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Dark rum, butter, sugar, spice, and hot water: colonial New England's answer to a hard winter.
Typical way it's made: 2 oz dark rum, 0.5 oz demerara syrup, 1 pat of butter, hot water to top, grated nutmeg
New England began importing Caribbean molasses in the 1650s and turned it into rum at a startling pace; Boston had a distillery by about 1660. Colonists folded the local surplus into the hot sweetened drinks they already loved and enriched them with butter, winter calories being no small thing in a drafty colony. The recipe has barely moved since.
Did you know
The drink holds its own spot on the American calendar: National Hot Buttered Rum Day lands on January 17, deep in the coldest stretch of winter.