Hot buttered rum - Tiki Drinks and Food

AC Atomic Cocktail Tiki Socialite Land O' The Next Big One-L.A. Joined: Jun 25, 2002 Posts: 929	AC Atomic Cocktail Posted posted on Fri, Oct 3, 2003 3:34 PM Here's two more you might want to try. WARNING: go easy or you might wake up looking at a hospital ceiling! From The Gentleman's Companion by Charles H. Baker(1939) "HAROLD PETER'S HOT BUTTERED RUM Anyone who has sailed with Pete-whether around the world on PILGRIM, to EUROPE on the schooner LLOYD BERRY, or south to Florida from Cape Cod on some ship like our own MARMION, as we did, remembers his magnificent tattooed masterpieces, haunch, paunch, back and chest, and his Hot Buttered Rums at the end of a cold, wet, Fall chance. Our first introduction to them was running from Woods Hole to New York, one late October day, with the wind whipping up a dry nor'easter, and our new main trys'l pushing us along close to nine knots Into each average sized glass put a teaspoon of brown sugar, a twist of lemon peel, a teaspoon lemon juice, four to six whole cloves, and a spoon. Take a "futt" dish and heat water on the galley stove-and in case we don't remember Pete's definition of that time-honoured bit of New England addenda, a futt dish is the flat tin handless sort of pan we see on top of bullet heating stoves down east, to keep the air humid. Actually any pot does as well. To each glass donate two ponies of Barbados, or any stout rum - two ounces full - adding boiling water to taste, stir, and with the spoon which has kept the glass from cracking, slide in one teaspoon of butter on top. Drink as butter becomes wholly melted...When getting really fancy for Harbour Furl Company, Pete may float a spoon of rum on top, and set aflame, but not for anyone less than a full Commodore! WORDS to the LIQUID WISE No. IX, on the EXCELLENCE of ALLSPICE in HOT RUM DRINKS To vary the usual clove and nutmeg add half a teaspoon of allspice to the next hot toddy. The results is quite aromatically happy." From The King's Bread-2nd Rising: cooking at Niagara 1726-1815 (1989): HOT BUTTERED RUM 2 Gallons Cider 1 Pint Maple Syrup 1/3 lbs. Butter 2 Quarts Dark Rum Mix cider and syrup. Bring to boil. Add butter and remove from the fire. Add rum and serve. DO NOT ALLOW TO REBOIL. Makes about 50 6 ounce servings. [ Edited by: Atomic Cocktail on 2003-10-03 15:38 ]

Here's two more you might want to try. WARNING: go easy or you might wake up looking at a hospital ceiling!

From The Gentleman's Companion by Charles H. Baker(1939)

"HAROLD PETER'S HOT BUTTERED RUM
Anyone who has sailed with Pete-whether around the world on PILGRIM, to EUROPE on the schooner LLOYD BERRY, or south to Florida from Cape Cod on some ship like our own MARMION, as we did, remembers his magnificent tattooed masterpieces, haunch, paunch, back and chest, and his Hot Buttered Rums at the end of a cold, wet, Fall chance. Our first introduction to them was running from Woods Hole to New York, one late October day, with the wind whipping up a dry nor'easter, and our new main trys'l pushing us along close to nine knots

Into each average sized glass put a teaspoon of brown sugar, a twist of lemon peel, a teaspoon lemon juice, four to six whole cloves, and a spoon. Take a "futt" dish and heat water on the galley stove-and in case we don't remember Pete's definition of that time-honoured bit of New England addenda, a futt dish is the flat tin handless sort of pan we see on top of bullet heating stoves down east, to keep the air humid. Actually any pot does as well.

To each glass donate two ponies of Barbados, or any stout rum - two ounces full - adding boiling water to taste, stir, and with the spoon which has kept the glass from cracking, slide in one teaspoon of butter on top. Drink as butter becomes wholly melted...When getting really fancy for Harbour Furl Company, Pete may float a spoon of rum on top, and set aflame, but not for anyone less than a full Commodore!

WORDS to the LIQUID WISE No. IX, on the EXCELLENCE of ALLSPICE in HOT RUM DRINKS
To vary the usual clove and nutmeg add half a teaspoon of allspice to the next hot toddy. The results is quite aromatically happy."

From The King's Bread-2nd Rising: cooking at Niagara 1726-1815 (1989):

HOT BUTTERED RUM
2 Gallons Cider
1 Pint Maple Syrup
1/3 lbs. Butter
2 Quarts Dark Rum

Mix cider and syrup. Bring to boil. Add butter and remove from the fire. Add rum and serve. DO NOT ALLOW TO REBOIL. Makes about 50 6 ounce servings.

[ Edited by: Atomic Cocktail on 2003-10-03 15:38 ]

Post #53689 by Atomic Cocktail on Fri, Oct 3, 2003 3:34 PM