What is the history of Hot Buttered rum?
Hot buttered rum is a warm alcoholic beverage that has been enjoyed since colonial times in America. The history of hot buttered rum can be traced back to the 1650s when colonists in New England began distilling rum from molasses. Rum was abundant and inexpensive, making it a popular choice for a hot drink during the cold winter months.
The original recipe for hot buttered rum was simple, consisting of rum, hot water, sugar, and butter. The butter would be whipped with sugar and then added to the hot water and rum to create a rich, creamy beverage. Over time, other ingredients such as spices, fruit juices, and even tea have been added to create different variations of the classic hot buttered rum.
During the American Revolution, hot buttered rum became a popular drink among soldiers. It was said to provide warmth and comfort during the cold winter months and was often served as a morale booster. It was also a favorite among sailors, who would often mix it with citrus fruits to prevent scurvy during long voyages.
Today, hot buttered rum is still enjoyed as a winter warmer and is often served during the holiday season. Many variations of the classic recipe exist, some including ingredients such as apple cider, maple syrup, and pumpkin spice.
Hot Buttered Rum
Cuisine: Classic CocktailDifficulty: Easy 🔨1
servings300
kcal2
minutesIngredients
1 Ounces Dark or Spiced Rum
1 Ounces Light rum
1 tsp Compound butter
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1 Ounces Brown sugar or demerara syrup
Directions
- Mix all the ingredients (except the garnish) in a heatproof goblet and stir a few times to melt the butter.
- Garnish with the cinnamon stick.
