Pimm's heated?

[Merijn Broeren]

Quoting John Costello (cos at indeterminate.net):
> Someone[1] mentioned a pub serving Pimm's heated, in regards to one of the 
> December meetings I believe.  Could you elaborate on what goes into a 
> heated Pimm's (not lemon-lime spritzer, but probably a slice of lemon)?  
> Guests are arriving in a couple of days and I want to offer them warm 
> drinks that they have not tried.
> 
After the cut off date, but this is a drink for really cold evenings
when you have been outside for a day or so in dark february anyway. 

Melt sugar in a saucepan. About two large tablesppons per cup on a very
slow fire, it will turn dark golden brown. Then poor milk on top, the
melted sugar will instantly solidify and crackle fiercely, keep stirring
with a wooden spoon, letting the milk boil up to the top of the sauce
pan, this ensures all the caramel will have dissolved. Put in cups and
top up generously with cognac/brandy. Mmmmmm. 

Cheers,
-- 
Merijn Broeren | Sometime in the middle ages, God got fed up with us 
Software Geek  | and put earth at sol.milky-way.univ in his kill-file.
               | Pray all you want, it just gets junked.