Hot Buttered Rum Trader Vic's Book of Food and Drink Yield: Batter for several drinks 1 lb. brown sugar 1/4 lb. butter Pinch of salt Spices: nutmeg, cinnamon, cloves Puerto Rican rum Cream the butter and sugar together until smooth. Add 1/4 to 1/2 tsp. each of nutmeg, cinnamon, and cloves. If you prefer, you can omit the cinnamon and cloves and, instead, use whole cloves and whole stick cinnamon in each drink as made. Add salt. Use this batter in making the following: Preheat 6 oz. mug with boiling water. Drop 1 heaping teaspoonful of batter in mug, add 1 1/2 oz. Puerto Rican rum, and fill with hot water. Note: One of Trader Vic's restaurants was in Seattle - a favorite of Don's when he was in college. Although Trader Vic's over-the-top decor was Hawaiian trading post and the original version was in Oakland, it was rum that inspired him. According to Lucius Beebe, "In the same manner in which Aristotle claimed all human knowledge as his province, Vic has taken over the whole world of rums.....Rums of all descriptions, proofs, colors, flavors, bases, blends, bottlings, and source of origin. Reason totters at their contemplation as the customer totters after their consumption..." When I first knew him, it was Don's most favorite drink. It was our most favorite after-ski drink.

Coffee Liqueur The Philadelphia Orchestra Cookbook Yield: 1 gallon 6 cups sugar 6 cups water ½ cup instant coffee ½ cup vanilla ½ gallon vodka or gin Bring sugar, water and coffee to boil. Lower heat and simmer two hours. Stir occasionally. Remove from heat, add vanilla. Allow to cool completely. Stir in gin or vodka. Bottle.

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