Classic Mixology: Cocktail & Mixed Drink Recipes

Hot Spiced Rum

1 to 2 lump loaf sugar

Ingredient: loaf sugar

Also 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.

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1/2 tea-spoon allspice

Ingredient: allspice

Also Known As:  Jamaica pepper What it is:  Spice

A spice which is the dried unripe fruit ("berries") of Pimenta dioica. The name "allspice" was coined as early as 1621 by the English, who thought it combined the flavour of cinnamon, nutmeg and cloves.

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dissolve with a little hot water
1 wine-glass Jamaica rum

Ingredient: Jamaica rum

What 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.

(More about Jamaica rum)

(Take a hot water glass.)

Fill up the balance of the glass with hot water, mix well and grate a little nutmeg on top, and serve.

If the customer requires a small portion of butter in the above drink, you should use only that which is perfectly fresh, as butter is very desirable in cases of sore throats and colds, and sometimes a little batter of the Tom and Jerry is required in this hot drink.