In the warming-boozy-drink category, hot buttered rum is a winner. You want the rum dark, the hot in the form of boiling water, and the butter softened and mashed up with brown sugar and holiday-type spice—cinnamon, nutmeg, cloves (find Robert Hess's recipe online; use organic butter, and do preheat your mugs). Some say to top it with whipped cream (gilding the hot buttered lily, if you ask me); other versions, like the one you can buy at all three Full Tilts, incorporate vanilla ice cream into the mix (a fine idea). Sledding party? Rainy, dark afternoon? Miscellaneous low spirits? Yes, yes, and yes. And if you have a cold, hot buttered rum performs outstandingly as cough syrup. (,, your house, priceless)