conjurdude

I'm sipping a hot buttered rum that I made, out of a strange sort of desperation, with Wray and Nephew White Overproof Rum. Think Bacardi 151, but not as fiery, diluted by butter, spices, lots of sugar, and boiling water. Still, there's nearly a full shot of 126-proof rum in there, so I'd imagine I'll be quite mellow quite shortly, don't you?

I posted the hot buttered rum batter recipe around Thanksgivlng of 2007, but if anyone wants it again, let me know. In fact, scary as it sounds, this is the same batch of batter I made last year. It keeps for-freakin-ever in the freezer in an airtight container.