One part Whiskey Toddy, one part Hot Buttered Rum, the Hot Buttered Blackstrap combines the two classic wintertime cocktails conveniently in one glass. If you’re seated at Manhattan’s The Dead Rabbit, you might even sip it from an antique mustache teacup.
- 3/4 ounce Lapsang Souchong-infused Old Forester Bourbon (see Editor's Note)
- 1/2 ounce lemon sherbet (see Editor's Note)
- 1/4 ounce Jamaican rum, preferably Smith & Cross
- 1/4 ounce rum, preferably Banks 7
- 1/4 ounce blackstrap rum, preferably Cruzan
- 1/4 ounce pimento dram
- 2 dashes Angostura bitters or Dead Rabbit Orinoco bitters
- 2 dashes molé bitters, preferably Bittermens
- 2 tablespoons butter
- 3 ounces hot water
Garnish: freshly grated nutmeg
- Add all the ingredients, except the hot water, to a rocks glass and stir.
- Add the hot water.
- Garnish with freshly grated nutmeg.
Lapsang Souchong-infused Old Forester Bourbon:
750ml bottle Old Forester Bourbon
2 bags lapsang souchong tea
Place the tea bags in a quart canning jar. Fill the jar with bourbon and seal it shut. After 1 hour, remove the tea bags. Due to the alcohol content, this infusion should last indefinitely at room temperature.
12 ounces fresh lemon juice
1 1/2 cups granulated sugar
In a small saucepan, combine the oleo-saccharum and lemon juice over medium heat, but do not boil. Slowly stir to dissolve the sugar. When the syrup has thickened, remove from the heat. Strain through a chinois into bottles. The sherbet, which yields about 24 ounces, will keep for 2 to 3 weeks in the refrigerator.