Hot Buttered Rum historically is a traditional cocktail recipe especially prevalent during the holiday season. In colonial America, Hot Buttered Rum was a staple used to ward off the ever present chill and soften the taste of harsher rums on the market at that time.

3/4 cup lightly packed dark brown sugar

1/2 cup (8 Tablespoons) unsalted butter, at room temperature

1 teaspoon pure vanilla extract

1/2 teaspoon ground cinnamon

1/4 teaspoon ground cloves

1/4 teaspoon freshly grated nutmeg

1/4 teaspoon ground allspice

2-1/2 to 3 cups high-quality dark rum, preferably Gosling's

Whipped heavy cream for garnish

1. In a small bowl, mash the sugar, butter, vanilla, cinnamon, cloves, nutmeg, and allspice with a fork until well combined. The spiced butter can be made ahead and refrigerated for up to 3 weeks.

2. Bring the butter to room temperature before using.

3. Bring a kettle of water to a boil; you'll need 1/2 cup of water for each drink.

4. Fill mugs or heatproof glasses with hot tap water to warm them. Once the water in the kettle boils, empty the warm mugs and fill each with 1/2 cup boiling water and 1/4 cup rum.

5. Stir a generous tablespoon of the spiced butter into each mug until melted.

6. Garnish with a small dollop of whipped cream.

Makes about 3/4 cup butter, enough for 10 to 12 drinks.

Recipe courtesy of Allison Ehri Kreitler and Fine Cooking Magazine #96, pp.41 published October 22, 2008.

Photo by Scott Phillips.

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