Hot Buttered Rum

Hot Buttered Rum Story

Like the posset—warm milk fortified with spirits—before it, Hot Buttered Rum was born in Britain out of the desire to keep warm in the harsher winter months while simultaneously enjoying some hard liquor. In the 1600s, the American colonists, who faced similar unforgiving winters, really took to the drink, using up their abundant supply of rum. The lasting tradition of Hot Buttered Rum is partly due to its relatively simple preparation, which lends itself to improvisation. A simple mix of fresh butter, sugar, and spices along with a rum of choice is topped off with boiling water for the least taxing winter drink out there. Since butter is the only dairy element, the batter’s composition can be adjusted according to taste.