- Jacob Coltrane Burris
- Simple, boozy and warming: hot buttered rum
I have to make assumptions about you, gentle reader. I have to assume that you will, at some point, be sick and feverish, or lonely and cold, or happy and in good company, maybe all these things at once. Maybe you will find yourself standing in a room full of people you’d rather not be standing in a room with, wearing a garish sweater you’d rather not be wearing, listening to Gene Autry’s “Here Comes Santa Claus” one too many times, near a dead tree that’s covered in cheap glass, all the while looking for some way out, searching for some escape into the serene oblivion. While I cannot offer you such an escape, lovely reader, I can offer you the next best thing to the abyss: booze.
This first drink is a play on a Sgroppino (basically lemon sorbet, prosecco and vodka).
1/2 ounce Limoncello (lemon vodka would work as well)
1 1/2 ounces eggnog (I used H-E-B brand eggnog)
2 1/2 ounces Champagne or prosecco.
Pour everything into a mixing bowl and lightly stir with a hand whisk to prevent separation and fluff the drink. Pour into a champagne flute.
Hot Buttered Rum
1 ounce dark rum
1 ounce spiced rum
1/2 ounce Velvet Falernum or simple syrup
4 dashes Angostura bitters
Cinnamon stick (and/or nutmeg, if desired)
Dab of butter
2-3 ounces hot water
Combine rums, Velvet Falernum, bitters, orange rind, cinnamon, butter and hot water into a mug; stir until butter dissolves.