Rum baba sixth of Tanaisie liqueur. Stohrer followed Stanislaus's daughter Marie Leszczyńska to Versailles as her pâtissier in 1725 when she married King Louis XV, and founded his pâtisserie in Paris in 1730. One of his descendants allegedly had the idea of using rum in 1835. While he is believed to have done so on the fresh cakes (right out of the mold), it is a common practice today to let the baba dry a little so that it soaks up better. Later, the recipe was refined by mixing the rum with aromatized sugar syrup. The baba is also popular in Naples,
Hot buttered rum cloves, allspice, butter, and hot water. The second is simply called Hot Rum, and the recipe is the same as for Hot Spiced Rum but omits the spices. In their stead a bit of nutmeg is grated over the top of the drink. Hot buttered rum Hot buttered rum is a mixed drink containing rum, butter, hot water or cider, a sweetener, and various spices (usually cinnamon, nutmeg, and cloves). It is especially popular in the fall and winter and is traditionally associated with the holiday season. In the United States, the drink has a venerable history which dates back