Hot Buttered Rum

Istockphoto.com photo.

In the 17th century, American colonialists replaced the whisky in their toddies with rum. Then some genius added a pat of butter to the concoction while another added baking spices, and so they created the gloriously unctuous drink we know as hot buttered rum.

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Winter Warmers

Justin Taylor, of the Cascade Room, concocts a hot buttered rum. Dan Toulgoet photo.

Brrrr – it’s chilly out there. Must be toddy time. With the mercury plunging below zero these past few weeks, Vancouver’s bartenders have been brewing up pots and pots of toddies, mulled ciders and other steamy beverages. Open the door to just about any drinking establishment – from the pop-up Winter Terrace at Reflections (in the Rosewood Hotel Georgia) to Juniper Kitchen & Bar in Gastown – and you’ll be greeted by the seasonal aroma of cinnamon, nutmeg and cloves. And this is especially true at the Cascade Room on Main Street.

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