Spiced Hot Buttered Rum (Connecticut)

Renée G.


No matter what time of the year you visit, this tavern will be serving only the freshest New England seafood. Even on the warmest days, though, don't miss the bar's Hot Buttered Rum, made with spiced butter, brown sugar and nutmeg.

Artisan Restaurant
275 Old Post Rd
Southport, Connecticut


☆☆☆☆☆ 0 votes

No-Cook or Other


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1 tbsp. unsalted butter, softened
1 tsp. light brown sugar
¼ tsp. pure vanilla extract
pinch ground cinnamon
pinch ground allspice
sprinkling freshly grated nutmeg
¾ cup unsweetened pineapple juice
1½ oz. dark rum
1 long cinnamon stick

How to Make Spiced Hot Buttered Rum (Connecticut)


  • 1In a small bowl mix the butter with the sugar, vanilla, cinnamon, allspice, and nutmeg until thoroughly combined.
  • 2Warm the pineapple juice in microwave until very hot, but not boiling. Remove and whisk in spiced butter until combined. Pour rum into heat proof glass mug.
  • 3Pour the pineapple juice mixture into the mug and drop in a long cinnamon stick to use as a swizzle stick.

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About Spiced Hot Buttered Rum (Connecticut)

Course/Dish: Cocktails
Main Ingredient: Alcohol
Regional Style: American

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