Question: Grenadine and Bumbo, both are made with nutmeg?
Context: Bread and butter pudding is a traditional type of bread pudding popular in British cuisine.  It is made by layering slices of buttered bread (often stale bread) scattered with raisins in an oven dish, over which an egg custard mixture, made with milk or cream and normally seasoned with nutmeg, vanilla or other spices, is poured.  It is often served with custard or cream. The Purple Rain refers to at least two popular mixed drinks.  The more common is a variation on the highball Long Island Iced Tea, substituting Chambord for Triple Sec and a lemon-lime soda for the cola.  The other is a long cocktail made from vodka, lemonade, blue Curaçao and grenadine.  The name of this version originates from the appearance of the drink as the grenadine is added as the final ingredient, since the sinking of the red grenadine through the blue of the other ingredients creates the impression of purple rain.  This drink has many versions depending on where it is made. Poutchine au sac (literally, pudding in a bag) is a Métis dish made of beef suet, flour, brown sugar, raisins, currants, and milk.  The ingredients are combined in a cotton bag or sealer jars, then steamed.  The cooked dish is usually topped with a sauce made from sugar, cornstarch, vanilla and nutmeg. Crémas ( ; ] ) also spelled Crémasse, is a sweet and creamy alcoholic beverage native to Haiti.  The beverage is made primarily from creamed coconut, sweetened condensed evaporated milk, and rhum.  The rum used is usually dark, however, white rum is used frequently as well.  Various spices are added for additional flavoring such as cinnamon, nutmeg, anise, as well as miscellaneous ingredients such as vanilla extract or raisins.  Recipes vary from person to person with a few differences in ingredients.  The overall look and taste still remains the same.  The beverage possesses a creamy consistency similar to a thick milkshake and varies from off-white to beige in color.  Crémas has a very sweet, and savory taste that's usually consumed in small amounts.  The drink is most popular in Haiti and is served regularly at social events and during the holidays.  It's usually consumed along with a sweet pastry of some sort.  The drink is often served cold but, it can also be served at room temperature.  In recent years, Crémas has been commercialized for sale in both Haiti and the United States.  It is similar to the Puerto Rican Coquito but is not made with eggs. Salchichón is a Spanish summer sausage that is made by smoking, drying, cooking or some combination.  It is made with pork, although some recipes use other meats including ox, veal or horse.  The meat and fat are chopped in thin bits, seasoned with salt, pepper, nutmeg, oregano, and garlic and then inserted in thick natural pork intestines.  Curing can be done for up to three months. Panpepato (Italian: "peppered bread") or pampepato is a round, sweet cake typical of the Province of Ferrara, Siena, the Province of Terni, of Sabina and the Ciociaria.  Panpepato is a type of panforte.  It is made according to traditional methods from various ingredients including fruits and nuts such as almonds, hazelnuts, pine nuts, walnuts, pepper, cinnamon, nutmeg, and zest of orange and lime, mixed according to the variants with or without cocoa, honey, flour, or cooked grape must.  The cake is then baked in an oven (preferably wood).  After baking, it is covered with a layer of chocolate.  It is usually eaten during the Christmas holidays.  Once it was prepared in every family with recipes that differed slightly from each other, while today it is essentially a handmade product. Bumbo (also known as bombo or bumboo) is a drink made from rum, water, sugar, and nutmeg.  Cinnamon is sometimes substituted for or added to the nutmeg.  Modern bumbo is often made with dark rum, citrus juice, grenadine, and nutmeg. Konro is an Indonesian rib soup originating with the Makassarese and Buginese of South Sulawesi.  Usually this soup was made with ribs, such as spareribs or beef as main ingredient.  The soup is brown-black in color and eaten either with burasa or ketupat cut into bite-size pieces or rice.  The spicy and strong-tasting soup is made from a mixture of rich spices, which includes coriander, "keluwak" (Pangium edule); a fruit that gives it its blackish color, also small amount of nutmeg, turmeric, galangal, cinnamon, tamarind, lemongrass, clove, and "salam" (Indonesian bayleaf). Grenadine is a commonly used, non-alcoholic bar syrup, characterized by a flavour that is both tart and sweet, and by a deep red colour.  It is popular as an ingredient in cocktails, both for its flavour and to give a reddish/pink tint to mixed drinks. Nam Ob Thai is perfumed water with a light yellow color.  Its name inherits from the word for water (nam) and for vaporization or essence (ob).  Nam Ob Thai can be made with fresh or dried flowers and recipes often contain natural ingredients such as nutmeg, incense powder, kaffir lime, saffron, sugar, musk, rose, jasmine, frangipani, ylang-ylang and pandan leaves.  Nowadays, the younger Thai generation do not usually use nam oop Thai as everyday perfume but only use it in important traditions such as weddings, Songkran festival, New Year festival and Thai funerals. Therefore, nam ob Thai has an important place in the identity of Thai culture.
Answer: no