rjbs · January 14, 2015 14:38 · Jan 14, 2015 · Jan 14, 2015 · Jan 14, 2015
diff --git a/hot-toddy.mkdn b/hot-toddy.mkdn
@@ -13,7 +13,7 @@ Serves 12:
 * 1 lb dark brown sugar (500 g)
 * ½ lb salted butter (250 g)
 * 1 tsp ground nutmeg (5 ml)
-* 1 tsp ground cinnamon" (5 ml)
+* 1 tsp ground cinnamon (5 ml)
 * 1 tsp ground cloves (5 ml)
 * 1 tsp ground white cardamom (5 ml)
 * 750 ml top-quality dark rum

diff --git a/nopaste → hot-toddy.mkdn b/nopaste → hot-toddy.mkdn
diff --git a/nopaste b/nopaste
@@ -0,0 +1,52 @@
+# Ultimate hot buttered rum recipe
+## Brian Reid, 1985-07-21
+
+I started making hot buttered rum from a Trader Vic recipe 15 years ago, and
+I have gradually evolved it by adding more spices, more butter, and less rum.
+
+The way you make a hot buttered rum is to add some “batter” to some rum, and
+heat it.  I like to keep a made-up batch of the batter in the refrigerator in
+an old margarine tub. For parties I make up a fresh batch.
+
+Serves 12:
+
+* 1 lb dark brown sugar (500 g)
+* ½ lb salted butter (250 g)
+* 1 tsp ground nutmeg (5 ml)
+* 1 tsp ground cinnamon" (5 ml)
+* 1 tsp ground cloves (5 ml)
+* 1 tsp ground white cardamom (5 ml)
+* 750 ml top-quality dark rum
+
+## Making the Batter
+
+Put all batter ingredients (everything but the rum) in a food processor and run
+it until the mixture turns creamy. Fold it down once with a rubber spatula to
+make sure the spices are blended in, and run the food processor some more.
+
+Scoop the mixture into a plastic container, and refrigerate. It will keep for
+many months in the refrigerator, even though it contains butter.
+
+## Making the Drinks
+
+Fill a coffee mug half full of boiling water. The easiest way to do this is to
+put a mug of hot water in the microwave. If you don't have a microwave, then
+fill the mug with boiling water, pour it out, then fill it half full of boiling
+water.
+
+Add 2 generous tablespoons (40 ml) of batter. Stir until the batter dissolves
+in the hot water. I use a small wire whisk for this stirring.
+
+Add 2 jiggers (3 floz. or 100 ml) of the best rum you can afford. When I make
+this in quantities for parties I like to use Myers Dark Rum.
+
+One theory of hot-toddy making is that it is impossible to use too much batter
+and you should keep stirring more in until you are bored with stirring.
+
+Another theory of hot-toddy making is that it is impossible to use too much
+rum, and that you should keep stirring in more until your friends panic.
+
+Difficulty: easy.  
+Time: 5 minutes.  
+Precision: no need to measure.  
+
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