Hot Buttered Rum

Justin Taylor’s hot Buttered Rum. Lou Lou Childs photo

Making the compound butter in advance will improve the finished drink. You could also package it for a seasonal gift.

2 tsp compound butter*
6 oz. boiling water
1-2 oz. dark rum to taste
cinnamon stick

Combine compound butter and boiling water in your serving mug and stir to dissolve. Add rum and garnish with a cinnamon stick.

*Compound butter: Cream together 1/4 lb unsalted butter, 2 cups brown sugar, 1 tsp ground cinnamon, 1/2 tsp each of ground ginger, grated nutmeg, ground allspice and salt. Divide mixture into small sterilized mason jars with lids and refrigerate. Makes approximately 24 servings.

—by Justin Taylor

Read more about the inspiration behind this cocktail here.
Make these other festive cocktails:
Mulled Wine
Home Made Eggnog
Cranberry Collins

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