Hot Buttered Rum Day

I thought I'd get a head start on today's salute to Hot Buttered Rum by making this easy, yet soul-warming cocktail on Thursday. First, the correct glassware, and I have a large collection, but for the life of me couldn't find a glass mug with a handle. Ok, I looked for maybe 5 minutes. Moving on.

Extremely easy to make and I went with David Wondrich's recipe on Esquire. Because Wondrich knows his shit. This drink breaks down to sugar cubes, hot water, 2 oz. of dark rum, butter and a sprinkle of nutmeg. Easy!

I was grabbing for Appleton's Dark Rum and decided to go with a favorite of mine, the Special, which has been good to me. See, I've already stopped following the rules - first glassware and now the rum.

Not the tastiest of drinks, but if I just came in from shoveling, or was a mail carrier on a cold day this would be a standard go-to to separate me from the world I just left behind. 

Here are 6 recipes variations of the Hot Buttered Rum's cousin (more like brother) Hot Toddy, courtesy of Wine Enthusiast.

Did you know: 
- "When the British Royal Navy captured Jamaica in 1655, rum replaced brandy as the sailors’ daily ration." - American Food Roots

- Colonists began importing it into the Northeast U.S., and then started their own distilleries. The popularity of the drink for medicinal purposes gained popularity in this region, and became part of the culture with the aid of cold months.

- "The purpose of the butter? According to Charles Browne (author of the 1939 Gun Club Drink Book), it's there only to lubricate your mustache. Good enough." - David Wondrich


Cheers! - Jason 

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