Erin and Pete were able to come over last night. We had a lovely evening. I made Hot Buttered Rum and Gl�gg and I served cheese and crackers.
Hot Buttered Rum
In a large mug pour 6 or 8 ounces of boiling water; add a rounded tablespoon of dark brown sugar and stir to dissolve. Add a cinnamon stick and a generous piece of clove-studded lemon peel. (What I typically do is just throw in a slice of lemon and 4 or 5 cloves) Stir in 2 or 3 ounces of rum (preferably dark Jamaican) and top with a butter pat and grated nutmeg.
1/2 tsp orange peel zest
1-inch cinnamon stick
1 whole clove
1 cardamom pod
1/2 tsp honey
6 oz. red wine
2 tbsp bourbon, rye or blended whisky
1 tsp raisins
Combine all ingredients and heat to the temperature of hot breakfast coffee; garnish with shaved almonds and serve warm, or especially for punch-bowl quantities, prepare ahead and let steep two hours at room temperature, reheating just before serving.
Although I wanted to make the Gl�gg myself, I actually just used a Gl�gg concentrate bought at IKEA.
There was another drink I wanted to make but sadly I didn’t have any gin.
The Dog’s Nose
Pour 12 ounces of porter or stout into a large, sturdy glass and microwave it for one minute. Add 2 teaspoons of brown sugar and stir till dissolved; then stir in 2 ounces of gin and garnish with freshly grated nutmeg.
I clipped these recipes from the December edition of Hemispheres magazine.