A Short History Of Hot Buttered Rum

Many of the cocktails associated with Rum have a long history and knowing that history can make them all the more enjoyable. When its cold and gloomy outside and all you want to do is snuggle up near the fireplace, the last thing on your mind would be a refreshing tropical cocktail, enter the Hot Buttered Rum, the perfect cocktail to enjoy on a cold day.

The origins of the Hot Buttered Rum can be traced back as far as the 1600’s, to the Hot Toddy. The Toddy as we know it started in British controlled India, the Hindi word for “taddy” meant “beverage made from fermented palm sap.” By 1786 Toddy was officially written down as a “beverage made of alcoholic liquor with hot water sugar and spices”.

By the 1650’s, Hot Toddy had made its way to the American Colonies where the cold climate of winter made it an instant favourite. With Rum being the most popular and widely produced alcohol at the time, the Hot Toddy Recipe transformed with a few additions, into the Hot Buttered Rum. Hot Buttered Rum is a drink containing Rum, butter, hot water or cider, sweetener and spices (typically cinnamon, nutmeg and cloves). The drink became so popular that there is even a National Hot Buttered Rum Day every 17th of January.

Hot Buttered Rum Recipe


  • 2/3 cup packed dark brown sugar

  • 1/2 cup (1 stick) unsalted butter, room temperature

  • 1/4 cup honey

  • 1/2 teaspoon ground cinnamon

  • 1/4 teaspoon ground nutmeg

  • 1/8 teaspoon ground cloves

  • Pinch salt

  • 3/4 cup Oak Infused Rum

  • 2 cups boiling water

  • 4 sticks cinnamon, for garnish


  1. Using an electric mixer, beat the brown sugar, butter, honey, cinnamon, nutmeg, cloves, and salt in a medium bowl until blended and smooth.

  2. Transfer the mixture to a 4-cup (or larger) measuring cup.

  3. Add the rum and then 2 cups of boiling water. Stir until the butter mixture dissolves.

  4. Divide the buttered rum among 4 mugs.

  5. Garnish with the cinnamon sticks and serve.

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