Thursday, October 23, 2014

Have you no remorse for your crimes?

By Warren Bobrow, Cocktail Whisperer

This morning I had one of those experiences that made me crave a hot breakfast.   The air was still across the trees, unlike yesterday when the front came through.  The wind blew and blew, and the cold air streamed in from the north.  If I was on a sailboat, far out at sea, I’d reef the lines and put in for some heavy seas. 

One of the things that a cold morning says to me are three words.  Hot Buttered Rum.  Ok, four words.  Or maybe five.  Hot Buttered Rum, Sugar and Bitters- oops that’s six..  Six words. 

That’s because hot buttered rum is deeply ingrained into my personality.  It comes from spending time on sailboats with the vast ocean crashing over the bow of the boat.  Being helpless in the face of something bigger than myself or the 50 ton yacht I was in command of for the moment, the hot buttered rum is meant to do a very specific task.  It is meant to give courage and relaxation at the same time.

Thus my difficulty this morning.  So chilly was the air that all I could think of was hot Lapsang Souchong tea and Diplomatico Anejo Rum, some dark Moscovado sugar and a nice pat of salted butter.  Salted butter you say?  Yes.  This drink demands it. 

But do you need a yacht to be able to enjoy a hot buttered rum?  Probably not. You can have one right now.  Without being on a pitching sailboat.  Without seasickness.  Without every formerly dry piece of clothing icy cold and soaked.  You can have all the benefits without the trials of being out at sea. 

A large tumbler of Diplomatico Anejo Rum can provide all the sustenance an armchair sailor needs against lethargy and thirst.  Add to this mix a nice pat of salty butter to give the drink depth.  Then adjust the sugar to taste.  The base of course is good strong tea.  In this case I am using Lapsang Souchong tea.  It’s smoky and potent, the tea proves the point that base of this mug of courage is not the rum or the tea but both at the same time.  They require each other.  Fine rum like Diplomatico Anejo Rum requires only an open mind and a powerful thirst.  And some cold weather wouldn’t hurt.  See?  Rum isn’t only for the summer.  There are times that rum needs a bucket of ice cold salt water in the face of adversity to really bring out the qualities of the fun in your thick ceramic mug.

So what do you do to replicate the experience of being out at sea in an icy gale?  Well, you can employ the help of a friend who will douse you from head to toe in salt water while standing outside in the freezing weather, or you can just watch Moby Dick for the umpteenth time. 

Fetch me a hot buttered rum matey… yes.. I’ll make you one too should you desire. 

Tasting notes for the Diplomatico Anejo Rum:
Butterscotch and sweet charcoal give way to deeper notes of long cooked plum jam and toasted hazelnuts.  There is fire in there, enrobed in milk chocolate with a crisp finish of orange marmalade and salt slicked wet stones.  The finish is long and luxurious.  This is a fabulous rum and it begs your attention.  Even if you only use it for hot buttered rum!

I’ve been reading books on the sea lately and with good reason.  I love the sea and without living near it, my thoughts find themselves immersed into the waves, the salt and the fear. 

The fear of the unknown!

Have you no remorse for your crimes?
2 oz. Diplomatico Anejo Rum
4 oz. Hot Lapsang Souchong Tea (really no exception for this)
1 tsp. Salted Butter
2-4 shakes Bitter Truth Spiced Chocolate Bitters
Moscovado (raw sugar) to Taste

Preheat a stout mug with boiling hot water
Pour out water when the mug is very hot
Add the Diplomatico Anejo Rum to the mug
Add the Lapsang Souchong Tea
Add the sugar to taste
Top with the butter


Cheers from DrinkUpNY!

About Warren Bobrow
Author of: Apothecary Cocktails-Restorative Drinks from Yesterday and Today- Fair Winds Press- Beverly, Massachusetts. Apothecary Cocktails was nominated for a Spirited Award, 2014 Tales of the Cocktail.  His forthcoming book, Whiskey Cocktails will be released October 14.  Bitters and Shrub Syrup Cocktails follow with publication in spring ’15.  Warren is a master mixologist for several craft liquor companies.

Warren consults about mixology and spirits, travel, organic wine and food.  He’s written for web-blogs and magazines like: Williams-Sonoma, Whole Foods: Dark Rye, Distiller, Total Food Service Magazine, Beverage Media Group, DrinkupNY, Edible Publications, Foodista, Serious Eats, Mechanics of Style and Beekman1802.  He was in the Saveur-100 in 2010.

Warren is a former, mostly self, trained cook from the pot sink on up.  J&W and ACF were thrown in for good luck.  Warren was the former owner/co-founder of Olde Charleston Pasta in South Carolina: *Dissolved his business after Hurricane Hugo in 1989* - to a career in private banking, (nearly 20 years; “a very grand mistake”) to this reinvention in 2009 as the Warren he's finally become.

Warren is available to do highly personalized, interactive mixology events, local, national and international.

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