Hot Buttered Rum began as colonial survival fuel: butter first, rough rum, and 180–190°F water—now upgraded with a batter that includes vanilla ice cream. The details matter—Jamaican pot-still rums like Smith & Cross vs toffee-rich Demerara, fresh-grated nutmeg, and strict temp control or you get greasy pools. Modern riffs range from maple-syrup New England mugs to Buena Vista Cafe’s Barbados-rum classic, Eastern Standard’s historical specs, and Death & Co’s clarified/fat-washed experiments.