This winter concoction was first served in colonial American taverns using the rum flowing from other British colonies in the Caribbean. Some older recipes for this drink recommended that a glowing fireplace poker should be plunged into the ingredients-filled heavy mug to heat the drink through. We recommend boiling water from the kettle; it’s safer. If you’ve never sipped a house made hot buttered rum, you may be surprised at how good it can be. It is rich, though.
Hot Buttered Rum
1 tablespoon brown sugar
4-5 ounces boiling water
1 tablespoon unsalted butter
1 1/2 ounce dark rum
Place sugar in a mug or thick-walled goblet with a capacity of 8-ounces and pour in boiling water. Add butter and rum. Allow butter to melt, then stir. Top with a sprinkling of nutmeg.
Tomorrow: Before the Cosmo
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