Better than Davey Jones Buttered Rum
Flavor Profile: Tropical coconut, a splash of rum extract, and Caribbean caramel infuse with a Ceylon tea as black as a pirate's flag.
Ingredients: Black tea, calendula and sunflower petals, natural flavours.
Brewing instructions: Bring water to 100º. Use 1tsp of loose tea per cup. Steep 3-5 minutes.
No one is
quite sure who first decided to add butter to a cup of warm rum but we’re sure
glad they did. What is known is that the drink was developed sometime in the 1800’s
by fishermen somewhere on the Eastern Seaboard. Cooks on board the fishing schooners
would usually make a quick breakfast of dried fish, bread, and whatever else
was available on board and provide a hot cup of buttered rum to wash it down
with. The warm drink would warm up the men before they headed above deck to begin
the day’s work. At lunchtime, the same process would be repeated as it would be
at dinnertime, and then yet again before hitting bed. Somewhere in between
doses of rum these rugged souls even found time to fish. Not only would the
butter add certain heartiness to the rum, it also gave it a delicious creamy
taste that complemented the sweetness of the liquor wonderfully. It goes
without saying that our version, blended here with a good strong Ceylon is the
perfect drink to brew when the sky threatens thunder and rain. Serve it nice
and hot with a dash of milk to real
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