Margie’s Kitchen in Boston: Rum – Part I

Photo by Lena

After doing research for my last blog, walking and eating on the Freedom Trail, I became very interested in food and the Colonial Period. I found out some interesting facts about Rum:
“But of all of the drinks that warmed the eighteenth-century American interior, rum was the most important. It is estimated that just before the War of Independence the colonists were downing twenty four pints of it per head per year, women, and children included.” (Food in History by Reay Tannahill, page 254) In fact some historians, according to Tannahill, believe the Revolutionary War may have actually been triggered by the tax on molasses (1733) more than the tax on tea (1773). Rum is made from the “syrupy liquid left after the juice of the sugar cane" that is "boiled, once, twice or three times to produce sugar crystals” (256).

In honor of the drink that played a part in American history, I am propose you make yourself a cup of Grog:
1 cup hot tea
1 jigger dark rum
1 teaspoon honey
1 tablespoon lemon juice
1 twist of lemon peel.

To a mug (or heat resistant glass), add tea, rum, honey, and lemon juice. Stir. Garnish with lemon twist.
Source: Famous New England Recipes (Colourpicture Publishers, Boston), page 32.

Check out other beverages on this blog!  Click here for Sasha's Limoncello; Click here for Sasha's Amaretto; Click Here for my Irish Coffee and Click Here for Sasha's Brooklyn Egg Cream

Margie’s Kitchen in Boston: Rum – Part I