When it comes to hot buttered rum, Mike Page, the mixologist at Henri (18 S. Michigan Ave., 312-578-0763), swaps boiling water for hot apple cider. Page turns to Mick Klug Farm for its stellar blend of Honeycrisps, Jonathans, and Cameos (a juicy, sweet new cultivar). “Great flavor and body,” says Page, “and you find Klug’s cider at Green City Market or Olivia’s Market [in Wicker Park].” That’s cool.

Mike Page’s Hot Buttered Rum Cocktail

Yield: 2 servings
Prep time: 15 minutes

Spice Butter

¼ lb. Softened butter
½ tsp. Ground allspice
½ tsp. Ground cinnamon
½ tsp. Ground nutmeg


4 Sugar cubes
8 Allspice berries
2 Star anise pods
8 Cloves
2 Cinnamon sticks
6 Tbsp. Aged dark rum
2 Tbsp. St. Elizabeth allspice dram
2 Cups Steaming hot apple cider

1. Whip the softened butter until fluffy. Slowly add the allspice, cinnamon, and nutmeg. When the spices are fully incorporated, refrigerate the mixture.

2. Place 2 sugar cubes, 4 allspice berries, 1 star anise pod, 4 cloves, and 1 cinnamon stick in each mug.

3. Jigger 3 Tbsp. of rum and 1 Tbsp. of allspice dram straight into each mug and then top with 1 cup of cider. Use the cinnamon stick to stir.

4. Serve the spice butter on the side for cocktailers to add the amount they choose.

TIP: You will have plenty of spice butter left over; store it for the next time you throw a party.