Hot Tiger's MilkThe Hot Tiger's Milk greeted the nose with a butter and honey-floral aroma. The rum's caramel danced with the honey on the sip, and the swallow roared with rum, orange, and clove notes. The flavors, especially the orange and clove, built over time as they steeped into the Toddy.
• 1 1/2 oz Amber Virgin Island Rum (El Dorado 5 Year)
• 3 tsp Tiger Milk Batter (*)
• 1 strip Orange Peel
• 3 whole Cloves (5 here)
• 4 oz Boiling Water
Build in a 6 oz mug or single old fashioned glass and stir to mix. I studded the orange peel with the cloves and added two more that were above the water line to make 5 cloves total. I also microwaved the drink briefly to help to melt the coconut fat into the mix.
(*) Batter is 4 parts Lopez Coconut Cream, 1 part softened butter, 1 part clover honey. 2, 1/2, 1/2 tsp, respectively, will work for making one drink.
Thanks to the Doc Elliot for hosting this month and giving people ways to combat seasonal affective disorder without all of those bright lamps or unnatural pills. And thanks to the rest of the Mixology Monday participants for bracing themselves against the cold and getting up the gumption to participate once again in this monthly online cocktail party of sorts. Cheers!