How to Make Hot Buttered Rum - (PHOTOS + RECIPE)

When we think of distilling sugarcane, we think of places with names like "Montego Bay," "Havana," and "Anguilla." Not "Pawtucket," "Salem," or "Boston." Fact is, New England used to make a hell of a lot of rum up there, and they sold it to all comers, some of whom promptly transported it to sundry foreign locales. But they didn't export all of it, not by a long shot. They drank it hot. They drank it cold. They drank it straight. They drank it mixed—with water, lemon juice, orange juice, apple juice, baked apple, sugar (always sugar), maple syrup, molasses, brandy, gin, ale, port, madeira, nutmeg, cloves, egg whites, egg yolks, milk, cream, butter, just about everything this side of bacon drippings (and sometimes even that).  

 INGREDIENTS 

 2 oz. dark rum

2 sugar cubes

1 pat unsalted butter

 PREPARATION

1. In a mug, dissolve the sugar in a little hot water, then add rum and  butter. 

2. Fill the mug with hot water and sprinkle a little nutmeg on top, if you feel the calling (we generally take ours without).