Hot Buttered Rum

by Katherine Perry

I won’t kid anyone that a hot buttered rum is good for your health. Unless you’re a Colonial New Englander, in need of comfort and nutrition at the end of your grueling work day. In that case, go ahead, you've earned a mug of liquor, sugar and fat. Otherwise, this drink falls firmly in the dessert category.


  • 1 stick salted butter, melted
  • 1/2 cup sugar
  • 1 tablespoon vanilla extract
  • 2 teaspoons ground cardamom
  • 1 teaspoon orange zest, plus more for garnish
  • 1 orange, sliced into eight wedges
  • 8 ounces rum
Hot Buttered Rum

Ian MacLellan

Cream together butter, sugar, vanilla, cardamom, and orange zest until fully combined. Put two tablespoons of butter mixture in the bottom of each mug and add 2 ounces of dark rum. Fill mugs with boiling water and add a squeeze of juice from an orange wedge. Stir until butter mixture dissolves. Garnish with a sprinkle of zest and a fresh orange wedge.

Yield: 4 servings