05 Jan Hot Buttered Rum Cocktail
About Dos Maderas 5+5 Rum
Dos Maderas 5+5 is a triple cask aged blended rum that spends five years in the Carribean followed by 5 years in Jerez. The time in Jerez aging is split 60/40 between Williams & Humbert Palo Cortado botas and PX botas. The result is a rich confectionary scented rum with plenty of natural baking spices, vanilla, maple, fig and chocolate notes.
About Dos Maderas 5+5 Rum
History of the Hot Buttered Rum
Cocktail Historian David Wondrich opens his section on Hot Spiced Rum cocktail or Hot (Buttered) Rum Cocktail in his 2007 book “Imbibe!” with the following line: “The addition of butter to hot drinks goes back at least to the days of Henry VIII, when we find Andrew Boorde recommending buttered beer or ale as a remedy for hoarseness.” Another classic in the canon of wintry warming libations, the Hot Buttered Rum Cocktail recipe is up there with sipping Génépy after a long day of skiing in the Alps. Muscle and bone weary, this ideal curative to warm one’s body after exertion in the snowy mountains is ambrosia.
But whether you’re grooving the haute après-ski vibe or just wiped out after shovelling out your driveway from a snowstorm, a hot boozy rum cocktail that goes down silkily like, well…butter, is a pretty wonderful thing. If you minus the butter and add a little more citrus, you have a Rum Toddy Cocktail and thus we can imagine well the fine warm lineage of this recipe.
Ingredients to make Hot Buttered Rum Cocktail - Ingredients for this Christmas Rum cocktail
1.5 oz. Dos Maderas 5+5 Rum
1 Tbsp. butter
1 tsp. Demerara sugar
1 pinch of cinnamon
1 pinch of nutmeg
Hot Buttered Rum Cocktail Recipe - Step by step how to prepare a mixed Hot Buttered Rum
1.
Build in a heated mug or Toddy glass
2.
Add your butter, sugar and spices
3.
Fill halfway with boiling water
4.
Add your Dos Maderas 5+5 Rum
5.
Top with hot water
6.
Garnish with an orange peel studded with several cloves and some freshly grated nutmeg.
Hot Buttered Rum Variations and types
In Charles H. Baker Jr. ‘s Rum Toddy version from his 1939 book, “The Gentleman’s Companion,” he spins the tale of creating this drink after enduring a particularly rough Nor’easter on his boat the MARMION.
Below deck in search of lemon for some Spiced Rum Toddies to warm up the crew, he finds that there are only oranges. So he cuts a long piece of orange peel into spirals and builds several for his crew.
Born from the brilliantly creative mind of Ernest Beaumont-Gantt, or rather, Don the Beachcomber a.k.a. Donn Beach, this riff incorporates a split base of dark rum and overproof rum, citrus peels and hot coffee in lieu of the hot water.
The key to many established bartenders recipes involves creating the right batter. Master barman Hannah tweaks his version with the optional additions of cocoa powder, dried hibiscus, galangal, ginger, toasted fennel and clove.
Nicole incorporates honey, vanilla ice cream and cayenne pepper into her batter for this version. The inclusion of ice cream to the batter has gained some traction with some including the proprietary blend at the Zig Zag in Seattle.
Bartender Enrique Sanchez subs out the rum for an Añejo tequila and creates a house-made pumpkin butter out of pumpkin, evaporated milk, agave, spices and unsalted butter.
FAQ
The United States celebrates Hot Buttered Rum Day annually on January 17th.
The best glassware is a toddy glass or a mug
The combination of ingredients likely came together during New England Colonial America. With the ease of import from Jamaica and the West Indies opening up, distilleries set up in the area and began making their own rums out of molasses. As far as adding butter to other beverages, those beginnings are likely older and elsewhere.
Dark rum is rum that has been cask aged. Cask aging alters rums giving them hints of vanillin and baking spices from the time spent in oak. Depending on the brand, many of these gain a darker hue due to the addition of food coloring. Spiced rums are rums that have been additionally spiced outside of cask aging, oftentimes artificially.
The best way to warm up Rum is by pouring your portion into a snifter or other glass with a bowl and using the warmth of your hands to bring the temperature up. There are special devices designed to cradle a snifter at just the right elevation to fit a tea candle underneath, but anything stronger heat wise is a no-no as alcohol will evaporate quicker than water.
Cocktails with Dos Maderas 5+5
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