Stonewall Kitchen, LLC

Saturday, January 17, 2009

Today is Hot Buttered Rum Day!

Today is officially Hot Buttered Rum Day! This sounds like a wonderful drink to sip by a warm, crackling fire on a cold, blustery winter day. Now, only if this Southern California weather would cooperate so I could savor one in that manner!

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Here is a classic recipe for Hot Buttered Rum from that sounds fantastic! As with any alcoholic drink, Jet-Chef urges moderation and that if you enjoy this out with friends, please select a designated driver!

Hot Buttered Rum
House & Garden Drink Guide November 1973

Yield: Serves 1


2 or 3 ounces dark rum
Twist lemon peel
Stick cinnamon
2 cloves
Sweet cider or water
1 tablespoon sweet butter


Put the rum, lemon peel, cinnamon and cloves in a pewter tankard or any heavy 12-ounce mug that has been rinsed in very hot water to warm it. Heat the cider or water to the boiling point and pour into the spiced rum. Add the pat of butter and stir well. Grate a little nutmeg on top. A cube of sugar may be added as well.

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