Hot Buttered Rum

Written By Jan Rishoi

Rum is as least as old as the Americas in the post-Columbian era. Rum was an essential part of every greeting and meal. Offered to every traveler, it was an expected part of the daily dinner table. George Washington wrote about it in 1748 during his surveying travels in the colonies “took a Review of the Town & then return’d to our Lodgings where we had a good Dinner prepar’d for us Wine & Rum Punch in Plenty & a good Feather Bed with clean Sheets which was a very agreeable regale.” https://founders.archives.gov/?q=rum&s=1111311111&sa=&r=9&sr= The amount of spirits consumed by the colonials was a staggering (literally and figuratively) amount by today’s standards. They drank spirits from “sunup till sundown” according to numerous accounts from the day. And… it was a good deal stronger than typical offering today.Rum was cheap, Tea was expensive. Rum flowed into the colonies from the caribbean until after the revolution. Then whiskey became the spirit of choice. As the Caribbean sea lanes were largely controlled by the British from their rum producing colonies.

One of the most popular of drinks was the “Hot Buttered Rum” The recipes varied in the spices used, but butter and sugar were the consistent elements. I am using the Smuggler’s Cove recipe as I wind my way through the Tiki/Rum bible. If you want the proper proportions, please order their book. It has changed my life :-)

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Jan Rishoi
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