I fell in love with
Hot Buttered Rum during a port call in Juneau, Alaska in 1972. While this isn’t
the same recipe that the Red Dog Saloon served back then, it’s a good one.
Ingredients
for 2 cups:
2 teaspoons brown
sugar
4 tablespoons (2
ounces) dark rum
1 slice lemon,
quartered
1 1/2 cups water,
boiling
2 teaspoons salted
butter
Directions
Make the Hot
Buttered Rum in whatever you'll be serving it in: ideally mugs, cups with
saucers, or heatproof footed glass mugs. Place 1 teaspoon of the sugar and 2
tablespoons of the rum in each serving cup and stir until the sugar is
completely dissolved. Add two quarters of the lemon slices and 3/4 cup boiling
water to each cup. Top each with 1 teaspoon of butter and serve immediately.
Two of my favorites in the bourbon category, are the Evan Williams Single Barrel, which is an exceptionally good value, in the $25 to $30 range. Another that is not to be missed, is the Four Roses Single Barrel in the $45 range, as well as the more affordable Four Roses Small Batch in the $35 range. The Four Roses Single Barrel offerings number around 8 to 10 varieties, as well as limited editions, when you can find them. The investment of a quality nosing glass is essential, such as the Glencairn glass pictured, and will really open up these bourbons with the addition of a teaspoon of water.
Hot Mulled Wine, pretty much Glogg without the Akavit or Vodka. I drank it first in Germany when in winter you'd put your Stoneware Bierstein on the space heater to warm up your Bier.
Another case of "De gustibus....." If you like something, you like it, damn what others might opine. Some folks smoke Mixture 79. Some folks like Bud Light. "De gustibus....."
@PappyJoe, Back around 15 years ago, Diageo sold the Four Roses brand to Kirin, and it has been a premium brand ever since. Prior to that, it was the equivalent of the same stuff folks made in a bathtub during prohibition. The single barrel is exceptional, and as I stated earlier, is available in 8 to 10 blendings. You can check the card around the neck, to see which version you are holding, and the flavor profiles that are available. A few of them, I have never seen available for sale in my home state.
@motie2 - Reminds me of one of the marketing classes I took back in the mid-70s. At one time Wild Turkey was considered "less than premium" whiskey. Then the owners decided to dedicate 10 million dollars to advertising and marketing and it became a premium brand within a year. Didn't change the recipe, just the marketing.
@motie - Wild Turkey and I have a sordid past. I made a "South Patrol" on a Coast Guard icebreaker the winter of 1973. Our task was to break an ice channel into McMurdo, Antartica and escort the supply ships in and out. We were allowed to visit the base and could buy one bottle of hard liquor and one bottle of wine a week. All booze was $3.00 a bottle and all wine was $2.00 a bottle. I bought Wild Turkey. Sitting around on the icepack with some of the other engineers, we opened our bottles and started drinking. The next morning the engineering officer told me I had about a quarter of the bottle left. He said, I had gotten up to go aboard ship and relieve myself and they found me laying on the couch in one of the rec rooms. Someone had covered me with a blanket.
@PappyJoe "I had gotten up to go aboard ship and relieve myself and they found me laying on the couch in one of the rec rooms. Someone had covered me with a blanket."
I had a similar experience in Tasmania during a portcall. I remembered when we started drinking Cradle Mountain whiskey (with a handful of Russian merchants). I don't remember stopping, but I did enjoy a night in the dry-out tank after asking the OOD for "Permission to cross the Patio Daddy-O" when trying to come aboard.
Comments
I fell in love with Hot Buttered Rum during a port call in Juneau, Alaska in 1972. While this isn’t the same recipe that the Red Dog Saloon served back then, it’s a good one.
Ingredients for 2 cups:
2 teaspoons brown sugar
4 tablespoons (2 ounces) dark rum
1 slice lemon, quartered
1 1/2 cups water, boiling
2 teaspoons salted butter
Directions
Make the Hot Buttered Rum in whatever you'll be serving it in: ideally mugs, cups with saucers, or heatproof footed glass mugs. Place 1 teaspoon of the sugar and 2 tablespoons of the rum in each serving cup and stir until the sugar is completely dissolved. Add two quarters of the lemon slices and 3/4 cup boiling water to each cup. Top each with 1 teaspoon of butter and serve immediately.
Thanks for the recipes!
(The Scots spell it whisky and the Irish spell it whiskey)
If you like something, you like it, damn what others might opine.
Some folks smoke Mixture 79.
Some folks like Bud Light.
"De gustibus....."
"I had gotten up to go aboard ship and relieve myself and they found me laying on the couch in one of the rec rooms. Someone had covered me with a blanket."
I had a similar experience in Tasmania during a portcall. I remembered when we started drinking Cradle Mountain whiskey (with a handful of Russian merchants). I don't remember stopping, but I did enjoy a night in the dry-out tank after asking the OOD for "Permission to cross the Patio Daddy-O" when trying to come aboard.
LEAF CATEGORIES:
Mellow Body Leaf
Medium Body Leaf
Full Body Leaf
OR WHATEVER YOU LIKE, EH?