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Rum cocktails for the holidays

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Thanksgiving has come and gone, and it is Christmas time once again. A Charlie Brown Christmas is playing on my television while I look at our family room which has been caked in Christmas decorations. Christmas may have "gone commercial" generations ago, but that doesn't take away from the cherished feelings we

Egg Nog

  • 3/4 oz Brandy
  • 3/4 oz Rum
  • 1/2 oz Sugar
  • 3 oz Whole Milk or Heavy Cream
  • 1 Whole Egg

Mix rum, brandy, sugar, egg, and milk in a mixing tin. Fill with ice and shake well. Strain into a glass or goblet and garnish with freshly grated nutmeg.

Hot Buttered Rum

  • 3/4 oz Rum
  • 1/2 oz Sugar
  • 3 oz Whole Milk or Heavy Cream
  • 1 Whole Egg

Mix rum, brandy, sugar, egg, and milk in a mixing tin. Fill the tin with ice and shake like your life depends on it. Strain into a glass or goblet and garnish with freshly grated nutmeg.

Hot Apple Cider

  • 4 parts apple cider
  • 2 parts gold rum
  • 1 part spiced rum
  • 2 cinnamon sticks
  • 8 cloves
  • 2 tsp fresh allspice
  • 1 tsp fresh nutmeg
  • 1 tsp honey
  • 1/2 tsp vanilla powder
  • fresh orange peel

Using a saucepan, pot, or crockpot, mix all the ingredients except for the orange peel. Heat the mixture over low-to-medium heat for about 5 minutes. Twist the orange peel over the cider to release the oils and then drop the peel into the pot. Add the rum, and continue to heat for approx. 15-20 minutes, or until your kitchen and surrounding rooms smell like warm apples and cinnamon.

Blackheart Punch

  • 1 part Fresh Lime Juice
  • 1 part Fresh Lemon Juice
  • 2 parts Cinnamon Syrup
  • 1 part Black Strap Rum
  • 2 parts Amber Rum
  • 4 parts Iced Black Tea

Serve in a punch bowl with a large block of ice. Float mint leaves, cinnamon sticks and frozen lime wheels. Ladle over rocks with a spring of mint and a dash of Aromatic bitters.

Kickstart Cocktail

  • 1 1/4 oz Gold Rum
  • 1/2 oz Vanilla Liqueur
  • 1 oz Cold Coffee*
  • 1 tsp Cinnamon Syrup
  • 1 tsp Simple Syrup

Stir and Strain into cocktail glass, garnish with cinnamon stick.

* Brew a strong pot of coffee using a medium roast coffee bean. Allow sufficient time for coffee to cool before using it in the cocktail. If needed, put coffee carafe on ice.

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