Hot Buttered Rum

  • 1 stick unsalted butter, softened
  • 2 cups Light Brown Sugar
  • 1 tsp Ground Cinnamon
  • 1/2 tsp Grated Nutmeg
  • 1 pinch Ground Cloves
  • 1 pinch Salt
  • 1 bottle Crook Jaw’s Amber Rum
  • Boiling Water

In a bowl, cream together the butter, sugar, cinnamon, nutmeg, cloves, and salt. Refrigerate until almost firm. Spoon about 2 tablespoons of the butter mixture into 12 small mugs. Pour about 3 ounces of rum into each mug (filling about halfway). Top with boiling water (to fill the remaining half), stir well, and serve immediately.

O'Brien's Vodka recipe