#155 Cocktail: Hot Buttered Rum

   After molasses began being imported to Colonial America from Jamaica, and distilleries opened in New England in the 1650s, colonists began adding distilled rum to hot beverages such as toddies and nogs, creating beverages such as hot buttered rum and eggnog, among others.
   Spiced rum drinks are especially popular during the winter months. Charles Coulombe, author of Rum: The Epic Story of the Drink that Conquered the World, writes that rum has always been an "important component of American holiday celebrations", and given the Puritanical ban on outright celebration of religious holidays, hot toddies and spiced rum drinks share an association with American civic holidays, such with New Years and Thanksgiving.
    I know that is more a winter-ish drink, but because I feel like I will catch a cold and I am at letter H in this book, then, Voilà !!

4 ounces warm water or apple cider

1 tsp honey

1 whole clove

2 ounces dark rum or spiced rum

1/2 tsp unsalted butter

ground cinnamon to taste

1 cinnamon stick