Each year around Thanksgiving, Christmas, and New Year’s, Harvey Hudson, a former bartender at the Sportsman Lounge in Bremerton, would notice his regular customers change their standard drink orders and ask for cocktails suffused with hot butter rum batter. A rich and refrigerated nonalcoholic concoction of sugar, butter, spices (often nutmeg, cinnamon, and cloves), and sometimes molasses, hot butter rum batter was grainy and slightly mealy when scooped by the teaspoonful, but dissolved when dropped into hot rum, brandy, or cider. This esculent’s lineage traced back to the 17th century, when Colonialists drank it for its taste and flavor, but also for what was believed to be elixir-like qualities that could remedy flus and colds.