02 January 2013

A Toast for 2013!

There are good ships,
and there are wood ships,
The ships that sail the sea.
But the best ships, are friendships,
and may they always be!

Happy New Year!

Hot Buttered Rum

2 oz Rum
3 tsp Sugar
.5 tsp Allspice
.5 tsp Cloves
1 tbsp Unsalted Butter
Hot Cider

Warm a mug or glass, and then add sugar and about 1.5 oz of hot cider to the mug.  Stir sugar and water until sugar is well-dissolved.  Add rum and spices and then fill top the mug with hot cider. Add butter and stir until it is completely melted. Garnish with a cinnamon stick and/or orange peel, depending on the flavor you’re looking for.

An 18th century recipe would sometimes call for heating a loggerhead to red hot in an open fire (a fireplace poker knocked clean of ashes will do), which would then be thrust into the drink. Soon after, the concoction would steam and sputter. It was strongly advised to drink immediately after!

Rum, a distillation of sugar cane or a byproduct like molasses, can be made just about anywhere, like other spirits fashioned from ingredients that can be easily imported. Invented in the West Indies in the 17th century, rum caught on in the American colonies, where distillers began importing molasses and quickly created a major industry. At its peak in 1770, the American colonies imported six million gallons of Caribbean molasses, much of which became rum in New England’s 159 distilleries. The style varied widely, but it was said to be thicker and less sweet than its Caribbean cousin.

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