I grabbed a bottle of aged rum, some turbinado sugar, and a few pats of butter. Ten minutes later we were eating what I've now dubbed drunken French toast.
The flavor was divine. It carried the rich oakiness of the Ron del Barrilito rum, but without any of the heat since the alcohol cooked off. Plus the rum was from our summer trip to Puerto Rico, so it made me feel like we were wandering the streets of El Viejo San Juan again.
I may never go back to plain old maple syrup!
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