Hot Buttered

Hot Buttered Rum Runner


Hot Buttered Rum Runner: Saturday afternoons spent out in the back yard with the leaf blower, piling up the colorful fallen leaves. Tilling up the garden after a satisfying season of picking tomatoes and winter squash. A brisk chill in the air. It’s a wonderful time of the year. And when I come inside after my yard work, I want something alcoholic and hot, from The Vivant’s Top Ten: Fall Cocktail Roundup, my friends over at 3 Badge Beverage have just the thing.

This recipe uses their Kirk and Sweeney Dominican Rum as a foundation. I don’t know what it is about the Caribbean, but they sure do know how to make a good rum on the islands down there. I appreciate the name Kirk and Sweeney, which is a nod to its Prohibition-era roots. This was actually the name of a schooner which was well known for smuggling rum to the Northeast during the early years of Prohibition. It has a wonderful mahogany color to it and a sweet aroma with just a hint of vanilla balancing the toasted oak. You may be sitting in your home in the cold Midwest, but the 12-year Reserva is going to actually transport you to a sunny Caribbean beach. It’s perfect for the season.


  • 2 oz Kirk and Sweeney 12 Reserva
  • 1 Tbsp hot buttered rum batter (see recipe below)
  • 3 to 4 oz hot water


  1. Place hot buttered rum batter in the bottom of an Irish coffee glass or mug.
  2. Pour in rum, and top with hot, not boiling, water.
  3. Stir, garnish with a cinnamon stick and enjoy hot.

Hot Buttered Rum Batter

Stir one pound of butter, 2-1/4 cups packed brown sugar, 2 cups sugar, 1 Tbsp ground cinnamon, 1 tsp ground clove and 1 tsp ground nutmeg in a bowl to combine. Add 1 qt of softened vanilla ice cream and stir again. Use immediately or freeze for future libations.