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Hot Rum Sauce

Place in a very small, clean saucepan a quarter pint of cold water, two ounces fine sugar, the rind of one sound lemon, three tablespoons good Jamaica rum, one teaspoon cognac, one teaspoon good butter, four drops vanilla essence and a very small piece of cinnamon. Mix well, then let it come to a simmering point; thicken the same with a saltspoon arrowroot, gently mix while allowing to simmer for one minute and a half. Remove the lemon rind and cinnamon. Pour the sauce into a saucebowl and serve separately.