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Hot Buttered Rum with Eminente Reserva 7 Years

Make your own classic Hot Buttered Rum with Eminente Reserva 7 Years for that instant Christmas feel at home. Eminente Reserva possesses the aesthetics of a traditional Cuban light rum but with the complexity and depth of a very old one.


  • Eminente Reserva 7 Years
  • 2 L naturally cloudy apple juice
  • Butter
  • Sugar
  • Winter spices such as cinnamon, cloves, vanilla, tonka bean, star anise, cardamom, nutmeg


  • Cup


  • Marshmellow flambéed


Bring 2 liters of apple juice to a boil in a saucepan and add a few spoons of sugar to taste.

Briefly toss spices such as cinnamon, cloves and cardamom and break them up a bit and then put them in a tea bag and knot.
Put the spice packet in the apple juice.
Grate spices such as nutmeg and tonka bean into the pot.
Or add a few spoons of “gingerbread spice” you can find at the store.

Let it steep for 10-15 minutes.

As soon as the apple juice is hot enough, the hot buttered rum can be served.

Pour the hot and seasoned apple juice into a cup and add Eminente rum depending on the desired strength. (2-4 cl rum per cup)
Finally, add a large knob of butter or coconut oil to the drink.