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Sunday, January 02, 2005
The Perfect Hot Buttered Rum
New Year's Eve, I perfected the hot-buttered rum. In the spirit Christian communism, I here give it to the world:

1 pat butter
1 quail egg
1 tsp brown sugar
1 tsp white sugar
1 tsp powder sugar
1 1/2 oz. dark rum (I like Whaler's)
1/2 oz. real vanilla extract
4 oz boiling water
dash of cinnamon

Add butter, egg, and sugar to hip black coffee cup. Blend thoroughly. Add 4 oz of boiling water. Stir until completely dissolved. Add rum and vanilla. Stir. Converse charmingly with friend or lover for two minutes. Sprinkle cinnamon on top. Serve and enjoy.

I call it:

The Last Hot Buttered Rum in Paris

(East of the Rockies, it goes by the name "The Best Hot Rum-Buttered Bum in Paris.")