HOT BUTTERED RUM
By Gloria Pitzer, as seen in… Gloria Pitzer’s Cookbook – The Best of the Recipe Detective (Balboa Press; Jan. 2018, p. 278). [A revised reprint of Gloria Pitzer’s Better Cookery Cookbook (Secret RecipesTM, St. Clair, MI; May 1983, 3rd Edition).]
Serve a cup of this brew with my Strawberry Nut Bread (see Index), the idea borrowed from The Country Inn of Berkeley Springs, West Virginia – where owner, Bill North, puts special emphasis on down-home cooking.
INGREDIENTS:
6 cups cider,
3 cinnamon sticks,
4 whole cloves and
1 slice of lemon (about ¼ inch thick),
12-oz light rum
4 tsp butter
8 slices of lemon (for garnish)
INSTRUCTIONS:
Combine [ingredients, as listed,] in a sauce pan. Bring it to a boil; then, simmer uncovered for 5 minutes. Pour hot cider through a fine mesh strainer. Discard pieces of lemon. Divide (at ¾ cup each) between 8 mugs, pre-rinsed in hot water. To each serving, add 1 ½ ounces light rum. Float ½ teaspoon butter atop each and add a twist of lemon to the rim of the cups [for garnish]. Serves 8 adequately.
See also…
Mondays & Memories of My Mom – Don’t Call Me Late For Dinner!
