Recipe - Habanero Rum Toddies

2 (up to)
3 ounce Plain rum
1 teaspoon Habanero rum (see notes)
One half Lemon or lime; juice of
1 tablespoon Honey
Boiling water to taste

HABANERO RUM: I put two or three roasted habaneros into a small jar and
covered it with rum. (Fans of Barbados Delites crushed peppers in rum will
know why; it's a great flavor combination.)

I haven't done much with the rum except make absolute kickass hot toddies.
When you've got a cold, and a sore throat, and you need something that will
clear you up and make you forget about your troubles, try this:

EXTRAHOT HOT TODDIES: Mix the first three ingredients in a mug or
heatproof cup. Pour boiling water over the other ingredients; stir to
dissolve honey.

Notes: One teaspoon of the habanero rum is about all you need. Remember,
those of you who have your Mercks Indices out at hand, that chemical
reactions double for every 10 degrees C, so if you drink this at standard
coffee cup temperature (about 60 C, 140 F), you'll feel the capsaicin
nearly 16 times as *quickly* as you would at room temperature (22 C, 72 F).
In purely subjective terms, it's about like the difference between picking
up a loaf of hot bread from the oven where the bread isn't too dense and
the surface has lots of air pockets to dissipate the heat and picking up
a piece of metal out of the same oven at the same temperature. There's also
some synergistic effect between the actual heat of the liquid on your mouth
and the "synthetic heat" effect of the capsaicin on your nerve endings, but
I haven't worked that one out yet. Scott "Like a cross between Doctor
Science and Captain Capsaicin" Fisher

CHILEHEADS ARCHIVES

From the ChileHeads recipe list. Downloaded from Glen's MM Recipe
Archive, http://www.erols.com/hosey.