This week's drink was Hot Buttered Rum, which I chose because I was interested in the recent 12 Bottle Bar post on the subject. Years ago, a friend made her father's recipe for a party. That recipe was made in huge batches and used a batter similar to the syrup I made for the Butterbeer. This new simpler, more raw recipe was much easier to make in single servings.
Hot Buttered Rum
2 oz Good, Dark Jamaican-style Rum
1 tsp Raw Sugar
3+ oz Boiling Water
Butter
Rinse an earthenware mug with boiling water
Add sugar
Pour in an ounce or so of boiling water and stir to dissolve sugar
Add rum, another 2 oz of boiling water, and a hazelnut-sized knob of butter
Sprinkle nutmeg over the top
The verdict: This is basically a rum-based-toddy. It's a drink for when it's cold out, but on the whole, it's watered down. The butter does add to the experience by giving it a richer mouth feel, but it's not as rich and full as the other kind of hot buttered rum.
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