volcano house hot buttered rum

1 jigger Myers' Rum (2 oz Plantation Original Dark)
1/2 jigger Sirop (1/2 oz Simple Syrup)
1/2 jigger Lemon Juice (1/2 oz)
A few dashes Maraschino (1 scant bsp Luxardo)

Build in a large Fizz glass (pre-heated single old fashioned). Fill with very hot tea (5-6 oz Japanese green tea), float a small piece of butter, and add a lemon twist and 3-4 cloves.

For a cocktail suggestion two Sunday nights ago, I picked out Ted Saucier's Bottoms Up and spotted a hot drink recipe that seemed perfect for the chilly weather. That drink was the Hot Buttered Rum created at the Volcano House in Hawaii by Bob A. Ida. I came to love Hot Buttered Rum when I tasked myself to create the house recipe at Loyal Nine for the inaugural winter season, and I have enjoyed the other Tiki-style ones that I have found in the literature such as the Pub & Prow's Hot Buttered Rum, Hot Tiger's Milk, and the Hot Zombie. This Hawaiian recipe was closest to the Hot Zombie for it contained citrus juice in the mix.The Volcano House's Hot Buttered Rum was subtitled in the book with "A welcome drink on cold rainy days" which sounded more delightful than the weather we were experiencing in the Northeast. On the nose, butter, lemon, and dark rum aromas greeted the senses. Next, lemon with a slickness from the butter filled the sip, and the swallow came through with dark rum, lemon, green tea, and a hint of nuttiness from the Maraschino.