Hot Buttered Rum For a Cold Day at Sea

There are days you head out early with the tide, salt spray in your face, fish on your mind. And then there are days you pour another mug, turn up the radio, and let the storm pass. This drink is for the latter.

Hot Buttered Rum has deep maritime roots, it’s comfort in a cup, born from necessity, upgraded with a little galley magic. And on a cold, choppy day when the harbor flags are snapping and the boat’s not going anywhere, this is what warms your bones.

So, where did Hot Buttered Rum come from?

Like most great maritime inspired drinks, it started with rum, a spirit long associated with the sea, thanks to British naval rations, Caribbean trade routes, and American colonists who took what they had and made it work. By the 1600s, hot drinks with rum, sugar, and spices were common winter warmers across the Atlantic.

But the butter is what turns this from a hot toddy into something luxurious. It adds body, richness, and a silky mouthfeel that feels downright indulgent after a day in the wind. This is seafarer’s comfort food, in liquid form.

Why make it when the weather turns?

Because some days, the small craft advisory goes up and your best move is… not moving. Because warm drinks take the chill off faster than any jacket. And because sometimes, it’s nice to pretend your boat is a 1920s drawing room and you’re sipping rum by a crackling fire.

Serves: 2
Prep Time: 15 min

Main Ingredients:

6 Tbsp unsalted butter
6 Tbsp brown sugar
3 cinnamon sticks
3 orange peels (wide strips with a peeler)
¼ cup orange juice
1 tsp vanilla extract
½ cup water
1.5 oz dark or spiced rum per serving

Equipment

Small saucepan
Stirring spoon
Thermos (if prepping ahead)
Mugs
Peeler (for that signature orange twist)

Instructions

1. In a small pot, combine butter, brown sugar, cinnamon sticks, orange peel, orange juice, vanilla, and water.
2. Heat gently until butter melts and sugar dissolves. Let it simmer for 5–10 minutes, filling the cabin with warm, citrusy spice.
3. Strain if desired, or keep it rustic.
4. To serve: pour 1.5 oz of rum into each mug and top with your hot buttered base.
5. Garnish with a cinnamon stick and fresh orange peel.

No Rum, No Problem: The Mocktail Version

Want the warmth without the booze? Just skip the rum and serve the hot buttered base as-is. It’s like a mulled cider meets a spiced tea, rich, cozy, and deeply comforting. Add a splash of apple juice or steep a black tea bag in the mix (with a little extra water) for a little depth. Garnish with the same cinnamon stick and orange peel and sip it slow. Perfect for your little deckhands, dry days, or anyone just craving something to warm their hands.

Why We Love This Recipe For Boat Life:

Because some days, the best cruise plan is no cruise at all. This drink is made for gray skies, creaky docks, and the kind of quiet that only rolls in with the fog.

It Pairs Well With:
• Clam chowder, roasted potatoes, or a leftover slice of quiche
• Fog horns and fleece blankets
• That book you’ve been meaning to read

Because that’s what a good boat day can be. Not always a full-send adventure, but a slow, soul-warming pause. The kind where the stove is on, the radio hums low, and you’re reminded that staying put can be just as satisfying as setting sail. And if there’s Hot Buttered Rum involved? Even better.

Cheers,
Max & Theresa