Fall & Winter Rum Cocktails

by ,

                                         THE JOLLY ROGER

Ingredients:

  • 1 oz. Ron Zacapa
  • 0.5 oz. Don Julio Reposado Tequila
  • 0.75 oz. Punt e Mes Sweet Vermouth
  • 0.25 oz. Fernet-Branca
  • 0.75 oz. Fresh Lemon Juice  
  • 0.5 oz. Simple Syrup
  • 1 oz. Dry Sparkling Wine (Prosecco, Champagne, or Cava)

Directions:

Combine rum, tequila, vermouth, Fernet, citrus, and simple syrup in a shaker with ice. Shake gently. Add sparkling wine to shaker and strain ingredients over fresh ice into a Collins glass. Mist with lemon oils and garnish with peel and fresh mint sprigs.

                                           VENCEREMOS

Ingredients:

  • 1.5 oz. Bacardi Carta Blanca  
  • 0.75 oz. Fresh Pineapple Juice
  • 0.75 oz. Coconut Liqueur
  • 0.5 oz. Fresh Peeled Cucumber Juice
  • 0.25 oz. Lime Juice
  • 1 Drop sesame Oil
  • Pineapple Leaf, for garnish (optional)

Directions: 

Mix all the ingredients in the shaker, shake it, and pour on the ice.

                                  SOUTH FOR THE WINTER

Ingredients:

  • 1.5 oz. Plantation Pineapple Rum
  • 0.75 oz. John D. Taylor’s Velvet Falernum Liqueur
  • 0.25 oz. St. Elizabeth Allspice Dram
  • 0.75 oz. Fresh Lime Juice
  • Lime wheel

Directions: 

Combine all ingredients into a shaker tin over ice, shake, strain into coupe. Garnish with a lime wheel.

                                  KASAMA OLD FASHIONED 

Ingredients: 

  • 1.5 oz. Kasama Rum 
  • 0.5 oz. Simple Syrup 
  • 2 Dashes Angostura Bitters 

Directions: 

Combine bitters and sugar in a rocks glass, add ice and rum, stir to combine.

                                        THE  NIGHTCAP

Ingredients:

  • 2 oz. Goslings Gold Seal Rum
  • 2 oz. Cold Brew Coffee
  • 0.5 oz. Grade Maple Syrup
  • Orange Zest
  • 1 Dash of Angostura Bitters
  • San Pellegrino, to top
  • Orange Twist, for garnish

Directions: 

Pour the rum, cold brew, maple syrup, bitters and orange zest into a shaker tin, shake with ice, strain drink into a Collins style glass with large ice cubes. Pour tonic on top, garnish with an orange twist.

                                    WONDERING RASCAL 

Ingredients:

  • 1oz. Rum
  • 1oz. Lemon Juice 
  • 0.5 oz. Orgeat 
  • 4 oz. Apple Cider 
  • 2 Dashes Bitters 

Directions: 

Add all ingredients to beer glass, top with ice and lightly stir. 

                                        MAISON MAI TAI

Ingredients:

  • 2 oz. Plantation Xaymaca Special Dry Rum
  • 0.5 oz. Ferrand Dry Curacao
  • 0.75 oz. Fresh Lime Juice
  • 0.5 oz. Orgeat
  • Mint Sprigs, for garnish

Directions: 

Shake with crushed ice and pour directly into double old fashioned glass (no straining). Garnish with fresh mint sprigs.

                                     ESPRESSO MARTIKI

Ingredients:

  • 0.75 oz. Mr. Black Cold Brew Coffee Liqueur
  • 1.25 oz. Dark Rum
  • 0.5 oz. Orgeat
  • 1 oz. Fresh Pineapple Juice
  • 1 oz. Espresso

Directions: 

Shake and strain into a coupette. Garnish with edible flowers.

                                       FALL FOR DAQS

Ingredients:

  • 1.5 Parts Sailor Jerry Spiced Rum
  • 0.5 Part Lime Juice
  • 1 Part Pomegranate Juice
  • Dash of Grenadine

Directions: 

Add all ingredients into a mixing glass with ice, shake and strain into a coupe glass. Garnish with pomegranate seeds.

                                           MARATHON

Ingredients:

  • 2 oz. Bank’s Five Island Rum
  • 1 oz. Pierre Ferrand Curaçao
  • 0.5 oz. Lime Juice

Directions: 

Combine all ingredients into a shaker with ice. Shake until chilled and double strain into a coupe. Finish with a lime twist, rub the peel on the rim of the glass and discard.

                              HOT BUTTERED BANANA RUM

Ingredients:

  • 1.5 oz. of Santa Teresa 1796 Rum
  • 0.5 oz. Brandy
  • 0.5 oz. Plantation O.F.T.D Rum
  • 1.5 oz. Brown Butter Banana Syrup
  • 3 oz.    Hot Water Passion Espuma

Directions: 

Add O.F.T.D rum to frothing pitcher and light. Express 2 peels worth of orange oil and add in the remaining ingredients. Mix with milk brother and pour into glass mug. Garnish with an orange twist and cloves.

                                      THE INFERNO PUNCH

Ingredients: 

  • 8 oz. White Rum
  • 4 oz. Pear Syrup
  • 1.5 oz. Pineapple Juice
  • 6 oz. Lemon Juice
  • 1 o.z Orange Liqueur
  • 4 oz. Whole Milk
  • 4 oz. Apothic Inferno

Directions: 

Place all the ingredients (except the Apothic wine and milk) into a glass container. Stir until all the ingredients are fully combined. In a separate container, heat up the milk until almost boiling, and slowly pour the cocktail mix into the milk (it will slowly curdle) and let it rest for a couple of hours. Stir for a few minutes, then run the mix through a cheesecloth a couple of times. Store the mix in the fridge. Serve the cocktail over ice, float Apothic Wine over it, and garnish with a dehydrated pear slice.

                                       HAVE A GOODNIGHT

Ingredients: 

  • 1.5 oz. Mount Gay XO
  • 0.5 oz. Pumpkin Spice Agave
  • 1 oz. Rum
  • Chata

Directions: 

Shake and serve in martini glass. Garnish with cinnamon-nutmeg sugared rim.

                      SPICED CIDER

Ingredients:

  • 8 Cups of Apple Cider
  • 2 Cinnamon Sticks
  • 2 tsp. Ground Cloves
  • 2 tsp. Brown Sugar
  • 2 Cups Spiced Rum, preferably Sailor Jerry

Directions: 

Combine all items in a crock pot and heat. The crock pot will heat the cocktail, but will not burn off the alcohol in it. It will also make your house smell amazing. Serve and enjoy.

                    ITALIA LIBERA

Ingredients:

  • 1 oz. Denizen Merchant’s Reserve Rum
  • 1 oz. Amaro CioCiaro
  • 1 dash Scrappy’s Lime Bitters
  • Topo Chico

Directions: 

Pour desired amount of Topo Chico in the bottom of a Collins glass. Add the alcohol and bitters. Then ice, ice baby. Garnish with a lime wedge.