Hot Buttered Rum

In the pantheon of winter drinks, hot buttered rum is among the most satisfying and misunderstood. The cocktail recipe dates to colonial New England, when historians say the rum and butter mixture was used as a medicinal tonic for sore throats. It remained popular—albeit less frequently prescribed by doctors—until a 20th-century hater emerged. In his 1948 book, The Fine Art of Mixing Drinks, author David A. Embury called the rum drink “an insult” and complained about how the butter could separate and give the cocktail an unpleasantly oily texture. His rant inspired people to eschew hot buttered rum recipes for decades in favor of less maligned winter warmers like mulled wine, hot toddies, or spiced apple cider.

It was their loss, unfortunately—because a well-made hot buttered rum recipe is magical. The spices, sugar, and hot water merge into a velvety base for the toasty caramelized flavors of dark rum. Plus, it’s easy to customize: Use a pinch of ground allspice, ginger, or cardamom instead of cloves. Use a spiced rum like Kraken to crank up the cozy vibes. Add a splash of almond or vanilla extract to the boiling water—or a splash of store-bought eggnog to your mug. Do like one reader in the comments section and trade half the water for fresh apple cider, or another and use oat milk. Garnish your hot buttered rum with a cinnamon stick or extra sprinkling of nutmeg, or add a dollop of whipped cream to gild the lily.