Hot Buttered Rum
Butter, sugar and spice stirred into dark rum and hot water. It sounds wrong until it is cold outside.
9ozIrish Coffee holds 9 oz of liquidHot drinks, no ice, so it fills closer to the brim.Build
| Butter | 1 teaspoon5 ml |
| Brown sugar | 1–2 teaspoons |
| Ground cinnamon | 1 pinch |
| Grated nutmeg | 1 pinch |
| Dark rum | 1 ¾ oz50 ml1 oz30 ml1 ½ oz45 ml2 oz60 ml2 ½ oz75 ml3 oz90 ml |
| Hot water | 5 ⅛ oz150 ml3 oz90 ml4 ⅝ oz135 ml5 ⅞ oz175 ml7 ½ oz220 ml9 oz265 ml |
Rescaled to your 1 oz30 ml pour. Written around 1 ¾ oz50 ml.
Rescaled to your 1 ½ oz45 ml pour. Written around 1 ¾ oz50 ml.
Rescaled to your 2 oz60 ml pour. Written around 1 ¾ oz50 ml.
Rescaled to your 2 ½ oz75 ml pour. Written around 1 ¾ oz50 ml.
Rescaled to your 3 oz90 ml pour. Written around 1 ¾ oz50 ml.
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Method
- Put the butter, sugar, cinnamon and nutmeg in a warmed toddy glass.
- Add the rum and top with hot — not boiling — water.
- Stir until the butter and sugar have gone. Warm cider in place of the water is the other way people make it.
- Grate a little more nutmeg over the top and add the cinnamon stick and lemon.
Mixology by Whiphttps://mixologybywhip.com/recipes/hot-buttered-rum
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