Blackbeard's Hot Buttered Rum

I remember who first introduced me to hot buttered rum. Stephanie and I met when we were fourteen at the beginning of ninth grade. She was the new girl in school, and I remember when I first saw her in band. She looked mad and unhappy, but she was very pretty, so she was the talk among all the guys. Of course, all the girls hated her. Somewhere in the middle of the year we became best friends, and we saw eachother through many a tough time.

I started waitressing when I was eighteen. It was my next job after my summer as a security guard. I waitressed for about eight years. I started off working for ARA and Marriott foods doing banquets. Then I got a job at the Peking Chinese Restaurant. I worked for a summer at Griggs in El Paso while I was taking Microbiology and Anatomy & Physiology at UTEP. Stephanie worked for Chelsea Street Pub in El Paso. Back then Chelsea's was still pretty cool. They needed some Christmas help, so Stephanie got me a job while I was home for Christmas. I can't remember where we were or the circumstances, but she made me a hot buttered rum. She used light rum and white sugar. I remember it being almost clear. It's a comfort drink for sure.

When I moved to Houston, I got a job at Vargo's and I moonlighted at the Houston Racquet Club (I just found out this month that Mr. Vargo passed away in August). These jobs lent themselves to discovering other "comfort drinks", but hot buttered rum always held a special place in my heart.

It's a special occassion, so Puddleglum bought a good quality Puerto Rican rum. I decided to create a drink. I'm calling it Blackbeard's Hot Buttered Rum.

Blackbeard's Hot Buttered Rum

1 shot Puerto Rican rum
1 tablespoon dark brown sugar
1 small drop blackstrap molasses
very hot water
1 pat of butter

Mix first four ingredients. Place pat of butter on top. One variation would be to use a black rum like Cruzan Blackstrap Rum, Gosling's Black Seal, or Maui Dark Rum.