown sugar Sweetener — honey or 1-2 tsp brown sugar
- 2 pinches Freshly grated nutmeg
- top up Boiling water
Method
Pre-heat a toddy glass or heatproof mug with boiling water, then empty. Add the sweetener (honey or brown sugar), rum, butter and nutmeg. Stir until the sweetener and butter are dissolved, then top up with boiling water and stir again until the surface is slightly foamy. Difford's suggests substituting heated dry cider for the water for a richer version.
Served in a heatproof toddy glass or mug. Garnish: freshly grated nutmeg on top (cinnamon stick optional).
Spec held as sourced — Difford's Guide. The house never guesses a drink.
What to pour
Bottles in the cellar for each line of the Hot buttered rum spec:
- Dark rum — Appleton Estate Signature, Diplomatico Reserva, El Dorado 12, and 5 more