National Hot Buttered Rum

The story

Hot Buttered Rum dates back to the mid-17th century, when rum from Jamaica made its way to the U.S. and began being added to hot and cold drinks. It's believed the Hot Toddy evolved into what we know today as hot buttered rum, a favorite winter warmer around the holidays. So, what is it? According to Wine Enthusiast, it’s a mix of rum, butter, sugar, spices, and hot water that originally had medicinal uses. The butter adds richness, brown sugar sweetness, and spices like cinnamon, nutmeg, and cloves add warmth, making it the perfect drink to enjoy when the weather turns cold. You can use any rum you have, and even add liqueurs like Drambuie or Galliano for a twist. Hot buttered rum has been around since colonial America, where rum was considered nutritious. Bartender Jerry Thomas shared recipes for similar drinks in the mid-1800s, including Hot Spiced Rum and Hot Rum. Variations have popped up over the years—some add vanilla ice cream for creaminess or use coconut oil instead of butter. In the 1940s, hot buttered rum was revived as a Tiki drink, with Trader Vic creating a “hot buttered rum batter” associated with cozy winter vibes.