It’s hot toddy season again. Follow along as cocktail connoisseurs A-K Hada and Darnell take us through two variations on the classic, cozy cocktail: Rum Toddy and Hot Buttered Rum. Rum Toddy 1 ½ parts BACARDÍ Gold Rum 3 parts of Hot Water ¼ part of Honey 1 Lemon Wedge Pour hot water into a tempered glass mug. Squeeze the lemon wedge into the water, add honey, and stir until the honey is dissolved. Add BACARDI Gold Rum, and stir gently. Garnish with a cinnamon stick and a lemon slice. Hot Buttered Rum 2 parts BACARDÍ Spiced Rum 3 parts of Hot Water ¼ heaping tsp Soft Brown Sugar ½ Knob Unsalted Butter 1 Cinnamon Stick 1 Star Anise Combine all of the ingredients in a medium-sized saucepan on the stovetop over medium heat. Stir continuously until the sugar dissolves. After the sugar dissolves, simmer for 5-10 minutes to infuse all the flavors. Pour mixture into a serving vessel. Serve in individual glass mugs. Garnish with a cinnamon stick and a lemon wheel.