Pub And Prow Hot Buttered Rum
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.
A subset of aged (dark) rums that specifically come from Jamaica. These rums are highly regarded for their unusual pot-still funk, necessary for certain classic cocktails.
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?
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.