Episode 95 The Hot Buttered Rum

Ep. 95: The original American Spirit, Rum - Hot Buttered Rum 

Welcome to Season 6 episode 95 of The Art of Drinking with Join Jules and Your Favorite Uncle

Possibly the best way to enjoy Rum, according to Uncle Brad, is in a Hot Buttered Rum. It’s warm, holiday spices, and who doesn’t like the richness of butter? If you’ve never had one, don’t get all judge-y on us, this is lights out good. UB gives us a fool proof recipe and Jules puts a time period appropriate twist on it with Applejack, pecans, and maple syrup. Stick around for the colonial history behind the drink and we answer @annagouboy’s question, “what are some good bottle combinations for gift giving”. 

TIP: Bottle combinations for holiday gift-giving 

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A brief history on Hot Buttered Rum

Hot Buttered Rum is a classic American drink that originated in the colonial era, blending the warming richness of butter with the robust flavor of rum and aromatic spices. Its roots can be traced to the 1600s, when molasses—a byproduct of sugarcane production—was imported to New England from the Caribbean. This trade made rum widely available and affordable in the colonies.

Colonists, influenced by European traditions of hot spiced drinks like wassail and mulled wine, began crafting warm beverages using rum. Hot Buttered Rum likely evolved from these customs, incorporating butter, spices, and sweeteners to create a drink that was both luxurious and fortifying in the harsh winters.

By the 18th century, the drink became a staple of American taverns and homes, especially during the colder months. It also gained a reputation for its perceived medicinal benefits, often prescribed for colds and other ailments due to its warming and soothing properties.

Traditional recipes typically call for dark rum, hot water, butter, sugar or molasses, and a mix of spices like cinnamon, nutmeg, and cloves. The drink’s rich, creamy texture and spiced aroma make it a comforting choice for holiday gatherings or fireside relaxation.


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