Hot Buttered Rum in a Jar
This is a sponsored post written by me on behalf of Don Q rum. All opinions are 100% mine.
It’s officially fall and there’s nothing I love more than a warm cocktail to keep me warm. If you’ve never had a Hot Buttered Rum, it’s pretty much the perfect warm cocktail for a chilly fall night. A good one, though, will have a good amount of spices in it and is kind of a pain to make on a whim.
To solve the problem, I like to mash together the base spice mixture and store it in a jar for a few weeks! Then making a cocktail is as easy adding a tablespoon of the spiced butter mixture, a few ounces of good rum, and hot water!
Speaking of rum, allow me to introduce you to the wonderful Don Q spiced rum. To be honest, I’d never tried this rum until they contacted me, but I was immediately sold on it. It’s one of the better spiced rums I’ve had, but I also just love the story of the distillery.
Destilería Serrallés is one of the oldest family-owned businesses in the US and they have been making delicious rum since 1865! They are an environmentally friendly distillery and have a great water recycling program, rather than disposing of it in the ocean. Plus, did I mention they make excellent rum? It’s nicely spiced, but not overly sweet.
Also, I love being able to support a Puerto Rican business after the devastating hurricane they are still recovering from.
Check out the Don Q website to find a location near you and try out this Hot Buttered Rum in a Jar this fall! (Would also be great holiday gifts!)
1) Mash butter well with all the spices. It helps if the butter is room temperature. Transfer spiced butter mixture to an air-tight jar. Store in the fridge for 1-2 weeks.
2) To make a Hot Buttered Rum, add 1 tablespoon of the spiced butter to a mug with 2 ounces of spiced rum. Top off with 5 ounces hot water. Stir to melt butter and mix spices. Drink while warm!
This jar mix starts with butter. I used unsalted, but salted would actually be okay I think. Lots of good spices go in this bowl.
Mash everything up really well and you’ll have a delicious-smelling paste. This is pretty potent stuff. You wouldn’t want to eat it on toast or something. It needs to be diluted!
You can pack this spiced butter mix in a jar and it’ll keep great in your fridge for a week or two. If you’re me, it won’t last that long.
Making a hot buttered rum is so simple when you have this on hand. Scoop out about a tablespoon of the butter mixture and mix it with rum. It won’t dissolve completely at this point. That’s fine!
Then add some hot water (about 5 oz.) which will melt the butter and mix in the spices and rum.
The result is a delicious cocktail that I’m already looking forward to serving guests this holiday season.