Hilltown HBR
Hot Buttered Rum is a drink that has, blessedly, survived into the twenty-first century thanks in large part to its popularity around the holidays. At its most elemental, it’s just rum, sugar, spices, butter, and hot water. I didn’t want to make this variation too overly complicated, but the walnut liqueur, as well as the pumpkin and miso flavors in the syrup, amp up all the best parts of this simple classic while giving it a bit more dimension.
INGREDIENTS
2 oz. aged rum
½ oz. pumpkin syrup
¼ oz. walnut liqueur
6 oz. very hot water
1½ teaspoons unsalted butter
Star anise, for garnish
ABV LEVEL
Boil water in a tea kettle. Fill a teacup or mug with hot water. Let it sit for a minute to heat through and dump out heating water. Into the mug, measure rum, pumpkin syrup, and walnut liqueur. Top with 6 oz. very hot water. Stir to combine. Top with butter and stir again so the butter is mostly melted. Garnish with a star anise (or cinnamon stick or similar!). Serve immediately.