Hot Buttered Blackstrap

from Punch (http://punchdrink.com)

Ingredients

Serving: 1

• 3/4 ounce Lapsang Souchong-infused Old Forester Bourbon (see Editor's Note)
• 3/4 ounce Lapsang Souchong-infused Old Forester Bourbon (see Editor's Note)
• 1/2 ounce lemon sherbet (see Editor's Note)
• 1/2 ounce lemon sherbet (see Editor's Note)
• 1/4 ounce Jamaican rum, preferably Smith & Cross
• 1/4 ounce Jamaican rum, preferably Smith & Cross
• 1/4 ounce rum, preferably Banks 7
• 1/4 ounce rum, preferably Banks 7
• 1/4 ounce blackstrap rum, preferably Cruzan
• 1/4 ounce blackstrap rum, preferably Cruzan
• 1/4 ounce pimento dram
• 1/4 ounce pimento dram
• 2 dashes Angostura bitters or Dead Rabbit Orinoco bitters
• 2 dashes Angostura bitters or Dead Rabbit Orinoco bitters
• 2 dashes molé bitters, preferably Bittermens
• 2 dashes molé bitters, preferably Bittermens
• 2 tablespoons butter
• 2 tablespoons butter
• 3 ounces hot water
• 3 ounces hot water

Garnish: freshly grated nutmeg

Directions

1. Add all the ingredients, except the hot water, to a rocks glass and stir.
2. Add the hot water.
3. Garnish with freshly grated nutmeg.

Editor's Note

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.

Lemon Sherbet:
4 lemons
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.