Claire Livia
November 01, 2013 1:00 pm

Last fall, my family all met up in New York for my mom’s birthday. My sister lives there, my mom wanted to visit, and my boyfriend and I flew in to drink wine, give presents, but mostly just to see each other, and relish in the amazingness that is my mom. 

We are a family of major food lovers and so we found ourselves eating out every meal, sourcing out interesting cheeses and hunting down the best pickles in Brooklyn. There are a crazy amount of pickle makers in Brooklyn. It’s a little bit astounding. What do they do with them all?

At one point, though, it was just my boyfriend and I in a little place called Arthur’s on Smith, in Carroll Gardens. We had just popped in for a cocktail, but they bought us a little bit of bread to soak it up.
Friends, this bread was borderline life changing. It was the best nutty, fruity bread I have ever had, and it came with a little chunk of butter that was sitting in a pool of honey and sprinkled with flakey Maldon salt.
It was the simplest thing, but it was incredible.

Since that fateful day, I have been putting honey, butter and salt on everything. On bread, muffins, cakes and crumpets. It’s just the best combination. So good, in fact, I felt like I could drink it.

And it turns out I can.

I had never made a hot buttered rum until recently, and oh my lord they are good. They are super simple, you simply mix some soft butter with some spices, poor the rum o top and then add some boiling water on top.

The butter softens the flavour of the rum and adds a thickness to the drink you wouldn’t expect. It is at once the drink for cold gal nights, while watching the trees change colour.

Hot Buttered Rum
(makes 4 mugs)

  • 1/4 cup Butter,softened
  • 2 tbsp Honey
  • 1/4 tsp Salt
  • 1/4 tbsp Cinnamon
  • Pinch of Dried Ground Ginger
  • Pinch of Dried Ground Nutmeg
  • 1/2 tsp Vanilla
  • 8 oz Rum
  • Hot Water

In a small bowl mix together everything except the rum and water. Place a dollop (about 1 1/2 tsp) of the butter mixture at the bottom of 4 mugs. Pour in 2 ounces of rum into each mug, and then top with hot water.

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