January 17th is National Hot Buttered Rum Day! I normally wouldn't think anything of it, but as I was looking through the wonderful handwritten recipes from my great-grandmother, I came across this vintage Rum Drink pamphlet from Gourmet Magazine.
The magazine ceased it's publication at the end of 2009, so in tribute to the now sunseted Gourmet Magazine, I decided to celebrate National Rum Day. This pamphlet has a wide range of rum drinks from your basic daiquiri, to some old time favorites like the rum gimlet, a rum rickey, and a banana cow. Banana cow? I may have to try that one, and for anyone else that wants to, here's the quick and dirty:
Cut up a ripe banana into a blender; add 2 tsp sugar, 3 oz whole milk; 1 1/2 oz white rum; crushed ice. Blend for about 10 seconds and strain into a large cocktail glass.
But today was all about the Hot Buttered Rum. I didn't go out and buy anything special, but on second thought, maybe I should have. I stuck to the recipe as stated - it said you could use gold or white rum; all I had was white. I highly recommend to anyone making this that you use gold or spiced rum. Once we had our first taste, it was quite clear that we needed to spice it up! We actually added more butter, some ground cinnamon and also some additional nutmeg. Much better, but if only we had some spiced rum. I didn't want to leave anyone hanging on National Hot Buttered Rum Day, so I located a recipe from Gourmet, 1969, of their Hot Spiced Buttered Rum. They call for golden rum. Good choice, Gourmet.