One of my favorites is hot buttered rum, which I came across in an old edition of joy of cooking. From memory, I think it was 1 tbl butter, 1 tbl brown sugar, 1/4c rum and 1 cup boiling water poured on top. Simple, hot and delicious.
In this week's episode of CHOW Happy Hour, Martin Cate of Smuggler's Cove in San Francisco makes the Pampanito, a rum cocktail made from sugarcane molasses and lemon juice. He reveals how his travels in Jamaica inspired the drink, but the name evolved back home in San Francisco.
Morgenthaler has two requirements for the cocktails he makes. First, they’ve got to be incredibly delicious, to satisfy his very demanding palate. But second, they’ve got to be as easy as possible to make, because he’s one of the laziest people you’ll ever meet. His method for making spiced rum at home satisfies both those requirements.
Deliciously rich and ridiculously light, this milkshake is sure to satisfy.
Pressure Cooker Cola-Braised Beef Short Ribs
These braised beef short ribs are ready in just 30 minutes thanks to the pressure cooker method. The cola in the rich gravy doesn't overpower, but perfectly balances soy sauce, Worcestershire sauce, and the spices in the rub.
Red Velvet Cake
Red velvet cake is festive, fine-crumbed, moist, and delicious with cream cheese frosting.