Source: The Bartender's Guide: How To Mix Drinks page: 80
1 to 2 lump loaf sugardissolve with a little hot water
Ingredient: loaf sugarAlso Known As: sugarloaf What it is: Additive
Traditional form in which refined sugar was produced and sold until the late 19th century when granulated and cube sugars were introduced. A tall cone with a rounded top, it was the end product of a process that saw the dark molasses-rich raw sugar, which had been imported from sugar cane growing regions such as the Caribbean and Brazil, refined into white sugar. Raw cane sugar the best, easily available substitute.
1 wine-glass Jamaica rum
Ingredient: Jamaica rumWhat it is: Rum
Generic term for dark rum from Jamaica. Dark rum differs from gold in that some residual molasses is retained in the final product, in order to slightly sweeten the flavor. Very popular in the late 1800s and superior to most New England rums. Modern approximations include Inner Circle, Gosling's Black Seal and Pusser's Navy Rum.
1 piece butteras large as a half a chestnut.(Use small bar glass.)
Ingredient: butterWhat it is: Additive
Dairy product made by churning fresh or fermented cream or milk
This drink is made the same as the hot spiced rum, omitting the spices, and grating a little nutmeg on top.