The Northwest has more than its share of rainy days. In Washington alone, the record is a whopping 35 days of rain in a row. Despite this fact, a true Northwesterner will probably scoff at the idea of carrying an umbrella. We just like to keep our hands free for drink-holding instead. With the never-ending rotation of frosty mornings, cloudy days and rainy nights, there is no better weather for cozying up to a steamy adult beverage — like this Buzzed Buttered Rum featuring Puget Sound Rum Co. Rum 47 Amber rum.

This Woodinville, Washington, distillery makes high-quality and small-batch sipping rums distilled using a traditional-styled Jamaican pot still. The Rum 47 Amber rum is distilled from panela, an unrefined whole cane sugar produced in Latin America and the Caribbean, and aged in used bourbon barrels for a minimum of six months. The spirit has the perfect balance of vanilla and caramel to go with this buzzed up version of a hot buttered rum.

Traditionally mixed with hot water, this updated recipe uses hot coffee for a richer flavor, also adding a jolt of caffeine to get you through the gray days. Make a batch of ice cream buttered rum base to keep in the freezer for drop-in guests or for your next brunch cocktail party.

Buzzed Buttered Rum

Makes 1 cocktail

1-1 ½ ounces Puget Sound Rum Co. Rum 47 amber rum
2-3 tablespoons Buttered Rum Mix (recipe follows)
¾ cup hot coffee
Garnish: whipped cream (optional)

Measure the rum and Buttered Rum Mix into a coffee mug. Add the hot coffee and stir. Top with whipped cream if desired.

Buttered Rum Mix
Makes 2 cups, enough for 10-12 drinks

8 tablespoons (1 stick) salted butter, at room temperature
¾ cup packed brown sugar
¾ cup powdered sugar
1 ½ teaspoons finely minced orange zest
1 ½ teaspoons finely minced lemon zest
¾ teaspoon ground nutmeg
1/8 teaspoon ground cloves
¾ teaspoon ground cinnamon
1/8 teaspoon ground allspice
1 cup (½ pint) vanilla ice cream, softened
1 ½ teaspoons vanilla extract

In a mixing bowl, whip the butter, sugars, citrus zests and spices with an electric mixer on high speed for about 5 minutes, until fluffy. Stop and scrape the bottom and sides of the bowl with a spatula. Add the ice cream and vanilla extract and mix on medium-high for 1 ½ minutes. Stop and scrape the bowl again, then mix on high for about 1 minute more, or until smooth. If the mixture looks broken, keep mixing; it will come together. The mix keeps, refrigerated, for up to 1 week or frozen for up to 2 months. If frozen, defrost before using.