cooking.nytimes.com
Hot Rum Punch Recipe
Nothing warms a cold body up like a quaff of hot rum punch This version, spiked with cognac and infused with citrus and nutmeg, is exactly what you want to serve at a party once the temperature drops outside If you’re feeling flamboyant, you can flambé it, to the great amusement of your guests
lemons, tangerine, demerara sugar, aged rum, jamaican rum, cognac
cooking.nytimes.com
The Chadburn Recipe
The sweetness of the pear liqueur and port in this relatively simple tiki drink (named for the Chadburn telegraph) make it ideal for after dinner If, however, you are looking for something more preprandial, Mr Cate recommends decreasing the amount of port and pear liqueur to 1/4 ounce each
aged rum, tawny port, pear liqueur