Patrick Spears / Supercall

Rum • Sweet
Hot Buttered Rum

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When American colonists began importing rum to the colonies from Jamaica, it led to the creation of a number of rum-based drinks, including this decadent mix of rum, hot water, butter, brown sugar and spices. We suggest making up a big batch of hot buttered rum batter and throwing it in the freezer—it’ll keep until the mood strikes on a cozy night in.

The Essentials

hot buttered rum batter
Hot water
The Details


2 oz rum
2 tbsp hot buttered rum batter
Hot water
Cinnamon stick


  • Add rum and hot buttered rum batter to a mug.
  • Fill mug with hot water and wait for batter to melt.
  • Stir until well blended.
  • Garnish with a cinnamon stick.
Hot Buttered Rum Batter
Custom Ingredient


4 sticks butter
2.25 cups dark brown sugar
1 tbsp ground cinnamon
2 tsp orange zest
1.5 tsp ground clove
1.5 tsp ground nutmeg
1 quart vanilla ice cream


  • In a medium saucepan, melt the butter over medium heat.
  • Whisk in brown sugar and heat until just dissolved.
  • Remove the pan from heat and whisk in remaining ingredients.
  • Pour mixture into a sealable container and let cool.
  • Store in the freezer.
Rum Sweet Intermediate

Though Pusser’s Rum trademarked the recipe in the early 1980s, the classic Painkiller formula was actually created in 1971 by Daphne Henderson, the owner of a tiny, six-seat swim-up bar called the Soggy Dollar Bar in the British Virgin Islands. Henderson kept the exact recipe for her sweet concoction a secret, but Pusser’s founder Charles Tobia...