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Hot Buttered Rum saw new interest in the 1940s as a Tiki drink when it was typically served in a ceramic skull mug or modified to become Coffee Grog. [7] Trader Vic provided a recipe for "hot buttered rum batter" in his Bartender's Guide which called for 1 lb. of brown sugar, 1/4 lb. of butter, salt and other spices (nutmeg, cinnamon, and cloves).
Boil rum and raisins in small saucepan 30 seconds then remove from heat and let stand while making pudding. Bring water with salt to a boil in a 3 to 4 quart heavy saucepan.
Rum is a liquor made by fermenting and then distilling sugarcane molasses or sugarcane juice. The distillate, a clear liquid, is often aged in barrels of oak. Rum originated in the Caribbean in the 17th century, but today it is produced in nearly every major sugar-producing region of the world. Rums are produced in various grades.
A recipe of the old drink, as written in The Cook's Oracle (1822): [6] To make a quart of Flip:— Put the Ale on the fire to warm, — and beat up three or four Eggs with four ounces of moist Sugar, a teaspoonful of grated Nutmeg or Ginger, and a quartern of good old Rum or Brandy.
Ron miel ("Honey rum") is a variety of rum made from liquor or cane molasses, typical from the Canary Islands. [1] It is known as honey rum because the final product incorporates an amount of at least 2% honey of the total volume. Its alcoholic graduation ranges from 20 to 45%.
Flaming volcano is a large tropical group cocktail typically made with rum, brandy, pineapple juice, orange juice, and orgeat syrup. [1] Many variations exist, and the cocktail in the 21st century is more about the presentation than an adherence to a set list of ingredients.
Gosling's Rum, which is based in Bermuda, publishes a recipe with two different rums from their brand line. Rum, fruit juice (often including lime, and orange and pineapple juice), and a flavored sweetener such as falernum or grenadine are the most consistent ingredients, [11] [12] and the drink is generally shaken or stirred with ice.
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