Tag Archives: rum

Drink of the Week: Hot Toddy

If you have children, brace yourself for two weeks of sugared-up hyperactivity, toy mahem and general upheaval. To get your zen on in a hurry amid the chaos, try a Hot Toddy on an empty stomach. The nearly 3 0z of booze will immediately go to your head, and you won’t care that your kid is trying out his new Christmas gift marker set on the wall.

 The Hot Toddy recipe I like is from Mount Gay Rum. It’s an undeniably festive holiday cocktail that tastes rather like a hot Sidecar, with just a subtle hit of Earl Grey tea. The cinnamon stick garnish is a nice touch. I guarantee that drinking one will bring your back to your Christmas happy place, where sugar plum fairies cavort with magical snowmen. If the holiday hijinks continue, sip another. You deserve it Mrs. Claus (you too, Santa)!

Christmas stressing you out? Bliss out with a Hot Toddy.

Hot Toddy 

1 oz Cointreau

1-3/4 oz Mount Gay Rum

1/2 oz fresh-squeezed lemon juice

Blue agave nectar to taste

4 oz hot Earl Grey tea

Cinnamon stick garnish

Combine all ingredients in an Irish coffee glass, stirring briefly.

Drink of the Week: Apricot Lady Sour

Sours have been on my radar lately. Whiskey, tequila, and now this delish apricot sour using rum as its base. I love sours because they’re tart and because I love the way the egg white renders them foamy and smooth.
 

This sophisticated cocktail shakes rum with lemon juice and apricot liqueur.

 I came across the recipe for this Apricot Lady Sour while paging through Cocktails Made Easy by Simon Difford. The ingredients looked like they would shake up nicely and they did. Difford uses Bacardi Superior rum, but since my husband just came back from Cuba I subbed in Havana Club rum. I also used North American-style simple syrup (1:1 ratio sugar to water) instead of the sweeter U.K. style.

This drink’s subtle apricot flavour is complemented by the rum, and the lemon’s pucker is lessened by the simple syrup. It’s nicely balanced, and light, but substantial enough — thanks to the egg white and apricot brandy — to drink on a December night close to Christmas. Enjoy.
 
Apricot Lady Sour
 
1-1/2 oz Havana Club light rum
 
1 oz Bols apricot brandy liqueur
 
1 oz fresh-squeezed lemon juice
 
1/2 oz simple syrup (1 sugar to 1 water)
 
1 fresh egg white
 
Shake all ingredients with ice and strain into an ice-filled rocks glass.
 
— Recipe modified from Cocktails Made Easy
 

Grab some rum, apricot liqueur and lemon juice and get ready to pucker those lips.

 

Some tree-trimming cheer: Hot Buttered Rum

 

The tree is decorated, the kids are in bed, so it’s time to kick back and enjoy some holiday cheer: a Hot Buttered Rum. I like this one from Appleton Estate. It’s strong in a good, I’m-so-done-with-Christmas-decorating kind of way. It takes a bit of time to prepare the cocktail base, but it’s worth the effort.

Appleton Estate makes a mean Hot Buttered Rum. Photo courtesy Appleton Estate Reserve.

 

Reserve Jamaican Hot Buttered Rum

Large batch recipe for cocktail base:

2-1/2 cups brown sugar

1/4 lb. butter

Pinch of Salt

4 oz fresh apple cider

1/2 oz fresh extracted ginger juice

1/2 tsp. nutmeg

1/2 tsp. allspice

In a sauce pan over low heat, blend the above ingredients and bring to a boil before removing from the heat. Let cool and store in refrigerator. The base will last four days in the fridge or one month in the freezer.

Individual cocktail recipe:
Using this above prepared cocktail base, select an appropriate mug. Then add:

2 heaping tbsp. of the cocktail base

2 oz AppletonEstate Reserve rum

Approximately 6 oz hot water, stir

Garnish: Cinnamon Stick

Mmmmm … I toast you, fake tree.