I first came across this recipe in Jeff ‘Beachbum’ Berry’s Grog Log while looking for, well, I don’t know what I was looking for. Maybe just something that I actually had the ingredients for (at that time). But I gave it a whirl and really liked it. It takes more time to make than a lot of drinks, because you have to steep hot tea first, but that only really adds a few minutes. I ended up putting it on a party menu, and got rave reviews. It is one of my favorite hot drinks, striking an elegant balance between tart, sweet and rich.

Volcano House Hot Buttered Rum CocktailVolcano House Hot Buttered Rum

  • 1 1/2 oz dark rum (Myers is actually called for)
  • 1/4 oz maraschino liqueur
  • very hot black tea (Earl Grey works well, as does decaf tea)
  • 3/4 oz lemon juice
  • 3/4 oz sugar (1-1.5 tablespoon)
  • cloves
  • slim pat of butter

Pre-heat your glass, preferably a clear one. Add your rum, maraschino, lemon and sugar while the tea is steeping in another container. Add the hot tea. Garnish with a strip of lemon peel studded with cloves and float the butter on top.

As with all hot drinks, pre-heating the glass is essential, as you want the butter to melt. I always make sure that the tea is very hot. If you aren’t a tea drinker, here’s how to make the tea: Start with fresh, cold water, bring to a rapid boil and pour over your loose tea, approx. 1 teaspoon per 6oz of tea. Steep 5 minutes and fine strain.

While this recipe calls for Myers, I’ve never made it with that rum. I typically use a lighter rum like the Cruzan dark or something rich like Pussers, but for the sake of thoroughness I made one with Coruba, a very dark Jamaican rum. Maybe a touch too rich!

I got a chance to visit the Volcano House later, but the restaurant there now wasn’t open. Here’s a photo of the view from there just outside the Volcano House at Hawaii Volcanoes National Park on the edge of Kilauea Caldera. (click photo for the whole crater panorama stitched together)

View from Volcano House Hawaii

You might also be interested in Rumdood’s take: http://rumdood.com/2009/12/03/volcano-house-hot-buttered-rum/

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Sherry Tasting

March 14, 2010

I realized that I don’t know squat about sherry as a cocktail ingredient, but would like to learn more. And I found I wasn’t alone. Several of our friends had a hankering for a sherry tasting, so we got a group of people together who each brought a bottle or three. We also collected a number of cocktail recipes containing sherry to experiment with. Much like a wine tasting, we started with the driest finos and progressed to the sweeter amontillados, olorosos and the the dessert stylings of Pedro Ximénez. Here are my notes from that fun evening.

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Time for a Rhumble!

January 22, 2010

I’ve always like the apricot brandy and dry vermouth combo (ie Darb, Frankenjack from the Savoy Cocktail Book) and wanted to see if sherry could stand in if some bitters were added. Cocktail recipe included.

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The Sylvan Nudge

September 30, 2009

Have you ever been at the end of a long meal and wanted a little something with alcohol, sugar or both, but yet you’re about to fall into a food coma? Or you just want a little extra something in your Saturday morning coffee? The French Nudge is a perfect marriage of all these desires. […]

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Whiskey Sour

August 24, 2009

The Whiskey Sour is a true classic that has somewhat fallen out of favor because it is very difficult to get made well in a bar. Even if your bartender isn’t using commercial sour mix, he or she has to be willing and able to adjust the sweetness to your taste. Much like lemonade, everyone has a slightly different preference between mouth-puckeringly sour and syrupy sweet and so this is really a drink that you need to adjust to you or your customer’s taste, recipes aside. However, as a starting point, I humbly submit mine to be used as a starting point for your own.

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Beautiful Grand Marnier

July 13, 2009

July 14th is National Grand Marnier Day, and in honor of that I wanted to share with you one of my favorite drinks for showcasing Grand Marnier, the Beautiful.

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New Orleans Update

July 11, 2009

I just wanted to post a quick update that I am in New Orleans at the Tales of the Cocktail and am having a fantastic time. I’ll be posting a real writeup  of both Tales and the CSOWG conference Drink.Write 2009 when I have more time  – for now you can check out my post […]

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Sylvania – A Drink Named After Me

June 25, 2009

For those readers that are not regular scourers of the cocktail blogs, I wanted to let you know that SeanMike over at the Scofflaw’s Den has just posted about a drink named after yours truly, the Sylvania.

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June 16, 2009

Around my house, the Knickerbocker is a regular summer favorite. A very old drink, it was published in 1862 by Jerry Thomas and reappeared in books of the time until Harry Johnson’s 1888 manual. I have adapted the recipe here from Wondrich’s Imbibe! (Thomas) and Haigh’s Vintage Spirits & Forgotten Cocktails (Johnson). Quoting Wondrich, “With it’s rum and its lime juice, its syrups and liqueurs, the Knickerbocker is the spiritual progenitor of the Tiki drink. Think of it as an 1850’s Mai Tai–similar drink, different island.”

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Gin and Fresh Tonics

June 7, 2009

Inspired by an old Alcademics post and some recent warm weather, I set about perfecting a recipe for a gin and tonic that uses fresh cinchona bark and fruit juice, rather than tonic water.

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