Posted by TraderTiki on November 7th, 2008 — Posted in Classic Cocktails, Drinks, Hot Ones, Recipes, RotLC
Cross-posted from the Mixoloseum Blog, which you should damn well read some time.
I’m stuck up, fed up, and sick.
That sounds like the start of a great rant, but no, really, I’m sick. My head is stuffy, I’ve got a never ending headache, and an unfortunate tendency towards horrible whining. The good news of this is, however, that I’ve got a big bad stock of that good medicine we know as Kill Devil.
There are so many ways to chase away the nasties though, how best to reformulate the booze into something a bit more palatable than a straight shot? The first thing that came to my mind, and that comes to my mind just about every time more months start ending in “-ember”, is Hot Buttered Rum Batter. Now, last fall around this time, I had a post about making the stuff, and you’re damned right I’m getting to it… just as soon as I kick this damned thing.
Thankfully, a new batch of Harvey’s has hit the shelves here in the Pacific Northwest, allowing the sick and lazy too to enjoy in the goodness. So, taking a good dallop of Harvey’s Batter, some hot apple cider, and jigger full of medicine, I whipped up one of these. We’ll see tomorrow if this actually helps with my recovery, in the meanwhile, I seem to care quite a bit less about being sick!
Hot Buttered Rum and Cider
- 1 1/2 oz Ron Pampero Aniversario
- 1 Tablespoon Harvey’s Rum Batter
- 10 oz Apple Cider (non-alcoholic)
- Whole Spices
Heat glassware by filling with near-boiling water. Heat Apple Cider on the stove or in the microwave until near boiling. Empty glassware and add Rum Batter and 1/2 the glass full of hot apple cider. Stir until batter is dissolved. Add rum, and fill with hot apple cider. Top with cinnamon stick, whole allspice, a bit of star anise, cardamom pod, whatever suits your fancy.
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Posted by TraderTiki on February 14th, 2008 — Posted in RotLC, Rum, Trader Vic
Finally, my first entry into Raiders of the Lost Cocktail. First it was Strega, I didn’t have any. Then it was Benedictine… damn, had just run out. Finally, something I actually have a few recipes for, and stock in the bar, Apricot Brandy!
Resurrected from my treasured signed First Edition of Trader Vic’ Book of Food and Drink (1946), this drink, in name only, is served at Trader Vic’s restaurants as a Mai Tai with Bourbon, as I mentioned in the MxMo Variations entry. This is noted as a Trader Vic’s original recipe, and he has this to say about it.
Cute name and a dandy drink. Forget it’s a cocktail. In fact double it, put it in a larger glass with a hunk of ice, and you’ve got a pretty good around-the-clock drink.
Honi Honi*
- 1/2 ounce lemon juice
- 1/2 ounce apricot brandy
- 1 ounce Puerto Rican Rum (Ron Merito, Boca Chica, or Brugal)
Shake well with ice; strain into chilled cocktail glass.
*- Means kisses in Hawaiian
See those two glasses in the picture above? It’s valentines day. I figure a touch of romance never hurt noone no how. Sadly, my true romance is a few blocks away working her tail off so I can work from home and drink. Damn blessed is a man with a good woman, and I don’t know many as blessed as myself. But, in her absence, I’ve taken the old salt’s advice and threw this into a tumbler with a nice hefty chunk of ice, and I must say, when the man is right, he’s right. It’s a nifty drink, with nice crisp rum, the little tartness from the lemon, and the sweet, fruity flavors in the Apricot Brandy. It’s fine as a cocktail, and I’m sure it wouldn’t mind a bit of charged water in the summer.
So drink up, and share a few Honi Honi with the one you love, even it that kiss is only with the rim of a cocktail glass.
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