reid@Glacier.ARPA (Brian Reid) (01/10/85)
[this msg contains 2 recipes, first Hot Apple Toddy, then Hot Buttered Rum]
I have used the following recipe for "hot apple toddy" several times. I got
it from Trader Vic's Bartender's Guide. I recommend that you go to any big
bookstore and buy a copy of it; it has many many fine drink recipes.
Now that I live in the Land of Perpetual Springtime I don't use these
wonderful recipes so much any more.
HOT APPLE TODDY
12 cooking apples
1 liter good brandy
1/2 liter peach brandy (I recommend "Schladerer" brand)
Bake and peel the apples, then run them through the cuisinart until they are
a coarse mash (don't puree them). Put the mash in the bottom of a big
pottery jug or crock, then add the brandies. Set aside for several days to
as long as a week. To serve, put a slice of lemon in the bottom of a
warmed-up mug, then put some punch into into each mug and top off with
boiling water. I used to use 3 ounces of punch and 6 ounces of boiling water
for each mug, but I was a college student at the time; I think that if I
were to make it again I would use about 1.5 or 2 ounces of punch per mug.
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Here is my own recipe for Hot Buttered Rum. I started 15 years ago with
Trader Vic's recipe, and have gradually modified it to suit my own taste for
rich flavors. This one is a real win at parties when it is winter (i.e. 55
degrees) out.
HOT BUTTERED RUM
* Fill a coffee mug half full of hot water; put it in the microwave and
nuke it for long enough to bring the water to a boil. [If you don't
have a microwave, then fill the mug with boiling water, pour it out,
then fill it half full of boiling water].
* Add 2 generous tablespoons of Hot Buttered Rum Batter (see below).
Stir until the batter dissolves in the hot water. I use a small
wire whisk for this stirring. One theory of hot-toddy making is
that it is impossible to use too much of this batter and you
should keep stirring more in until you are bored with stirring.
* Add 2 jiggers of the best rum you can afford. When I make this in
quantities for parties I like to use Myers Dark Rum. Another
theory of hot-toddy making is that it is impossible to use too
much rum, and that you should keep stirring in more until your
friends panic.
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I like to keep a made-up batch of this batter in the fridge in an old
margarine tub. For parties I make up a fresh batch.
BATTER FOR HOT BUTTERED RUM
1 pound of dark brown sugar
2 sticks of salted butter
1 teaspoon each, ground nutmeg, cinnamon, cloves, and cardamom.
Put all ingredients in the cuisinart and crank it until the mixture
is a smooth creamy mass. Fold it down once with a rubber spatula (to
make sure that none of the spices are caught between the creamy mass
and the cuisinart bowl) and then crank it some more. Put it into a
margarine tub and stick it in the fridge for a wintry day. Make sure
you let somebody that you love lick the spoon.
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--
Brian Reid decwrl!glacier!reid
Stanford reid@SU-Glacier.ARPA