{
  "api": "/cocktails/hot-buttered-rum/index.json",
  "collection": "cocktails",
  "date": "",
  "description": "",
  "draft": false,
  "fields": {
    "category": "Understanding Rum",
    "coveBookPageNumber": 202,
    "draft": false,
    "garnish": "Cinnamon stick",
    "glassware": "8½-ounce Irish Coffee glass",
    "ingredients": [
      {
        "amount": 3,
        "name": "SC hot Buttered Rum Batter",
        "unit": "barspoons"
      },
      {
        "amount": 1.5,
        "name": "blanded aged rum",
        "unit": "oz"
      },
      {
        "amount": 6,
        "name": "hot water",
        "unit": "oz"
      }
    ],
    "instructions": "Add the batter and rum to the mug. Top with hot water and stir well. Add garnish.",
    "isBehindPaywall": false,
    "notes": "Always feel free to play with the proportions. Another twist is the Wilford Brimley, created by our bartender Dane Barca: Add 2 barspoons of batter, 1 ounce of SC Coconut Cream and substitute 1 ounce of black blended overproof rum to the mug before topping with hot water. Top with 1 ounce of sweet cream (see Parisian Blonde) and grate nutmeg on top.",
    "origin": "Smuggler’s Cove original, adapted from historic recipes",
    "overview": "The most famous way to ward off the chill of a cold night, a hot spiced rum appeared in the 1862 Jerry Thomas Bartender's Guide.",
    "recipeOrigin": "Smuggler's cove book",
    "title": "Hot Buttered Rum",
    "weight": 800
  },
  "html": "",
  "id": "cocktails/hot-buttered-rum",
  "lastmod": "",
  "markdown": "",
  "readingTime": 0,
  "slug": "hot-buttered-rum",
  "summary": "",
  "title": "Hot Buttered Rum",
  "url": "/cocktails/hot-buttered-rum/",
  "weight": 800,
  "wordCount": 0
}