Comments on: Yo Ho Ho

By: Mark Denovich

Mark Denovich — Sat, 05 Nov 2005 14:43:42 +0000

My wife is a big fan of the “Dark-n-Stormy”, a mix of rum and ginger beer… the addition of a Tipsy Cherry makes it appropriately girly, and adds just a hint of sweetness.

By: Tom Moertel

Tom Moertel — Sat, 05 Nov 2005 06:23:17 +0000

When I was young, I lived in a small town, and my family doctor was a
real Country Gentleman — collected antique steam tractors and
everything. He conducted his practice at a leisurely pace and used
each appointment not only to dispense medicine but to catch up on the
lives of his patients. The conversations were long and honest, and
through them I learned that my doctor had an sharp wit and low
tolerance for foolishness.

I also learned that he rather enjoyed hot buttered rum. He said that
when the days got cold, he liked to head on down to Colonial
Williamsburg and treat himself to a nice, hot buttered rum.

Ever since, I have wanted to try the real McCoy. I’m not sure
what constitutes a genuine hot buttered rum, but given the
colonial connection, the following recipe intrigues me:

http://www.nsdar-sarahsgrove-il.org/recipes.htm#Hot%20Buttered%20Rum

That the recipe starts off with one _pound_ of butter and involves
eggs only makes it more intriguing. Sure, it could be horrific,
but what’s life without a little risk?

Another colonial contender comes from this page (at bottom):

http://www.iment.com/maida/familytree/henry/theman/atlocustgrove/recipes.htm

It doesn’t have quite the ring of authenticity as the first recipe,
but it’s got nutmeg, so it can’t be all bad.

Caveat imbiber: I haven’t made either of these recipes. I’m
just foisting them off on you in hopes that you’ll do the hard
work for me.

Happy holidays! –Tom

By: Nat

Nat — Sat, 05 Nov 2005 03:58:46 +0000

It does taste kinda like that, yeah.

It also really needs dark rum — I bet it’d be pretty disgusting with white or gold rum.

Also, now I really really want Bananas Foster. Good thing I have a bunch of bananas and some rum.

By: Kristen

Kristen — Sat, 05 Nov 2005 03:46:41 +0000

Nat’s hot buttered rum sounds like a drinkable version of the topping for Bananas Foster, which I love. I will give this a try on the first chilly day that needs a good tipple.

By: Nat

Nat — Sat, 05 Nov 2005 02:05:50 +0000

I like hot buttered rum.

I haven’t made it in a while since it’s been warm, but this is what I make:

* 1/2 cup dark brown sugar
* 1 stick (1/2 cup) unsalted butter
* 1 tsp cinnamon
* 1 tsp freshly grated nutmeg,
* 1/4 tsp ground cloves, or to taste
* 2/3 cup dark rum

Combine the brown sugar, butter, and spices with 2 cups of water in a saucepan and bring it to a boil, stirring pretty regularly. Simmer it for 5 minutes or so and then mix in the rum. Serve it in heated mugs and drink while thinking of a magnificent white horse saving you from the ice and/or Pearly Soames.

Also, if you have fresh mint a nice mojito is a pretty good reason to keep rum around.