The Hot Buttered Rum is a classic cocktail which is due a revival. Like Bulletproof coffee, it calls for you to melt butter right into the drink.
Does that sound a little gross? And maybe really fattening? Well, if you like the taste of Butter Rum Lifesavers, this drink has kind of the same flavor. Which is not gross at all.
As for fattening, I’ve got good news for you: turns out butter is good for you! Okay, it’s still high in calories, but it’s not clogging your arteries like scientists once thought.
It’s healthier than some of the ingredients in butter substitutes, And if you get grass-fed butter (which is so tasty) it has Vitamin K, which is good for you in many ways.
And all of that is why it’s about time for the classic Hot Buttered Rum to make a comeback. It’s a perfect drink for fall or winter.
When to Serve It
It belongs next to a nice fire, or out on the deck on a crisp, clear evening. It would even work around a campfire.
Whatever the setting, a Hot Buttered Rum makes you feel more cozy, warm and safe. It’s like comfort food in the form of a cocktail.
What You’ll love About It
Hot Buttered Rum hits a rare sweet spot between comfort and indulgence, without needing fancy tools or hard‑to‑find ingredients. The drink comes together fast, warms you up from the first sip, and feels special even though it’s simple.
That combo is hard to beat when you are hosting or just winding down on a cold night. Guests who think they aren’t “cocktail people” tend to like it anyway, which is always a win.
Flavor Profile
Dark rum brings notes of molasses, caramel, and vanilla. The butter softens the alcohol heat and adds a rounded, silky mouthfeel.
Cinnamon adds warmth rather than spice, while the lemon peel adds a lift that keeps the drink from tasting heavy. It’s gently sweet, gently spiced, and pleasantly boozy.
Bonus: when it cools, the flavors deepen rather than falling apart, which makes it a good slow sipper.
Make It In Batches
Like Mulled Wine, this is one of those cocktails that’s easy to make in a big batch. It really kind of lends itself to that. So I’m going to give you the big batch version ahead of the standard.
You can’t make this one in a pitcher, since the butter is supposed to be floated on top. So there are basically two ways to go about making this one in batches:
- Mix the rum with other ingredients except butter ahead of time, and then pour and add butter at the last minute.
- Or spoon the butter into the bottom of each class, and add rum and hot water when you’re ready to serve the drinks.
We went with the second option, because it’s actually much easier on the host or hostess. And it also does a surprisingly nice job of mixing all the ingredients together.
When to Serve
Hot Buttered Rum really shines in cold weather, but the specific occasion matters more than the calendar. It’s perfect after dinner, when people want something warming but not dessert‑level sweet.
It also works well for casual gatherings where guests come and go. You can keep hot water ready and assemble drinks on demand. Around a fire pit, on a cabin porch, or after shoveling snow are all classic moments.
If you’re hosting a holiday party, this drink is a calmer alternative to eggnog.
Equipment & Glassware
A sturdy mug is the most important piece. Thick glass or ceramic works best because it holds heat and feels good in your hands. Thin glass can crack if the water is too hot, even with a spoon inside, so err on the side of caution.
You’ll also want a kettle or pot for boiling water, a spoon for stirring, and a peeler or sharp knife for the lemon peel. If you are making a batch of butter ahead of time, a small bowl and fork are plenty.
Choosing Ingredients
Dark rum is the traditional choice, and it’s worth picking one with real depth. Brands like Mount Gay Eclipse, Plantation Original Dark, and Appleton Estate Signature work well and are easy to find.
If you like a bolder drink, a blackstrap rum adds strong molasses notes. For a lighter touch, a well‑aged amber rum keeps things smooth and mellow.
Spiced rum can work, too!
Related Cocktails
Ingredients
- 2 ounces of dark rum
- cinnamon stick
- 1 pat butter
- 1 slice lemon peel
- Boiled water
Instructions
- Put the cinnamon stick, lemon peel and rum in a mug.
- Fill it with boiling water (leave a spoon in the mug so the glass won’t break from the heat).
- Float the butter on top, then stir it in.
- Or serve it with the butter floating and let your guests stir it in with their cinnamon sticks.
