Hot buttered rum and ginger toddy recipe | delicious. magazine
Hot buttered rum, fiery with ginger, pack a serious punch. Garnish with fresh lemon slices and enjoy on a cold winter's night.
Ingredients
- 150ml dark rum (you can use whisky or brandy if you prefer)
- 200ml Stone’s Ginger Wine
- 8 whole cloves, lightly bashed
- ½ lemon, thinly sliced
- 3 tbsp light brown soft sugar
- 200ml boiling water
- 1 cinnamon stick, broken in half
- 25g butter
- 4 long rosemary sprigs
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