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Hot buttered rum recipe with Dead Man’s Gold spiced rum

Rich, velvety and luxuriant, hot buttered rum is a warming winter classic. But when you switch up the spirit for Stone Pine Distillery’s Dead Man’s Gold spiced rum, it evolves to become something so much more.

Hot buttered rum has been around for a very long time. In the States, it’s been a popular winter drink since the 1650s. However, it’s never really taken off in bars.

Perhaps the drink’s soothing smoothness would lull lively patrons into a less thirsty stupor. Probably not a drink for a night out.

But imagine cuddled up somewhere cosy, the chills of the evening pushing against the windows with one of these at your elbow.

Dead Man’s Gold hot buttered spiced rum

Buttery richness mixed with cinnamon and vanilla, then bolstered by the exotic warmth of this one-of-a-kind Aussie spiced rum - this cocktail certainly has its snoozy properties.


- 50ml Dead Man’s Gold spiced gold rum - shop it here

- 1tbsp softened unsalted butter

- 1 tsp soft brown sugar

- 1 pinch of cinnamon

- 1 pinch of allspice

- 1/2 pinch of salt crystals

- 1 dash of vanilla essence

- Off-boil hot water


1. Mash spices, sugar and salt into the butter, drop the mixture into your glass and add hot water. Stir until butter has dissolved and stir in the vanilla.

2. Add the Dead Man’s Gold spiced rum, stir well and garnish with a cinnamon stick or burnt orange slice.

3. Sip in front of an open fire… or Netflix.

Check out our other delicious recipes here and click here to go to our shop - the most extensive range of Aussie craft spirits in one place.


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