Hot buttered rum recipes often require a good bit of prep, which is why we love this version from NoMad Bar. Just a few simple ingredients and you’re on the road to warm, rummy goodness.
2 oz. aged Venezuelan rum
5 oz. hot water
2 oz. butter base
Tools: whisk, microzester
Glass: coffee mug
Garnish: grated nutmeg
Whisk all of the ingredients together thoroughly. Grate nutmeg on top.
Butter base: Combine 1 stick butter with ¼ cup of demerara sugar and ¼ piece nutmeg, grated. Let the butter come to room temperature and stir in the sugar and nutmeg until well-mixed. Roll into plastic wrap and store in fridge.
Leo Robitschek, NoMad Bar, New York City