Is it cold and damp out? Are you wiped out? Need a drink? Something to make you feel alive again?
(Or: out of beer, and the only thing in your liquor cabinet is rum?)
It’s time for hot buttered rum. This is how I’ve been making mine since I had a great one at Smuggler’s Cove and threw out my previous recipe.
Ingredients
- ¼ C (also 4 T or 2 oz) rum that you rather like
- ½ t ground mulling spices (mine is a mix of ginger, cinnamon, and cloves)
- 1 t brown sugar
- ½ C boiling water
- up to 1 t butter
- Combine rum, spices, sugar, and water or juice in a small mug, and stir until spices and sugar have dissolved.
- Ask yourself how much butter you’re really willing to drink, and cut off a sliver of butter the appropriate size. Float the butter on top of the liquid (as in, just let it sit on top) for theatrical effect, or stir it in as it melts if you prefer to hide your gluttony.
- Garnish with a wee sprinkle of spices. Throw in a cinnamon stick if you’re feeling festive.