Cocktails, Drinks, Recipes

Hot Buttered Rum

Well, it's March. Here in New York, after another warm spell, we're back in the midst of chilly temps. It's more Paris chilly than Northeast US frigidness; instead of negative temps giving your face frostbite, the all the cold moisture in the air just seeps into your bones. These past few rainy days, hiding indoors with a good movie or book seems preferable to sloshing through the streets and subways, the latter which in New York becomes totally crippled any time we get more than 1/4 inch of rain.

I've also been dealing with the cold by whipping up some hot drinks. In this case, hot buttered rum. Now, every bar in town seems to serve a mulled wine, hot apple cider, or hot toddy. But in our high-cholesterol-fearing modern age, it seems that nobody wants any butter in their drinks anymore, even as we scarf down pork belly entrees and bacon desserts en masse. What a shame. Because you can actually make this delicious drink with just a scant 1 teaspoon of butter, or less than the amount the average person puts on his morning toast.