pub & prow's hot buttered rum

1 oz Dark Jamaican Rum (Coruba)
1 oz Crème de Cacao (Tempus Fugit)
4 oz Hot Water
1 pat Butter

Add the rum, liqueur, and butter to a pre-heated 6 oz mug (single Old Fashioned glass). Add the hot water and stir to mix.
To fight the chill two Fridays ago, I turned to the hot drinks section of Beachbum Berry's Remixed. Of the hot buttered rum recipes, I was tempted by the chocolatey one from the Pub & Prow in Chicago circa the 1950s. Once in the mug, it smelled a lot like milk chocolate, and the sip offered caramel with a smoothness from the butter. Finally, the swallow presented chocolate flavors that transitioned into funky rum notes. Overall, the combination reminded me more of a boozy hot chocolate than hot buttered rum, and perhaps a little bit of spice would not be out of place here.