Flaming Rum Monkey

"The Flaming Rum Monkey is the favorite drink of character Mary Maxwell in Pat Murphy’s book “Adventures in Time and Space With Max Merriwell.” Inspired by this, a fellow scifi writer Ellen Kalges got together with Ms. Murphy and created the drink. Murphy says, “Hot, sweet, and touched with coconut--I think it tastes a bit like an alcoholic Mounds bar.“"
 
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Ready In:
3mins
Ingredients:
11
Serves:
1

ingredients

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directions

  • Warm a mug. (You can do this by filling a mug with boiling water, letting it sit for a a minute, and pouring it out. Or just fill a mug with water and nuke it for about 30 seconds and then pour it out.).
  • Place into the mug a teaspoon of brown sugar and the cloves, nutmeg, cinnamon, and coconut syrup. Add about a tablespoon of boiling water and swish it about a bit to dissolve the sugar.
  • Add the rum and Crème de Cacao, then fill the remainder of the mug with boiling water. Stir.
  • Get your kitchen lighter ready. Find yourself a large spoon – at least as large as a tablespoon but it can be a serving spoon, too. Place a generous pinch of brown sugar in the bowl of the spoon, then add 151 rum until it’s just about full.
  • Hold the filled spoon over boiling water in the mug to allow the rum to get warm (but don’t actually let it touch the water).
  • Carefully light the rum in the spoon on fire and then oh-so-carefully tip the spoon into the mug’s contents.
  • As Pat Murphy says, “The mixture in the mug will burn with a lovely blue flame.”.
  • Carefully – away from any innocent (or not so innocent, mind you) bystanders – blow out the flames and enjoy your Flaming Rum Monkey. Yum!

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RECIPE SUBMITTED BY

<p>It's simply this: I love to cook! :) <br /><br />I've been hanging out on the internet since the early days and have collected loads of recipes. I've tried to keep the best of them (and often the more unusual) and look forward to sharing them with you, here. <br /><br />I am proud to say that I have several family members who are also on RecipeZaar! <br /><br />My husband, here as <a href=http://www.recipezaar.com/member/39857>Steingrim</a>, is an excellent cook. He rarely uses recipes, though, so often after he's made dinner I sit down at the computer and talk him through how he made the dishes so that I can get it down on paper. Some of these recipes are in his account, some of them in mine - he rarely uses his account, though, so we'll probably usually post them to mine in the future. <br /><br />My sister <a href=http://www.recipezaar.com/member/65957>Cathy is here as cxstitcher</a> and <a href=http://www.recipezaar.com/member/62727>my mom is Juliesmom</a> - say hi to them, eh? <br /><br />Our <a href=http://www.recipezaar.com/member/379862>friend Darrell is here as Uncle Dobo</a>, too! I've been typing in his recipes for him and entering them on R'Zaar. We're hoping that his sisters will soon show up with their own accounts, as well. :) <br /><br />I collect cookbooks (to slow myself down I've limited myself to purchasing them at thrift stores, although I occasionally buy an especially good one at full price), and - yes, I admit it - I love FoodTV. My favorite chefs on the Food Network are Alton Brown, Rachel Ray, Mario Batali, and Giada De Laurentiis. I'm not fond over fakey, over-enthusiastic performance chefs... Emeril drives me up the wall. I appreciate honesty. Of non-celebrity chefs, I've gotta say that that the greatest influences on my cooking have been my mother, Julia Child, and my cooking instructor Chef Gabriel Claycamp at Seattle's Culinary Communion. <br /><br />In the last couple of years I've been typing up all the recipes my grandparents and my mother collected over the years, and am posting them here. Some of them are quite nostalgic and are higher in fat and processed ingredients than recipes I normally collect, but it's really neat to see the different kinds of foods they were interested in... to see them either typewritten oh-so-carefully by my grandfather, in my grandmother's spidery handwriting, or - in some cases - written by my mother years ago in fountain pen ink. It's like time travel. <br /><br />Cooking peeve: food/cooking snobbery. <br /><br />Regarding my black and white icon (which may or may not be the one I'm currently using): it the sea-dragon tattoo that is on the inside of my right ankle. It's also my personal logo.</p>
 
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