After meticulously mixing six bottles of rum with 90 litres of heated milk, Reg Randall subjects his Anzac Day brew to a final taste test. Picture / Alan Gibson
After meticulously mixing six bottles of rum with 90 litres of heated milk, Reg Randall subjects his Anzac Day brew to a final taste test. Picture / Alan Gibson
Come Anzac morning Reg Randall will be brewing up with military precision.
This is his ninth year in charge of preparing the post civic ceremony tipple for Rotorua RSA members.
After attending the city's dawn service at Ohinemutu, Mr Randall will head to the clubrooms and turn on an old,120-litre, butcher's clarifier. For the next three hours, he will carefully heat 90 litres of milk, taking care it does not boil or burn.
When the temperature is just right - not so hot it would scald the mouth - in will go in about a dozen bottles of coffee and chicory essence. Powder can go lumpy and his coffee must be smooth.
Five minutes later, six bottles of Black Heart rum are added. The brew is stirred with a special flat, wooden spoon he made for the purpose. Then comes the taste test.
"I have to sample it as soon as I put the rum in. It's got to be right," he said.
From then on, Mr Randall oversees the pouring of around 300 paper cups full of milky coffee laced with dark rum. It's a favourite with members on their special day of commemoration and none goes to waste.
Some add sugar. And those who do not like spirits get their brew from the club's coffee machine.
The rum recipe was handed on from another RSA member and the ritual is carried out meticulously every Anzac Day.
