Here’s How to Make Hot Buttered Rum Like a Pro
There are few cocktails more decadent and warming than the Hot Buttered Rum. While the exact origin of the drink is up for debate, some think it became popular in New England in the 1700s. Rum distilling was a booming business at the time, and colonists were consuming multiple gallons of the stuff (per person) every year. It went into everything from cold punches and desserts to warm libations, like the Hot Buttered Rum.
While the cocktail itself is a simple mix of rum, butter, hot water, sugar, and spices, making a good one takes technique. To learn how to make it like the pros, we chatted with a few bartenders and rum brand ambassadors to get their expert advice on mixing the drink. Check out their tips before trying one of the below recipes at home.
Warm Your Mug
Hot drinks should always be served in heat-resistant glassware so you don’t end up with a mess on your hands. “Because you are preparing this drink in the glass and serving it hot, you want to ensure the glass is heat resistant,” says Miami-based bartender Josue Gonzalez. “Otherwise you run the risk of it shattering when exposed to high temperatures.”
Warming your mug before pouring the drink also ensures a better cocktail experience. “Heat your mug with hot water so your cocktail maintains the perfect temperature from first sip to last,” says Ben Potts, bar director and co-owner of Beaker & Gray in Miami.
Go for Quality
No matter what kind of drink you’re mixing, high-quality ingredients will yield a high-quality cocktail. The rich flavor of a Hot Buttered Rum relies heavily on the addition of spices, so you want to make sure yours are fresh and robust. “Get a spice grinder and freshly grind your spices for more aromatics and better flavor,” Potts says. “Also, use a high-quality grass-fed butter because it's not only more delicious, but healthier for you too.”
Of course, the quality of rum that you use will also affect the cocktail, so mix the drink with a spirit that you love and that was made with care. If you wouldn’t sip the rum neat, it’s probably not right for the drink. “I'm a fan of using Diplomatico Reserva Exclusiva because of its complexity and flavors like ginger, cocoa, and clove,” Potts says.
Replace Spiced Butter with Spiced Rum
Making spiced butter isn’t a difficult task, but it does take time and a handful of spices. If you don’t have the proper spices at home or want to whip up a quicker version of Hot Buttered Rum, there is a simple swap that makes for delicious results. "If you prefer your Hot Buttered Rum a la minute, a quality-made spiced rum is the answer,” says Kigan Jo, bartender, Spiribam Ambassador, and co-founder of The Ideal Bartender Collective. “Chairman’s Reserve Spiced Original Rum has all the flavors–like bitter orange, nutmeg, cinnamon, and sweet raisin– necessary to make a tasty buttered rum cocktail, offering a sweet and rich mouthfeel that’s balanced with a crisp citrus character. Swap the regular rum for the Chairman's Spiced and the homemade spiced butter for regular butter, and you’re good to go!"
Hot Buttered Rum (A La Minute)
1.5 oz. Chairman’s Reserve Spiced Rum
.75 oz. honey
1 tsp. Butter
Hot water
Pour rum into a coffee mug and float a teaspoon of butter over the rum. Add honey and top off slowly with hot water until the butter and honey are melted. Grate fresh nutmeg and steep a cinnamon stick, if you have some.
Experiment!
A classic Hot Buttered Rum recipe is pretty simple. But just like any classic cocktail, once you’ve mastered the original version, feel free to have fun and experiment with different ingredients and techniques. For example, Dante Beverage Director Chris Moore prefers to fat wash the rum to add in the butter element. “It makes a much cleaner drink and allows the other ingredients to sing while giving a backbone of buttery richness,” he says.
Just like with the Hot Toddy, you can give the Hot Buttered Rum a bit more depth and flavor by using a liquid other than water. “I like to use tea, as it allows you to add complex tannins into the drink and adds flavor, as opposed to hot water, which is neutral,” Moore adds.
Feel free to play around with your preferred sweetener as well. Maple syrup can add a deep, rich flavor, and Moore uses raspberry syrup in Dante’s version for a fruit-forward touch. “I opt for honey instead of sugar to add some texture to the drink and coat the palate when you sip,” Gonzalez says. “And it pairs beautifully with the vanilla, cinnamon, caramel, and subtle toasted coffee notes of Don Q Oak Barrel Spice.”
Dante's Hot Buttered Rum photo credit Giada Paoloni
Dante’s Hot Buttered Rum
1 oz. Spiced Butter Washed Santa Teresa Rum
.5 oz. Allspice Dram
.5 oz. Amontillado Sherry
.5 oz. Raspberry Syrup
1 oz. Rooibos Tea
Orange slice and nutmeg, for garnish
Ensure the mug is warm. Add all liquid ingredients to a saucepan and gently heat. Pour into the warm mug, and garnish with an orange slice and grated nutmeg.
Buttered Ron Abuelo
Recipe courtesy of Cristóbal Srokowski, Ron Abuelo Global Brand Ambassador
Serves 6
150 grams brown sugar
200 grams butter
2 liters water
3 cinnamon sticks
6 cloves
6 jamaican pepper seeds
1 vanilla pod, split and opened vertically
1 teaspoon kosher salt
Ron Abuelo 7 Años
Whipped cream and grated nutmeg, for garnish
To make the mix, add all ingredients except for the rum and garnishes to a pot. Cook on low for 2.5 hours. Once the mix is ready, add 7 oz of warm mix to a mug with 1.5 oz of Ron Abuelo 7 Años. Garnish with whipped cream and grated nutmeg.
Looking for more hot cocktails? Check out our story on 6 Hot Toddy Variations.