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THE GENTLEMAN'S COMPANION
HAROLD PETER'S HOT BUTTERED RUM
Anyone who has sailed with Pete-whether around the world on
PILGRIM,
to EUROPE on the schooner
LLOYD BERRY,
or south
to Florida from Cape Cod on some ship like our own
MARMION,
as
we did, remembers his magnificent tattooed masterpieces, haunch,
paunch, back and chest, and his Hot Buttered Rums at the end of a
cold, wet, Fall chance. Our first introduction to them was running
from Woods Hole to New York, one late October day, with the wind
whipping up a dry nor'easter, and our new main trys'l pushing us
along close to nine knots.
Into each average sized glass put a teaspoon of brown sugar, a twist
of lemon peel, a teaspoon lemon juice, four to six whole cloves, and
a spoon. Take a "futt" dish and heat water on the galley stove-and
in
case we don't remember Pete's definition of that time-honoured bit
of New England addenda, a futt dish is the fl.at
tin
handleless sort of
pan we see on top of bullet heating stoves down east, to keep the air
humid. Actually any pot does as well.
To each glass donate two ponies of
Barbado~,
or any stout rum–
two full ounces-add boiling water to taste, stir, and with the spoon
which has kept the glass from cracking, slide in one teaspoon of butter
on top. Drink as butter becomes wholly melted.... When getting
really fancy for Harbour Furl Company, Pete may fl.oat a spoon of
rum on top, and set aflame, but not for anyone less than a full Com–
modore!
WORDS to the LIQUID WISE No. IX, on the EXCELLENCE
of ALLSPICE in HOT RUM DRINKS
'.f
o vary the usual clove and nutmeg add half ,a teaspoon of all–
spice to the next hot toddy. The result is quite aromatically happy.
RETURNING to our RETINUE of COLD DRINKS again WE
PRESENT the JAMAICA BucK, BEING a SHANGHAI BucK-already Nonn
___:.only UsING JAMAICA, or other DARK R,uM instead of BACARDI,
&
ADDING HALF a LIME for FLAvouR
We found this years ago in Kingston, on a jaunt through the West
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