My husband is an avid sailor who races each Thursday night. He also gets ridiculously seasick when he sails on the ocean. His crew keeps a bottle of rum on the boat and they all have a ceremonial swig before they launch the boat each time. I love the tradition of it all.
It is always better and advisable to start a trading activity with a prelude. By this we mean that people should take up the demo account that comes with each trading platform. The suggested web pages of the various websites also specify the same thing. This is like a trial round, a warm up before the actual trading activity.
The incomparable Warren Bobrow (and his charming gnome Klaus) has a wonderful recipe for this clever concoction in his forthcoming book Apothecary Cocktails. I couldn’t help but share.
Be sure to preorder your copy of Apothecary Cocktails today.
Hot Buttered Rum: The Sailor’s Cure-All
The hot toddy cocktails we know and love today have their roots in the days of yore, when apothecaries might have prescribed them for relief against the aches and pains the Siberian-strength cold weather brings on. Hot toddies are cocktails in which hot or boiling water is added to spirits and other ingredients, and many of these tasty, warming tipples were created to ease cold and flu symptoms. Ships’ doctors of yesteryear may have delivered doses of this classic hot buttered rum to sailors to relieve aching bones and flagging spirits. Four magic ingredients—hot tea, sugar, butter, and rum—connect every sailor who’s ever had to head face-first into a full gale while out at sea.
Today, this curative is a treat that goes down smoothly after a long day of skiing, hiking, or just sitting by the fire.
6 ounces (175 ml) rum
Dark brown sugar to taste
2 teaspoons butter (9 g or about 2 acorn-sized lumps)
Freshly grated nutmegPrepare a pot of strong black tea. While the tea is steeping, preheat mugs by filling them with boiling water; discard the water after a few seconds.
Add 3 ounces (90 ml) of rum to each mug. Fill each mug with tea and mix gently. Sweeten to taste with dark brown sugar. Add a walnut-sized lump of butter to each mug, and dust each drink with fresh nutmeg. Anchors aweigh!
At the turn of the century, pharmacies in Europe and America prepared homemade tinctures, bitters, and herbal remedies mixed with alcohol for curative benefit for everything from poor digestion to the common cold. Today, trendy urban bars such as Apotheke in New York, Apo Bar & Lounge in Philadelphia, and 1022 South in Tacoma, as well as “vintage” and “homegrown” cocktail aficionados, find inspiration in apothecary cocktails of old.
Now you can too!
Apothecary Cocktails features 75 traditional and newly created recipes for medicinally-themed cocktails. Learn the history of the top ten apothecary liqueurs, bitters, and tonics that are enjoying resurgence at trendy bars and restaurants, including Peychaud’s Bitters, Chartreuse, and Vermouth. Find out how healing herbs, flowers, and spices are being given center stage in cocktail recipes and traditional apothecary recipes and ingredients are being resurrected for taste and the faint promise of a cure. Once you’ve mastered the history, you can try your hand at reviving your favorites: restoratives, sedatives and toddys, digestifs, and more.
Whether you’re interested in the history, the recipes, or both, you’ll love flipping through this beautifully presented book that delves into the world of apothecary cocktails.