It’s only fitting that today is National Bootlegger Day and Hot Buttered Rum Day. After all, it’s the birthday of Templeton Rye Whiskey and Al Capone. Probation gave rise to the Mafia, Rum-Runners and Moonshiners.
Prohibition went into effect on January 17, 1920, the same day Al Capone turned 21. How’s that for ironic? On that same day, the residents of a small town in Iowa decided to defy the mandate and produce a high caliber whisky known as Templeton Rye. It became knows as “the good stuff” and the once law abiding citizens of Templeton became criminals.
Today where I live, honest people have made the same choice, to defy the government’s mandate in order to earn what was once an honest living. Who are these “criminals”? Hair stylists, food servers, bar keeps and Preachers. Our governor had ordered the closure of some the businesses statewide, but not all. You can spend the day shopping at Wal-Mart but it’s not safe to spend an hour giving thanks to God in His house. Masks work, but only in the retail and not the hair salons. Elevator buttons are super spreaders of the virus in Hotels, but safe in office buildings. Please.
Considering that today is Bootlegger Day, and Bootleggers gave rise to speakeasies, I could not help but draw a line between the speakeasies of the 1920s and the speakeasies of today – our restaurants and salons. Hum, guess history does repeat. Maybe it’s all in my head, but I gotta say the food sure tastes a lot better in these illegal establishments and the service is so much more personal and positive.
That’s my rant for the day. Let’s get to making some Hot Buttered Rum, shall we?
Butterscotch Hot Buttered Rum
Buttered Rum Batter
1/2 cup Butter; softened
1/2 cup Brown Sugar
1 teaspoon Cinnamon
1/4 teaspoon Nutmeg
1/8 teaspoon Ground Cloves
1 teaspoon Vanilla
Beat together the butter and sugar. Add the cinnamon, nutmeg, cloves and vanilla; beat until smooth.
Store in an airtight container for up to 2 weeks.
Cocktail Per Serving
2 tablespoons Batter
1 shot Spiced Rum
1 shot Butterscotch Schnapps
2 tablespoons Heavy Cream
Bring a kettle of water to a boil.
Place 2 tablespoons of the batter in the bottom of each mug or brandy snifter. Add about 3/4 cup of boiling water to each glass. Stir to dissolve batter into the water.
To each serving, add a shot of Spiced Rum, a shot of Butterscotch Schnapps and 2 tablespoons of cream.
Garnish with a float of whipped cream and enjoy.