Cold weather calls for hot drinks. Among the offerings—and certainly one of the most ubiquitous—is the hot buttered rum. Dating back to Colonial New England, the practice of adding rum, butter and spices to hot water has evolved over the years, but remains a classic winter warmer.
In 1952, Harvey Hudson began mixing up hot buttered rum for patrons at his bar in Bremerton, Washington, located on the Olympic Peninsula. His concoction soon became so popular that people asked if they could buy containers of the mix to use at home, and Harvey’s Buttered Rum Batter was born. By the 1960s, demand for Harvey’s grew enough that he contracted with a local dairy to use their facility for production, and also began distribution through their milk delivery trucks. Hudson built his own production facility in Bremerton in 1972 and expanded distribution. Soon, the iconic yellow and black tubs of Harvey’s could be found refrigerators and freezers across the Pacific Northwest.
Stacy Ryan bought the business in 2011, after Hudson passed away at the age of 94. She has retained the legacy of the Harvey’s brand, and continues making the hot buttered rum batter with Hudson’s recipe. Orders for the 12-ounce tubs of batter peak October through January, with production reaching more than 100,000 for retail orders.
Ryan hears from Harvey’s fans across the country. “People have so many memories of the hot buttered rum batter,” she notes. “They talk about being allowed to have it as a kid with hot water or milk, and everyone talks about eating it out of the tub with a spoon.”
Distribution of Harvey’s Hot Buttered Rum Batter extends across the Pacific Northwest and further east, and can be found in grocery stores and big box liquor stores.
Ryan fulfills a lot of mail orders as well, particularly for people that can’t find Harvey’s where they now live. “When people find us, they always share these memories,” she says. “A lot of people had it growing up with their parents and want to bring the tradition back. We have a lot of military personnel in Kitsap County, and now former military that are stationed elsewhere call because they can’t find it in, say, Philadelphia.”
Traditionally, a heaping teaspoon of the batter is added to a mug, along with a shot of rum, then topped with hot water. Ryan alternatively suggests a twist on the classic by using apple cider instead of water, and Tuaca or apple brandy instead of rum.
Harvey’s “Apple Pie” Drink
8 ounces apple cider
1 heaping teaspoon Harvey’s Rum Batter
1 ounce Tuaca liqueur or apple brandy
Heat apple cider to near boiling. Add Harvey’s Rum Batter and Tuaca or apple brandy. Stir to combine. Serve in a mug garnished with whipped cream and a cinnamon stick.
