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From: adb@houxk.UUCP (A.BERENBAUM)
Newsgroups: net.cooks
Subject: Hot Buttered Rum
Message-ID: <175@houxk.UUCP>
Date: Mon, 19-Dec-83 09:13:13 EST
Article-I.D.: houxk.175
Posted: Mon Dec 19 09:13:13 1983
Date-Received: Tue, 20-Dec-83 06:38:08 EST
Organization: Bell Labs, Holmdel NJ
Lines: 16

I drank some great hot buttered rums at a country inn in Pennsylvania once.
Alas, I got the recipe by leaning over the bar and watching the bartender,
so I don't have exact proportions.  But it goes something like this:

Pour some brown sugar syrup (prepared by boiling together equal parts
brown sugar and water -- if you bottle it it keeps for a while) in a glass.
Add a dollop of white rum.
Pour in hot water to mostly fill the glass.
Drop in a lemon slice studded with four cloves.
Float some dark rum on top.
Put a pat of butter on top of the dark rum.
Stir with an extra-long cinammon stick.
Drink in front of the fireplace -- yum.

	Alan Berenbaum	houxk!adb
	BTL HO2M-333	201-949-0071