Recipe: Rare Bird's Warmth Itself

You’ll want to prep in advance for this festive hot buttered rum recipe from Meg Hoberg, Rare Bird’s food and beverage manager, but it’s guaranteed to keep you warm on a frosty day. Cheers!


2 ounces dark rum (Zaya Gran Reserva)

6 quarts hot water

4 cups packed dark brown sugar

1 cup (½ lb) butter

10 cinnamon sticks

2 teaspoons vanilla extract

2 teaspoons salt

1 ½ teaspoons cloves

1 teaspoon nutmeg

1 teaspoon allspice


Mix all ingredients, except for the rum, in a stock pot or a slow cooker. Cook covered on low for 5 hours. Strain through a fine strainer, and serve in a warmed mug with rum. Top with fresh whipped cream, if preferred.