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.
Hot Buttered Rum
- 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.
- 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.
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...