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Author Notes: My wife's family has been using this recipe in Los Angeles (yeah, go figure) since the 'twenties. Best served in a fluted Lenox cup that has a holly and berries design. I have never had either a family member or guest have just one on Christmas morning! —swshipman
for the drink
- 1 ounce Dark Rum (preferably a small batch Caribbean)
- 3 Whole Cloves
- 1/2 teaspoon Raw Sugar
- 1 Cinnamon Stick
- 3/4 Pad of Salted Butter
- 1 Lemon Zest (inch long, 1/4 inch wide, no pith)
- 1 1/2 ounces Boiled Water (prefer spring, high alkaline variety)
for the drink
- Boil water on the stove
- Place the cloves, rum, and sugar in cup and gently mix; after mixing place cinnamon stick in concoction. (If possible, prepare an hour or so ahead of boiling time; but not absolutely necessary).
- Smear butter inside the cup, just above the rum.
- Pour the boiled water slowly over the butter and allow it to melt. A 'slick' should form at the top of the cup. Cinnamon stick stays in the cup at all times.
- Rim the cup with the lemon zest, then drop in the drink.
- This recipe was entered in the contest for A & M's Annual Smackdown / Your Best Hot Toddy