August 30, 2013 (Day 113) – Black Stripe
By the early 1860s, whiskey wasn’t as ubiquitous as it is these days – or even the way it was several decades after Professor Jerry Thomas wrote his book.
Rum, on the other hand, was just about as popular as brandy.
- 1 wine glass (2 oz) Santa Cruz rum
- 1 table-spoonful (1 tsp) of molasses
You can actually make two versions of this drink. The Professor says that if you’re making it during the summer, mix in a measure of cold water and top with shaved ice. If it’s winter, he says, make sure you fill up a tumbler with boiling water and grate a little nutmeg on top.
Seeing as the weather is still beating us down, we went with the iced version, served in a Collins glass.