Hot Buttered Rum Recipe
"Chairman’s Reserve Spiced Original makes creating my favourite hot buttered rum serve easy, as all of the spice elements used in traditional recipes are already in the rum to begin with. Less faff, just as much flavour.” - Millie Milliken
Millie is a multi-award-winning drinks writer who travels the globe to learn about its most traditional, storied and exciting spirits for publications around the world. She's garnered a serious love of rum in its many forms having recently visited numerous islands in the Caribbean - from St Lucia to Jamaica.
What you need for two serves
- Chairman's Reserve Spiced Rum
- Boiling water
- Blood orange (optional)
- Brown sugar
- Cinnamon stick (optional garnish)
- Hot Toddy glasses
- Bar spoon
- Measuring jug
- Warm your Hot Toddy glasses by pouring hot water in them before you start making your cocktail.
- Make your rum and butter mix by adding 25g butter and 2tsp sugar to a hot pan first, before adding 100ml rum and heating without bringing to a simmer, stirring until your butter has melted and your sugar is dissolved.
- Add a squeeze of blood orange juice if you have it available.
- Empty the hot water out of your glasses.
- Divide the buttery rum between your two glasses and top with boiling water, stirring as you go.
- Garnish with a cinnamon stick.
Millie’s Top Tips for Creating the Serve
“Now, it might seem obvious, but this is a hot cocktail, so the key is to make sure you have a reliable heat source and that you warm your vessels ahead of serving to keep them hot for as long as possible. I also like to add some extra orange elements to my buttered rum, like a squeeze of blood orange juice (if in season), but the beauty of this cocktail is that you can customise it however you want.”