Hot Drinks

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BEDROOM FARCE

1 oz dark rum
½ oz bourbon
2 tsp Galliano
4 oz hot chocolate
2 oz heavy cream, whipped
¼ tsp grated bittersweet chocolate

Pour the rum, bourbon, Galliano, and hot chocolate into an Irish coffee glass. Spoon the cream carefully so that it floats on top of the drink. Garnish with the grated chocolate.

BLUE BLAZER

2½ oz Scotch
2 oz boiling water
1 tsp granulated sugar
1 lemon twist

Heat the Scotch and pour it into a silver tankard. Pour the boiling water into another silver tankard. Carefully ignite the Scotch and, very carefully, pour it into the second tankard while it is still blazing. Pour the flaming drink very carefully back and forth between the tankards 4 or 5 times. Add the sugar and stir. Garnish with the lemon twist.

CANDLE IN THE WINDOW

2 oz light rum
2 tsp bourbon
1 tsp dark creme de cacao
1 tsp cherry brandy
4 oz hot coffee
2 oz heavy cream

Pour the rum, bourbon, creme de cacao, cherry brandy, and coffee into an Irish coffee glass. Pour the cream carefully over the back of a teaspoon so that it floats on top of the drink.

CHOCOLATE CORVETTE

1½ oz dark rum
½ oz dark creme de cacao
4 oz hot chocolate
2 oz heavy cream

Pour the rum, creme de cacao, and hot chocolate into an Irish coffee glass. Pour the cream carefully over the back of a teaspoon so that it floats on top of the drink.

COFFEE ROYALE

4 oz hot coffee
1 tsp granulated sugar
2 oz brandy
2 oz heavy cream

Pour the coffee into an Irish coffee glass. Add the sugar and stir to dissolve. Add the brandy and stir. Pour the cream carefully over the back of a teaspoon so that it floats on top of the drink.

DeROSIER's 19th HOLE

1 oz anejo rum
½ oz bourbon
2 tsp dark creme de cacao
2 tsp Drambuie
4 oz hot coffee
2 oz heavy cream

Pour the rum, bourbon, creme de cacao, Drambuie, and coffee into an Irish coffee glass. Pour the cream carefully over the back of a teaspoon so that it floats on top of the drink.

GOOD GOLLY

1½ oz dark rum
½ oz Galliano
2 tsp dark creme de cacao
4 oz hot coffee
2 oz heavy cream

Pour the rum, Galliano, creme de cacao, and coffee into an Irish coffee glass. Stir well. Pour the cream carefully over the back of a teaspoon so that it floats on top of the drink.

HOT BUTTERED RUM

1 tsp brown sugar
4 oz boiling water
1 whole clove
2 oz dark rum
1 tsp unsalted butter
? tsp grated nutmeg

In an Irish coffee glass, combine the brown sugar with the boiling water. Stir until the sugar is dissolved. Add the clove and the rum. Float the butter on the top and dust with the nutmeg.

HOT MOLLIFIER

1½ oz dark rum
½ oz Tia Maria
4 oz hot coffee
2 oz heavy cream

Pour the rum, Tia Maria, and coffee into an Irish coffee glass. Stir well. Pour the cream carefully over the back of a teaspoon so that it floats on top of the drink.

HOT PIPER

2 oz tequila
2 tsp lemon juice
½ oz dark creme de cacao
4 oz hot coffee

Pour all of the ingredients into an Irish coffee glass. Stir well.

IRISH COFFEE

4 oz hot coffee
1 tsp granulated sugar
2 oz Irish whiskey
2 oz heavy cream

Pour the coffee into an Irish coffee glass. Add the sugar and stir to dissolve it. Add the whiskey and stir. Pour the cream carefully over the back of a teaspoon so that it floats on top of the drink.

JACK ROBERTS' TREAT

4 oz hot chocolate
2 oz brandy
½ oz dark creme de cacao
2 oz heavy cream

Pour the hot chocolate into an Irish coffee glass. Add the brandy and creme de cacao and stir. Pour the cream carefully over the back of a teaspoon so that it floats on top of the drink.

MONASTERY COFFEE

4 oz hot coffee
½ tsp granulated sugar
2 oz Benedictine
2 oz heavy cream

Pour the coffee into an Irish coffee glass. Add the sugar and stir to dissolve. Add the Benedictine and stir. Pour the cream carefully over the back of a teaspoon so that it floats on top of the drink.

MORLEY'S DRIVER

1½ oz dark rum
½ oz cherry brandy
2 tsp dark creme de cacao
4 oz hot coffee
2 oz heavy cream

Pour the rum, cherry brandy, creme de cacao, and coffee into an Irish coffee glass. Stir well. Pour the cream carefully over the back of a teaspoon so that it floats on top of the drink.

SQUIRE RACINE

1½ oz dark rum
½ oz Southern Comfort
4 oz hot malted milk

Pour all of the ingredients into a coffee mug. Stir well.

SOUTHFORK COFFEE

4 oz hot coffee
1½ oz bourbon
½ oz dark creme de cacao
2 oz heavy cream

Pour the coffee into an Irish coffee glass. Add the bourbon and creme de cacao and stir. Pour the cream carefully over the back of a teaspoon so that it floats on top of the drink.

TOM AND JERRY

1 whole egg, separated
? tbsp baking soda
2 tbsp superfine sugar
2 oz plus 1 tsp light rum
6 oz hot milk
½ oz brandy
? tsp grated nutmeg

In a mixing bowl, whisk the egg white until it forms soft peaks. In another bowl, whisk the yolk until it becomes frothy. Fold the white into the yolk. Add the baking soda, sugar, and 1 teaspoon of the rum. Whisk it all together to form a stiff batter. Pour the batter into a warm beer mug and dissolve it in ¼ cup of the hot milk. Add the rest of the rum and the brandy. Fill the mug with the rest of the milk, stir, and sprinkle the nutmeg on top.