As winter rears its frosty head, we could all use a good thawing out with a toasty winter warmer right about now, so I thought you might be interested in a couple of BACARDÍ’s own steamy libations, especially with Hot Toddy Day on January 11th and Hot Buttered Rum Day coming up on the 17th.
While the origin of the hot toddy is still up for debate, we do know that rum made its first hot toddy debut in the U.S. during the 18th century, where the beverage maintained its longstanding reputation as a natural remedy for the common cold. An idyllic complement to aged rum’s oaky, vanilla and honey flavors, hot toddies inspired the creation of hot buttered rum with just a few tweaks to the original recipe to create a richer, more indulgent flavor profile!
BACARDÍ Rum Toddy
Method: Pour hot water into a tempered glass mug. Squeeze the lemon wedge into the water, add honey, and stir until the honey is dissolved. Add BACARDÍ Añejo Cuatro and stir gently. Garnish with a cinnamon stick and lemon slice.
BACARDÍ Hot Buttered Rum
Method: Combine all ingredients in a saucepan on the stovetop over medium heat. Stir continuously until the sugar dissolves. After the sugar dissolves, simmer for 5-10 minutes to infuse all flavors. Pour mixture into a serving vessel and serve in individual glass mugs. Garnish with a cinnamon stick and lemon wheel.