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Volcano House Hot Buttered Rum


0.75 oz
The most common fruit juice used in cocktails. This citrus juice is about 6% acid; pure citric acid. Lemon juice should be used the day it is squeezed, some like it freshly squeezed and others like it a few hours old.
1.5 oz
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.
0.75 oz
Granulated sugar is a sucrose formed with glucose and fructose join by covalent bonding. Sugar is soluble in water, increasing the surface area (smaller grain size) or heating the water, dissolves sugar faster. Some cocktails use sugar directly but more use it indirectly in syrups/liqueurs.
0.25 oz
A liqueur distilled from Marasca cherries, that grow along the Dalmatian coast.
1 cup
An aromatic beverage brewed from almost any herb, root, spice, botanical or dried fruit imaginable. Used in cocktails to add a bit of flavor, dilute the drink, and/or attach a created drink to place. Where's my crumpets?
1 twist
A yellow citrus fruit. The peel is often used as a garnish while the juice incorporated into the drink for a tart flavor profile (citric acid).
4
The aromatic flower buds of a tree native to the Maluku Islands in Indonesia. Commonly used as a spice in cooking, but sometimes in cocktails too, apparently.
1 slice
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.

Place juice, sugar, liqueur and rum into a pre-heated mug. Fill with very hot tea. Stir, then float butter. Add lemon twist and cloves. #hot #straight


From The Volcano House Hotel on Big Island, Hawaii, circa 1950.


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