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
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Ingredients
- for the drink
-
1 ounce
Dark Rum (preferably a small batch Caribbean)
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3
Whole Cloves
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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)
Directions
-
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.
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Rim the cup with the lemon zest, then drop in the drink.
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