Rum baba the idea of soaking a dried Gugelhupf (a cake roughly similar to the baba and common in Alsace-Lorraine when he arrived there) or a baba with alcoholic spirit. Another version is that when Stanislaus brought back a baba from one of his voyages it had dried up. Nicolas Stohrer, one of his pâtissiers (or possibly just apprentice pâtissiers at the time), solved the problem by adding Malaga wine, saffron, dried and fresh raisin and crême pâtissière. The writer Courchamps stated in 1839 that the descendants of Stanislaus served the baba with a saucière containing sweet Malaga wine mixed with one
Rum the rum ration watered, producing a mixture that became known as grog. While many believe the term was coined in honour of the grogram cloak Admiral Vernon wore in rough weather, the term predates his famous order. It probably originates in the West Indies, perhaps of African etymology. The Royal Navy continued to give its sailors a daily rum ration, known as a "tot", until the practice was abolished after 31 July 1970. Today, a tot (totty) of rum is still issued on special occasions, using an order to "splice the mainbrace", which may only be given by the Queen,