{martindwyer.com} {Words} {Welcome} {Recipes} {Martin} {Restaurant} {Glass} {Chambre d'Hôte}
  {Desserts}  {Fish Mains}  {Healthy}  {Meat Mains}  {Misc}  {Poultry Mains}  {Side Dishes}  {Soups}  {Starters}  {Vegetarian Mains} 
Hot Buttered Rum

(From America)

2 pts Cider
2 tbs. Caster Sugar
1 Lemon
1 tsp. Cinnamon
4 Cloves
2 oz. Butter
4 Large Measures Black Rum

Heat the cider with the sugar, peeled zest and juice of the lemon, cinnamon and cloves.
Don't let it boil as you will boil away the alcohol, but let it heat for a while to infuse.
Pour into warmed glasses and stir a knob of butter and a measure of rum in each one.COMMENT:
AUTHOR: Digger Lambert
EMAIL: finddigger@yahoo.com
DATE: 12/20/2002 04:34:43 AM

April 14, 2006 09:12 PM | 0 Comments
  Martin Dwyer
Consultant Chef