Don’t be put off by the name. Though it sounds girly, the Apple Breeze packs a nice rum punch, softened by apple and cranberry juices. There’s also tart lemon juice; a perfect foil to the sweet apricot brandy liqueur, which adds warmth on a -22C evening.
Sip and start dreaming of warmer climes.
I used Havana Club rum because I’ve been dreaming about a Caribbean escape all freezing week long. Since Cuba was on the brain, I served my Apple Breeze in a Communist propoganda highball glass from Vietnam. I think it works. This drink will warm you up while vicariously transporting you somewhere — anywhere — sunny and sandy.
2 oz Havana Club light rum
1/2 oz Bols apricot brandy liqueur
1-1/2 oz apple juice
1-1/2 oz white cranberry juice
1/2 oz fresh-squeezed lemon juice
2 tsp simple syrup*
Apple wedge garnish
Shake all ingredients with ice and strain into an ice-filled highball glass. Garnish with an apple wedge.
*To make simple syrup combine equal parts sugar and water in a saucepan over low heat until sugar is dissolved. Cool and refrigerate for up to one month.
— Recipe adapted from Cocktails Made Easy by Simon Difford
This week has been all about Jasper, so why not end the week with a warm apres ski cocktail from the Emerald Lounge at the Jasper Park Lodge? I gratefully sipped this drink next to a roaring fire after a morning ski at Marmot Basin and an afternoon snowshoe at Pyramid Lake. It helped thaw my toes and fill my cheeks with that rosy apres glow. Here’s to more winter family adventures followed by warm sips next to a fireplace!
This warm apres ski cocktail will bring a rosy glow to your cheeks.
The Great Hall Classic
1-1/2 oz Captain Morgan Spiced Rum
1 oz espresso (or really strong coffee)
Sugar, to taste
Build drink in a coffee mug and top with steamed milk. Add sugar to taste.
— Recipe courtesy Emerald Lounge at the Jasper Park Lodge
While it’s true that rum punch is the go-to cocktail in Barbados — it’s refreshing and served on ice — it also makes a mean sipper on cold winter evenings. The dark rum is belly warming and the nutmeg adds a winter spice we usually associate with warm drinks such as eggnog. As our friend declared on New Year’s Day (after I mixed up a pitcher), “I could drink 10 of these!”
This cocktail is so good, I bet you could drink 10!
When I was in Barbados in 2010 I must have tried at least 10 different rum punches. What I found is every establishment and Bajan has their own variation on ingredients and exact ratio. In fact, in two stories I wrote for up! magazine, I included two different recipes, one from John Moore Bar and one from Chesterfield Browne, the Mount Gay rum global ambassador. I have played around with my own recipe, however, which I will share with you now — hope you like it as much as I do!
Rum Punch a la Calgary
2 oz dark rum
1 oz fresh squeezed lime juice
1 oz simple syrup*
Dash Angostura bitters (or 1 or 2 more, to taste)
Shake all ingredients with ice then strain into an ice-filled rocks glass. Garnish with a sprinkle of nutmeg.
*To make simple syrup, combine equal parts water and brown sugar in a saucepan over medium heat until the sugar is dissolved. Cool and refrigerate up to one month.