Pub And Prow Hot Buttered Rum
1 oz
A dark brown or clear chocolate-flavored liqueur made from the cacao seed. Crème refers to the creamy texture, but actually contains no dairy. Usually 20-25% ABV.
1 oz
These rich rums get their dark color from added caramel, not necessarily aging. Flavors are caramel and brown-sugar forward. Common examples are Meyers's and Coruba (Jamaican) or Gosling's Black Seal (Bermuda). A key ingredient in many classic tiki-era cocktails.
4 oz
You know what this is, dihydrogen monoxide. Used in cocktails to aide dilution and dissolution. It is liquid at room temperature but becomes solid 'ice' at 0 Celsius. Did you know ice is a mineral?
1 piece
A dairy product containing up to 80% fat, which makes it solid at room temperature. Used in some cold-weather cocktails directly, or indirectly in a process called fat-washing.
Put cacao, rum and butter into a preheated 6-ounce mug. Add hot water. Muddle and serve steaming. #hot #muddle #straight
From the Pu and Prow restaurant Chicago, ca 1912.
Hot