Chris Hannah’s Hot Buttered Rum

Chris Hannah, Jewel of the South | New Orleans

Hot Buttered Rum Jewel of the South

At his NOLA bar, Jewel of the South, Chris Hannah relies on a number of flavored batters to kick up the bar’s Hot Buttered Rum. Below is his base-base, which can be doctored with everything from cocoa to galangal and hibiscus.


Serving: 1

  • 1 3/4 ounces aged rum
  • 1 3/4 ounces aged rum
  • 2 tablespoons batter (see Editor’s Note)
  • 2 tablespoons batter (see Editor’s Note)

Garnish: cinnamon stick

  1. To a tempered mug, add 2 tablespoons of batter.
  2. Top with hot water and stir in the spirit to incorporate.
  3. Garnish with a cinnamon stick.
Editor's Note

1 pound butter, softened to room temperature
1 pound light or dark brown sugar (replace up to 1/2 pound with confectioner’s sugar)
1 tablespoon cinnamon
1 tablespoon nutmeg
1/2 teaspoon ground cloves
Optional: Add 2 tablespoons cocoa powder; or 1 tablespoon powdered galangal and 4 tablespoons ground, dried hibiscus; or 1 tablespoon ground, toasted fennel, 1 tablespoon ground ginger, 1 teaspoon clove  

Add butter, sugar and spices to a stand mixer or mixing bowl, and combine until all ingredients are evenly incorporated. Store covered in the refrigerator.