Winter Rum Drinks
m i x o l o g y
Some of my most favorite methods of serving rum drinks during the holidays in a hand held form. A hot toddy for instance is the perfect way to introduce your guests to the pleasures of rum. If they are not careful, a hot toddy will also introduce them to a pillow faster than you can say sleepy-time!
Some hot toddy cocktails that speak of the season…
Peppermint, hot chocolate and rum are one of these cocktails. There are three different kinds of chocolate, dark, sweet and white. Melted into your cup with the addition of peppermint oil and dark rum, your guests won’t know why they are floating on a cloud before the evening is over. Freshly whipped cream (never that stuff in a can) propels this hot toddy into dessert infamy.
Ingredients for a large punch bowl of relaxation:
Peppermint Dream Cocktail
- 36 oz different types of melted chocolate (white, dark bitter & sweet)
- 1 tsp concentrated peppermint oil
- 1 bottle of dark rum Barbados or Jamaican come to mind
- 4 cups 1/2 condensed milk and 1/2 whole milk mixed
1. Warmed sweetened condensed milk & regular milk in 50/50 proportions
2, Melt chocolate and add warmed milk mixture to thin out for your mug of goodness
3. Add 2 oz. of dark rum to each mug
4. tir with a peppermint stick
The Sailor’s Dilemma
This drink is savory in nature. It involves Beef Bullion. You serve this toddy as a welcoming tot by the front door of your home.
- Amber Rum, preferably a Rhum agricole from Martinique
- Grade B Maple Syrup, dark amber
- Sweet Vermouth like Carpano Antica or Atsby ‘Armadillo Cake’ Vermouth
- Large cubes of ice
- Bitter End Curry Bitters
1. 4 Tablespoons of the Grade B Syrup
2. Add 4 oz. Rhum Agricole
3. Add 1 oz. Sweet Vermouth
4. A shot of seltzer if you must
5. Shake Shake Shake Shake
6. Strain over the ice cubes in a rocks glass
7. Add 2 drops of the Bitter End Curry Bitters over the top
The Red Shirt Cocktail
The next drink is perfect for enjoying amongst your friends… I use maple syrup, dark rum, seltzer and Sweet Vermouth.
- 1 gallon of strong beef bullion
- 1 bottle of dark rum
- ½ bottle of overproof rum (140 proof)
- freshly cracked pepper
1. Combine ingredients and gently head to just below simmer
2. Sip VERY carefully…
The Apple Rum Bake
- Dark Rum
- Hot Spiced Tea
1. Heat a pot of spiced Indian tea
2. Add 6 oz. of Rum to the pot of spiced tea along with 2 oz of Calvados
3. Pour into pre-heated mugs and top with a pat of sweet butter
4. Sip to la la land.
Warren Bobrow is a mixologist, chef, and writer known as the Cocktail Whisperer. Bobrow is a freelance mixologist specializing in Craft Spirits. He has developed bar programs and implemented their cocktail and ice programs. Warren served as master mixologist for several brands of liquor, including the Busted Barrel rum produced by New Jersey’s first licensed distillery since Prohibition. Warren is the author of several books including Apothecary Cocktails: Restorative Drinks from Yesterday and Today, Whiskey Cocktails: Rediscovered Classics and Contemporary Craft Drinks, Bitters and Shrub Syrup Cocktails: Restorative Vintage Cocktails, Mocktails & Elixirs, Cannabis Cocktails, Mocktails & Tonics: The Art of Spirited Drinks & Buzz-Worthy Libations and The Craft Cocktail Compendium: Contemporary Interpretations and Inspired Twists on Time-Honored Classics.