1 oz Dark Jamaican Rum (Coruba)
1 oz Crème de Cacao (Tempus Fugit)
4 oz Hot Water
1 pat Butter
Add the rum, liqueur, and butter to a pre-heated 6 oz mug (single Old Fashioned glass). Add the hot water and stir to mix.
To fight the chill two Fridays ago, I turned to the hot drinks section of Beachbum Berry's Remixed. Of the hot buttered rum recipes, I was tempted by the chocolatey one from the Pub & Prow in Chicago circa the 1950s. Once in the mug, it smelled a lot like milk chocolate, and the sip offered caramel with a smoothness from the butter. Finally, the swallow presented chocolate flavors that transitioned into funky rum notes. Overall, the combination reminded me more of a boozy hot chocolate than hot buttered rum, and perhaps a little bit of spice would not be out of place here.
The euphemisms are getting a bit stale, suffice to say: four people in Boston -- two of whom are much more prolific writers than the other two (including the originator of this blog, who has no excuse apart from laziness) -- who drink and tell.
boston cocktail books!
The 2017 collection of 855 drink recipes, bartender tributes, and essays on hospitality from Frederic Yarm, one of the authors of the Cocktail Virgin Slut blog. Available at Barnes and Noble, and The Boston Shaker (on their shelves and via their webstore)!
The 2012 collection of 505 drink recipes, techniques, and Boston bar recommendations from Frederic Yarm. Available at Amazon, Barnes and Noble, and The Boston Shaker (on their shelves and via their webstore)!