Hot Buttered Rum

This sweet, spice-laced, spiked beverage—also known as a hot toddy— has its origin in colonial America, where New England distillers were turning molasses imported from Jamaica into rum as early as the 1650s. The steaming-hot mix of the strong local spirit and rich butter provided a welcome defense against the bitter-cold Northeast winter. Don’t be tempted to stir the melted butter into the drink. It should float on top.