Hot Buttered Rum at Mason Dixon Distillery
Hearkening back to the days of old, before our Country was even born, and we were but a young series of colonies, hot buttered rum has been keeping Americans warm through the dark, cold and dreary winter months. Thankfully, the groundwork laid by Philadelphia's Benjamin Franklin paved the way for Ohio's Thomas Alva Edison to create the Electric Lamp, and now our winters are less dark.
Enter 2016, when Mason Dixon Distillery was born, and hot buttered rum was re-invented. Our distilled from scratch, made on-site, bold rums coupled with mulled honey crisp apple cider and a dollop of spiced compound butter will help keep the damp cold at bay all winter long.
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Hot Buttered Rum - Hot Winter Tiki Drink - Made in a Snowstorm!
It's snowing like crazy today at the Back Shack Tiki Bar. So, it's time for a hot, comforting rum Drink. The Hot Buttered Rum!
This is a delicious spiced and rich Rum drink. Great even if you aren't in a snowy climate. it tastes very festive!
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Today's Recipe:
Hot Buttered Rum
1 tbsp Butter
1 tbsp Brown Sugar
1/4 tsp ground Cinnamon
1 pinch ground Clove
1 pinch round Allspice
1 pinch of ground Anise Seed
1/4 tsp Vanilla Extract
2oz dark rum he used Goslings
Top off with 4oz hot water
Stir well
Garnish with a cinnamon stick
Hot buttered rum is a mixed drink containing rum, butter, hot water or cider, a sweetener, and various spices (usually cinnamon, nutmeg, and cloves). It is especially popular in the fall and winter and is traditionally associated with the holiday season. In the United States, the drink has a lengthy history that dates back to colonial days. During that time many families had their own individual recipes, and early Americans believed rum to be nutritious and a strengthener of the body.
In How to Mix Drinks: Or, The Bon-vivant's Companion, mid-19th-century bartender Jerry Thomas provides two recipes (No. 207 and 208, p. 80) for hot rum drinks. The first is called Hot Spiced Rum. The recipe calls for sugar, Jamaica rum, cloves, allspice, butter, and hot water. The second is simply called Hot Rum, and the recipe is the same as for Hot Spiced Rum but omits the spices. In their stead a bit of nutmeg is grated over the top of the drink.
Some versions call for vanilla ice cream as a substitute or complement to the butter for added creaminess. New versions that some believe to be healthier employ organic coconut oil instead of butter.
Tiki versions
Hot Buttered Rum saw new interest in the 1940s as a Tiki drink when it was typically served in a ceramic skull mug or modified to become Coffee Grog. Trader Vic provided a recipe for hot buttered rum batter in his Bartender's Guide which called for 1 lb. of brown sugar, 1/4 lb. of butter, salt and other spices (nutmeg, cinnamon, and cloves). In touting the virtues of Hot Buttered Rum he also provided a warning: As usually served, it is a weak little noggin with bits of butter floating on top which look good stuck on the customer's upper lip. I urge the use of a batter in order to make some fine drinks. The batter was also used as a basis in other warm alcoholic drinks of his creation such as the Northwest Passage and Hot Buttered Rum Cow.
Beyond Trader Vic, at least two other different Tiki versions were also made circa 1950. One was the Volcano House Hot Buttered Rum from the Volcano House Hotel in Hawaii, and the other was the Pub and Prow Hot Buttered Rum from a Chicago restaurant of the same name. The Volcano House Hotel's recipe was unusual in that it also called for Maraschino liqueur.
While overproof rum such as Bacardi 151 or Stroh 160 can be used in some versions, early recipes do not call for the drink to be lit on fire when served, even though it is now sometimes done and is part of the presentation for the hot-buttered rum based Coffee Grog.
Hot Buttered Rum 2 Ways AND Fat Washing! | How to Drink
Today on How to Drink I tackled Hot Buttered Rum, a staple of colonial New England drinking and life, AND I dive into Fat Washing to make Brown Butter Rum- SO GOOD!
Hot Buttered Rum is one of those drinks that is so old it's tough to pin down a specific origin point on it. David Wondrich probably has some insights in that department but frankly I'm pretty ok with chalking this one up to Traditional. What I can tell you is that it was enormously popular in the colonies of New England. It is also a highly requested drink in my comments, so it felt like the perfect drink to make my first Thanksgiving offering this year (that's right, I've got two).
