It’s been getting a bit chilly outside at night. That slight nip in the air that calls out for a wood fire, or a touch of smoke from within my glass. I call attention to things that I can do with a bottle of Scotch, a bottle of Bourbon and a bottle of Rum.
The first cocktail is a take on the perennial classic, the hot Buttered Scotch. There is nothing more classic than a butterscotch candy, or a topping a steaming mug of hot oolong tea with a pat of butter and a sizeable portion of your grandfather’s favorite, Chivas Regal. The marvelous blended whisky is a staple in many bars and should be able to augment even a cup of basic English Tea with aplomb. But of course, in keeping with my principle of using only the best ingredients, I want to create a hot butter-Scotch that sticks inside your mind and doesn’t go away easily.
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The good doctor Penelope was very fond of a slug of Scotch, added to his hot tea in the morning. Liquid cereal he would say when he was caught adding an extra shot to his cup of Oolong tea. I couldn’t agree more, he outlived all his doctors to a ripe age of 99. Powerful medicine the good doctor would say just before adding another ounce or two when no one was looking.
Dr. Penelope’s Strong Tea
- 2 oz. Chivas Regal Scotch Whiskey (not the expensive stuff- you won’t taste it anyhow!)
- 6 oz. Oolong Tea (steaming hot!)
- Pinch of Chinese ‘Five Star’ Powder blended into a pat or two of sweet butter
- Pinch of Himalayan Pink Salt
Preheat a mug that resonates with you. Add the Chivas Regal or other fine blended whiskey. Add the Five Star Butter. Top with the steaming hot tea. Add a pinch of pink salt. Serve.
Pour another ounce or so, if necessary for the good doctor and for healing!
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Down in the British Virgin Islands, where I learned to sail, things are a great deal grimmer at present. But I choose to remember the good things and the drinks I enjoyed along the way.
One of my favorite drinks is a hot buttered rum. It is especially delicious on a cool night, after a filling meal. After you return to the yacht, you find a few bottles that haven’t been turned into Rum and Cokes. As you know, this drink can make it with any kind of rum that you like, but I prefer one that is Agricole in nature. Made from freshly crushed sugar cane juice instead of molasses. These rums are from the island of Martinique- you will want the very best. I’d preheat my mug with boiling water and toss it out into the dish sink in the galley — no sense in wasting good water on a yacht. There is a use for everything that says water, when sailing on a yacht.
Candy Colored Clown (aka Hot Buttered Rum With Cannabutter)
Pre-make: Decarb your cannabis with the Ardent Nova Decarboxylation device. Add to about a cup of ghee. Simmer the cannabis with the ghee for about two hours at around 160 degrees, strain, form into bars and freeze until ready to use. You can also use the Magical Butter Machine if you have one of these marvelous creations. Set the butter aside and slice into pats for easy use.
- 3 oz. uncolored, unflavored, rum. (I like Clement for the Agricole. If you want a molasses rum, may I suggest Foursquare. Damn good stuff. No color or sugar added!)
- 1 oz. Coconut Cream
- 1 oz. or to taste Canna Butter (as above)
- 1 oz. Caramel Sauce
- 6 oz. Hot Tea of your choice
Combine all the ingredients in a preheated mug. First the butter, then the coconut cream, follow with the rum and then the caramel sauce. Top with the tea of your desire. Fresh nutmeg finishes this lovely excursion.
Jamaican Coffee With Cannabutter
Tia Maria when added to Coffee and hit with a bit of freshly whipped cream is one of life’s true pleasures.
- 1 oz. Cannabutter
- 3 oz. Tia Maria
- 1 oz. Jamaican Rum
- Strong Jamaican Coffee (black always!)
Preheat mug. Add the cannabutter. Add the Tia Maria. Add the Jamaican Rum. Add the Hot Coffee. Stir. Serve.
A hot punch is one of my favorite ways to end or to begin the day- if given the opportunity of course, I’d always begin the day with a hot punch with the base being bourbon. For this delicious slurp, I’d suggest a bourbon from Barrell Bourbon. Darned good stuff with flavors that come from all around your brain. Calling out for a hot punch with fine whiskey is better when using the finest liquor that money can buy.
Moroccan Mint Tea With Bourbon Whiskey
- Moroccan Mint Tea, freshly brewed
- Fresh Spearmint
- 3 oz. Barrell Bourbon Whiskey
Preheat your favorite teacup. Brew your mint tea to your taste and keep warm. Add the Spearmint to a pre-heated cup. Add the Barrell Bourbon. Top with the Moroccan Tea. Pinch a bit of mint over the top. Serve.
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One of my favorite Hot Toddies is no more than the sum of its parts. It’s deeply healing and it involves the use of ingredients you probably have at home. Ok, so you may not have Barr Hill Gin, (made by hand in Vermont from Raw Honey and local grain) but you certainly can get gin, raw honey, hot tea and Lemon and hot tea. The Raw Honey Gin is so well made and it makes your life much easier, using the best ingredients that money can buy.
Hot Bee’s Knees
- 1 Tbsp raw honey
- 2 pinwheels of lemon
- 3 oz. Barr Hill Gin (or a fine Botanical Gin)
- 4 oz. Hot Tea
- 1 pinch of sea salt
Preheat a mug. Add the Raw Honey. Add the Gin. Add the Lemon. Add the Hot Tea. Add the pinch of sea salt. Serve!
