Popocatépetl's Hot-buttered Coffee Grog

Hot Zombie

Baby, it's cold outside, and nothing says "Wintertime" to me quite like a hot-rum toddy or coffee grog served up in a ceramic skull. Here are two fine examples for your dipsomaniacal delectation.

I whipped up the coffee grog using the basic recipe for the Volcano House Hot-buttered Rum drink in Beachbum Berry's Grog Log, but I subbed Cruzan Blackstrap rum for the Myer's Dark called for in the recipe, and added 3/4 oz. of Patrón XO Café (a surprisingly delicious coffee-flavored tequila). I dubbed the resulting beverage the "Popocatépetl", after a 17,000-foot volcano in Mexico.

The Hot Zombie recipe is from Sippin' Safari. It contains lime and pineapple juice, passionfruit syrup, gold Jamaican rum, brown sugar, hot water, a pat of butter, and a cinnamon stick. Delicious, easy to make, and even though it's served hot, it still tastes much like the Speviak Zombie, which is also in Sippin' Safari.