Hot Buttered Rum, the drink, like a cake, starts with a batter!
Originally a get-well drink for sea-battered sailors, Hot Buttered Rum over the years has become a sociable beverage for skiers, skaters, hikers, ice fishermen, sleigh riders and any group looking for fun on a cold winter’s day or night.
There is no hard, set recipe for Hot Buttered Rum except it contains at least a goodly amount of rum, melted butter and fragrant spices. Adjustments vary in sweetness, spiciness and creaminess.
The hot toddy cocktails we know and love today have their roots in the old days, when druggists might have prescribed them for relief against the aches and pains the bitterly-cold winters brought. Butter has been used in hot drinks since the days of Henry VIII. After molasses began being imported to Colonial America from Jamaica, and distilleries opened in New England in the 1650s, colonists began adding distilled rum to hot recreational beverages such as toddies and nogs. Continue reading