Hot Buttered Rum

I made my first Hot Buttered Rum this evening. How could I not try it out, especially after locating the recipe for the world's best hot buttered rum? It sounded like everything a winter drink should be: warm, booze-filled (sorry… infused with distilled spirits), sweet, and buttery. It sounded fantastic. You know what?

It is fantastic.

The making is terribly simple. Take a stick of softened butter, 3/4 cup brown sugar (I used dark), 1/4 cup agave nectar (a sweetener. You could probably use honey in a pinch, though that will throw off the flavor. Some sort of syrup, even a simple syrup, would work just as well), about half a tsp of cinnamon, 1/8 tsp each of nutmeg, allspice, and clove, a shot of rum, and a pinch of salt.

Stir to combine (I used a fork). Take a spoonful or two of the batter, put it in a coffee cup, add a shot or so of rum, and fill the rest with hot water. Drink. Enjoy. Mmmm.

I used Cruzan Light rum for my rum, as it was a good quality rum, and Lance J. Mayhew, who published the recipe that I found, suggests Bacardi 8. The important thing is to use a good rum. (Remember: cold reduces molecular motion, and that includes activating taste receptors. Hot increases molecular motion, so a bad rum will taste worse when heated.)