'Tis the season to get snockered! When it's cold, and I'm in the market for a good snockering I like it to come with butter.
a wonderful recipe for a hot buttered rum toddy from the Esquire Party
Book from 1965. It's one of my go-to books for celebratory fare.
"For each drink you'll need:
3/4 Tbs. brown sugar
1 1/2 ounce rum
1 cinnamon stick
1 teaspoon butter
4 oz boiling water
Into a six ounce mug put the
sugar, rum and cloves. Spoon the butter into the mug and pour over it
the 4 oz of boiling water. Stir the batter thoroughly with the cinnamon
stick and dust with ground cinnamon. For a special touch, try a sugar
cube dipped in 151 proof rum, lighted and dropped in at the height of
burning with the incantation of Yo-ho-ho!"
Now if you'd like a stronger
drink you can vary the ratio of water to rum slightly, but don't
eliminate the water all together! 6 oz of rum can leave you wondering
where you left your pants.
All my best wishes for a happy holiday!