In this one I'm making the drink two ways. First, I'll make it as it appears in Jerry Thomas 1860 Bartender's guide. Not quite a colonial recipe, but certainly pretty old school. Then I decide to do my own riff on a hot buttered rum, and I want to stay somewhat true to the drinks roots and avoid making a batter like so many recipes I see using. Instead I prepare a bottle of Fat Washed rum in advance. In this case I do a brown butter infusion of Appleton Estate Reserve. The results are spectacular, and completely shelf stable. It doesn't need to go in the fridge or anything.
Hot Buttered Rum
Jerry Thomas Style
2 bar spoons of Demerara Sugar
1/4 Bar spoon ground Allspice
1 tablespoon of Unsalted Butter
2 oz. -or- 60 ml. Jamaica Rum
4 oz. -or- 120 ml. Hot Water
Hot Buttered Rum
Greg Style
2 Bar spoons Demerara Sugar
2 oz. -or- 60 ml. Brown Butter Rum
4 oz. -or- 120 ml. Hot Water
Garnish with Star Anise + Cinnamon Stick
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Make An Amazing COLONIAL Style Hot Toddy | Using A Toddy Rod
See how to make an 18th-century tavern-style hot toddy. Historically taverns and pubs used toddy rods heated in the fireplace to warm drinks, as running a stove all night was wasteful. This is a simple recipe to make a vintage hot toddy in the colonial era style. This recipe combines recipes from literature and song lyrics from the 1700s.
I will be using a traditional toddy rod, or as it is also called, a loggerhead, to warm the hot toddy. A stove works too, but a toddy rod imparts a slightly toastier final flavor. Check out this excellent post if you are curious about early American toddy culture to learn more a.
HOT TODDY RECIPE:
• 2/3 oz (20 mLs) honey syrup
• 2 oz (60 mLs) Gold Rum
• 5 oz (150 mLs) of water
• Garnish with a dusting of nutmeg
TOOLS USED IN THIS VIDEO (Amazon Affiliate links):
• Bar Spoon ---
• Toddy Rod ---
• Japanese Jigger ---
INSTRUCTIONS:
Combine honey syrup and gold rum in a heat-proof mug. Add water and plunge a scorching toddy rod into the drink. If you do not have a toddy rod, regular hot water works too. Garnish with a light dusting of nutmeg.
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Hot Buttered Rum, it's like Liquid Christmas!
This one has been a long time coming, you've asked for it and now you're gonna get it! The Barfly's own Hot Buttered Rum.
Hot Buttered Run has been a holiday staple since colonial times. Rum has been imported into the US from Jamaica (specifically into New England) since about the 1650's and it was only a matter of time before we not only started putting the delicious stuff into our Nogs, Possits, Punches and Toddies but started distilling it on our own. The addition of butter into alcoholic drinks didn't start there though, it's been being done since the days of Henry VIII when we find a physician by the name of Andrew Boorde (1490-1549) recommending buttered Ale as a remedy for a hoarseness. By the mid 1600's the drink went purely medicinal to recreational and although we're not too sure where the spirits came into the picture, by the time New Englanders were distilling rum, buttered rum was definitely a thing. And yes, the New Englanders also believed rum to be good for the physical body and gave it as a restorative draught. And yes, they also drank it for pleasure. So whether you're drinking to your health or to your end I do hope you enjoy our very festive Hot Buttered Rum recipe!
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Here's The Specs:
2oz (60ml) Rum
.5oz (15ml) Spiced Syrup
1 Large Spoon Butter Batch
4-5oz Hot Water
Spiced Syrup:
8oz (240ml) Demerrara Sugar
4oz (120ml) Hot Water
1oz (30ml) Ginger Syrup
1/8 tsp Ground Clove Or 2 Whole Cloves
1 Cinnamon Stick
1 Star Anise
10 black peppercorns
Blend in a blender until smooth and strain through a nut milk bag or cheesecloth
Butter Batch
100g Salted Butter
4 tbsp Brown Sugar
.25 tsp Nutmeg
.25 tsp Clove
.25 tsp Cinnamon
Instill Distilling Co: DIY Hot Buttered Rum Recipe
The Dive Bar Tourist Presents: Punch My Liver!
Shot recipes and cocktail recipes from some of our favorite bars and restaurants. If you're ever traveling to Clayton, NC be sure to stop by Instill Distilling Co. and try a hot buttered rum (or another of their many signature drinks)!