Hot Buttered Rum

Hot Buttered Rum is a drink that originated in the 1950s. It is a combination between an alcoholic beverage and a hot toddy. The drink has been popularized and made famous in recent decades by the Vermont-based restaurant, The Green Mountain Grill. The drink was created by owner Bob Smith when he realized that many of his customers were ordering whiskey or “coffee” when they wanted to warm up during the cold winters of Vermont. Smith would add butter and spices such as nutmeg, cinnamon, cloves and ginger to make his patrons happy. It is essentially an alcoholic version of the popular nursery drink known as hot milk with honey, which dates back to at least the 14th century.

Spirit Used


½ ounce Simple syrup or Demerara Syrup
4 Ounce(s) Boiling water
2 Ounce(s) Dark rum
1 Teaspoon(s) Unsalted butter
Freshly grated nutmeg


1. Put syrup into preheated Irish coffee glass or mug.
2. Fill with boiling water.
3. Add rum and butter and stir.
4. Top with nutmeg.
5. Serve in an Irish Coffee Glass.

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