Some things shouldn’t remain secret.
- December 28th, 2009
- By Edie
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I make a really mean hot buttered rum. How mean is it? It’s the kind of mean you want on your side. Today was my seventh consecutive day in a row working, which means that I am going to have a kick-tuchas pay check come January 8th. It also means that I may possibly be working for 9 days in a row, and possibly even longer! But what it means right now is that I was tired and sore and cold when I got back to my little closet-room. After shucking the heavy boots, peeling off the uniform and turning up the heat, first order of business was to fire up the tiny drip-coffee maker with some plain water.
Then I went outside and had a smoke with the Highland court denizens around a lovely warm briquet fire, emptied my gigantic coffee mug, and recounted old Navy/Army/Marine stories with the old codgers.
Back inside, my little melita coffee maker chugged and gurgled, and when I returned I had a small carafe of very hot water.
A teaspoon of real butter, a double-spoonful of dark brown sugar, a splash of rum. Are you paying attention? We’re almost at the sekrit ingredient. Pay attention!
Rum is important. For choice, I prefer Pyrat, or Goslings. Captain Morgan Spiced Rum will do in a pinch, especially when the nearest place to get Pyrat or Goslings is 2-5 hours drive away. It should be dark rum.
OK, so I’ve got my coffee mug with the dollop of butter, two dollops of dark brown sugar, and a healthy splash of dark rum. Add the hot water, and stir briskly until the butter is melted.
Still paying attention? Here it comes, the sekrit ingredient: A sprinkle of “Garam Masala” spice mixture from Whole Foods.
Sip slowly. It will erase the aches and pains of the day. Ahhhh…bliss. Happy New Year, everybody!




