Giving Thanks To You…And A Hot Buttered Rum Recipe

After one sip, you’ll give thanks to all that is rum.

Thanksgiving is upon us and it’s time to give thanks. I’d like to give thanks to delicious rum, speechless Caribbean beauty, and having wind in the sails, but most of all I’d like to give thanks to all of you…the Castaways.

I would continue to write this blog if it were only my mother reading. But having readers like you to share in the adventures truly makes all the work worthwhile. I learn from your travel stories and hopefully you are inspired by mine.

We are all cut from the same cloth. We are drawn to where the sand touches the blue sea,  where the coconut palms dance overhead, and the rum punch flows freely. This island love bonds us. I haven’t met most of you, but I know we would be great friends because of this common bond. The ones I have met know this is true. We are spirited…we are island hoppers…we are Castaways.

Thank you.

This Thanksgiving, I raise a glass of Hot Buttered Rum to you. Cheers!

Hot Buttered Rum Recipe


  • 4 ounces (1 stick) room-temperature unsalted butter
  • 1 1/2 ounces dark rum
  • 1/2 cup packed dark-brown sugar
  • 1 teaspoon finely grated orange zest
  • 3/4 teaspoon ground cinnamon
  • 3/4 teaspoon ground ginger
  • 1/2 teaspoon ground nutmeg
  • 3/4 cups boiling water
  • Squeeze of Fresh orange juice

Mixing Instructions: First create the spiced butter by mixing room-temperature butter, sugar, orange zest, cinnamon, ginger, and nutmeg until combined. Combine 2 tablespoons spiced butter with 1 1/2 oz. (3 tablespoons) dark rum in four glasses. Pour 3/4 cup boiling water into each, and stir. Top each with a squeeze of fresh orange juice. Raise glass and toast.

Let me know if you mix up a batch of this fall time/Thanksgiving rum cocktail. You’re going to love it!


Caribbean Instagram

By |2016-12-31T11:58:04+00:00November 25th, 2015|Boat Drinks|4 Comments

About the Author:

Just a salty pirate looking to explore and document the wonders of the Caribbean. Professional blogger, rum judge, consultant, marketer, and consumer of blue water beauty.


  1. NancieM November 27, 2015 at 11:06 am

    Hope you had a wonderful Thanksgiving Ryan! Since I have most of my island experiences vicariously through you, (except for my own St. John ones!), I am grateful that you are so devoted to your blog. I enjoy every post, all the pics and the way you describe your adventures. Cheers to you Ryan! 😀

  2. mm
    RumShopRyan December 1, 2015 at 8:21 am

    Thank you so much Nancie! That means a lot. I’ll keep it up…love sharing this Caribbean passion! Cheers!

  3. Bashment December 6, 2015 at 7:10 pm

    This actually sounds like it would make a Delicious Brine for My Turkey lol I know what my Christmas Day Turkey is gonna take a 2 day Bath in…

  4. Bashment January 3, 2016 at 11:15 pm

    So the Last Bit of Our Christmas Day Turkey was finished off Yestaday. We really liked it with this Brine (Go light on the Cinnamon) lol We Decided to DeBone this Drunken Bird and add some Herbs to the Brine. Thn we Funneled all those Drunk Bird Drippings bck into the Gravy whn the Bird was Done Cooking. It was so Yummy wit that Faint taste of Rum in the Bckground…

Comments are closed.