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From: berry@zehntel.UUCP
Newsgroups: net.cooks
Subject: Re: hot buttered - (nf)
Message-ID: <1269@zehntel.UUCP>
Date: Tue, 20-Dec-83 04:20:09 EST
Article-I.D.: zehntel.1269
Posted: Tue Dec 20 04:20:09 1983
Date-Received: Wed, 21-Dec-83 05:24:14 EST
Sender: berry@zehntel.UUCP
Organization: Zehntel Inc., Walnut Creek, CA
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#R:houxz:-62300:zinfandel:4300041:000:934
zinfandel!berry    Dec 19 10:12:00 1983

***** zinfandel:net.cooks / houxz!llf /  4:18 am  Dec 16, 1983
I'm looking for a good hot buttered rum receipe.  As I understand it, there
is a batter which can be made in advance of the drink itself.
----------

Here is my hot buttered rum recipe as best I can remember it.  It was taken
from an old Trader Vic's cookbook/bar manual that is currently buried in a box
in my storage room.

Take a stick of buttar and a cup and a half or two cups of brown sugar.
Add a 2 tsp ground cloves and 2 tsp ground cinammon.  Cream well together.
(You may need to adjust proportions to taste; these work for me.)
This is the 'batter'.  It will keep for years in the refrigerator.

To make hot buttered rum. place a heaping tsp of the 'batter' in a pre-
heated mug and add a jigger of rum.  Fill with boiling water.  Stir
until well mixed and all is dissolved.  Enjoy.

Berry Kercheval		Zehntel Inc.	(ihnp4!zehntel!zinfandel!berry)
(415)932-6900