Hot Black Pepper and Brown Buttered Rum

In our book, there is no better winter cocktail than a hot buttered rum. A few simple tweaks elevate this from a fantastic quick cocktail, to the sublime. Anywhere butter is good, brown butter is better, and our friends over at Black & Bolyard make some incredible brown butters. We pair their bay leaf brown butter with our black pepper syrup, and a fine aged rum (we’re partial to Ron Zacapa 23), a liberal lashing of freshly grated nutmeg and a cinnamon stick. It doesn’t get any better than this on a frigid winter night. Or morning.

Servings: 1

Cook Time: 2

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½ oz Blank Slate Kitchen Black Pepper Rich Simple Syrup
1 teaspoon Black & Bolyard Bay Leaf Brown Butter
4 oz hot water
2 oz dark rum
freshly grated nutmeg
cinnamon stick


Add syrup, brown butter, rum and boiling water to a mug. Grate a generous amount of nutmeg into the mug, then stir with the cinnamon stick until the butter is dissolved.