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 ration Rum ration The rum ration (also called tot) was a daily amount of rum given to sailors on Royal Navy ships. It was abolished in 1970 after concerns that regular intakes of alcohol would lead to unsteady hands when working machinery. The rum ration, or "tot", consisted of of rum at 95.5 proof (54.6% ABV), given out to every sailor at midday. Senior ratings (petty officers and above) received their rum neat, whilst for junior ratings it was diluted with two parts of water to make of grog. The rum ration was served from one particular barrel, also known as