‘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. The rum toddy always does the trick!
Here’s 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
- 2 cloves
- 1 cinnamon stick
- 1 teaspoon butter
- 4 oz boiling water
- Ground cinnamon
- Sugar cube
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!