Cheers: Hot spiced buttered rum

When the weather outside is frightful, this turn-of-the-century dairy delight will warm you up from the inside out. Yet it’s not recommended for the diet-conscious. Jerry Thomas, the father of American mixology, advises that the piece of sweet butter added to the drink’s top should be “as large as half a chestnut”—a teaspoon, in less poetic terms. When making hot spiced buttered rum at home, don’t forget that the recipe demands darker, aged Jamaican rum rather than the white Puerto Rican variety. The warm liquor together with the sweet buttery bite and the blended spices of this recipe make for a true palate-pleaser. Click here to read it. (Image courtesy epicurious.com)