The trick to perfecting this cocktail is a light hand. For a single glass of Chicago's famed Scofflaw's hot buttered rum, bartenders use just 0.6 ounces of Cruzan Black Strap and an ounce of aged rum.

Butter was added to enrich the drink, and voila, a brand new, pre-American cocktail was born, the perfect nightcap for a cold New England night. Water, rum, sugar, spices, and butter.

This hot buttered rum recipe from chef Stephanie Izard is made in a slow cooker with cream, butter, dark brown sugar, spiced rum, and Moroccan spices for a warm, velvety, crowd-pleasing winter drink.

Simmered on the stove and made with ingredients you already have on hand, you’ll be happily sipping from your steamy mug in 15 minutes or less.

Hot Buttered Rum kept New England warm and inebriated through many a winter, back in the pre-war days. The pre-Revolutionary War days, that is.

National Hot Buttered Rum Day’s background can be traced back to the mid 17th century. At the time, rum, the popular alcoholic drink, had been introduced into the US from Jamaica.

January 17 is National Hot Buttered Rum Day (and no, we're not making that up). What better way to celebrate this "holiday" than with a drink in your hand? Here are our six favorite NYC bars ...

Make the biscotti: Melt butter in a small saucepan over medium-low. Continue cooking, stirring constantly, until butter smells nutty, is browned, and is foaming, and any sizzling has subsided, 6 ...