I was briefly stuck on a fort in the Solent last weekend, on account of the high winds.As spray whipped against the concrete walls and sea and sky became one, I fell into a conversation about rum with a sailor who had read the dark rum sour recipe in this column. The one I named the Timenoguy.I had not invented it, he said; the British navy had for years added lime juice to the daily tot of rum. They mixed the two liquids and kept them in barrels.The rum prevented the lime juice from going off and the lime juice protected the sailors from scurvy. There is nothing new in this world - although I argued that the addition of an egg white and some violent shaking give me naming rights.
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Hot buttered rum
Serves one in a solid small glassLong piece of orange peel studded with 2 cloves
25g softened butter
1 tbsp maple syrup
1 cinnamon stick
30ml golden rum (Mount Gay or Captain Morgan's Spiced Rum)
50ml boiling water 1 Beat together the butter and maple syrup in a small bowl. Add the rum and orange peel.
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