Hot buttered rum is an American tradition dating back to colonial times, and a surefire hit at any holiday-season gathering. It’s also an ideal party cocktail because it can be prepared ahead of time. The first step is to make a batter. Combine 8 ounces (2 sticks) of organic butter with 1.5 cups brown sugar, 3 teaspoons of cinnamon, half a teaspoon of cloves, 3 teaspoons of nutmeg, and a pinch of salt in a sauce pan on low heat. Stir until the butter softens and the spices and butter combine uniformly. Remove from heat and refrigerate until solid. The batter may be stored refrigerated.
To mix the cocktail, combine 1.5 ounces of Papagayo Anejo or Papagayo Spiced Rum, based on your preference, and a tablespoon of the batter in a lowball glass or mug. Top off the glass with boiling water and stir until the butter batter is entirely dissolved. Garnish with a cinnamon stick.