There was not a single neighbor in that crowd that thought for a minute that Dad was the culprit because that was who he was in a nutshell. He was a bad boy to the core, but so funny and charming that he could not only get you to give him the shirt off your back, but you would throw in the pants, too.
This Christmas, seven years since he passed away, I know that many hours will be spent in front of my own Christmas tree looking at the lights reflecting in the window and telling stories about Dad’s antics. Those stories are so great, they deserve a special holiday drink. One that warms your soul just as those memories do. This is the best hot buttered rum I have ever made, without question. At the beginning of the season, I will whip up a big batch to keep in my freezer, making steaming mugs of this delicious warm cocktail as friends stop by for love and laughs.
For all of you, I hope this holiday season is full of memories, old and new, innocent and maybe even a little criminal. Miss you, Dad.
Recipe courtesy Emeril Lagasse, Food Network
Hot Buttered Rum
10 to 12 servings
1 stick unsalted butter, softened
2 cups light brown sugar
1 teaspoon ground cinnamon
1/2 teaspoon grated nutmeg
Pinch ground cloves
Pinch of cayenne (optional)
Bottle dark or spiced rum (personally, I prefer spiced rum)
Whipped Cream (optional)
In a bowl, cream together the butter, sugar, cinnamon, nutmeg, cloves, and salt. Refrigerate until almost firm. Spoon about 2 tablespoons of the butter mixture into 12 small mugs. Pour about 3 ounces of rum into each mug (filling about halfway). Top with boiling water (to fill the remaining half), stir very well, top with whipped cream, and serve.
Freezer directions: Roll butter mixture into 12 balls, and flash-freeze on a tray. Once frozen, store butter balls in a freezer bag.