Holiday Cocktails
Whether you are in sunny Arizona or the bitter cold Midwest, Holiday Cocktails just FEEL like the right thing to be drinking in November and December. And although I believe that rum is a spirit that works for all seasons, it is always the one I think about for Christmas Cocktails.
Rum is distilled from sugarcane, (immediately makes me think of holiday cookies) and when it is AGED in wood, the flavors that barrel imparts include things like: vanilla, caramel, toffee and baking spices.
Depending on the number of years and the type of wood that the rum ages inside the barrel, the finished product produces flavors like nutmeg, clove, caramel, maple, citrus, dried fruit and even dark chocolate.
When I think of holiday flavors and aromas, all of these things come to mind- - which in my opinion makes Aged Rum the perfect spirit to use in these festive seasonal drinks.
I have always been a big fan of “punch” because of its communal aspect. Whether you are having a party or a family dinner it is a fantastic way to have a wonder fully crafted cocktail that you do not have to be in charge of. The last thing the host of a dinner party should be doing is bartending! I have included below my all -time favorite holiday punch recipe, a drink I created many years ago and is a favorite in the Dehlavi household. It incorporates aged rum with pomegranate, rosemary, champagne and is very simple to make.
Rosemary Poinsettia
24 oz. Mt. Gay Eclipse Rum
12 oz. POM Pomegranate Juice
6 oz. Rosemary Simple Syrup
Directions to make Rosemary Simple Syrup:
equal parts of sugar and water + 6 sprigs of fresh rosemary in a sauce pan, heated on low for 10 minutes. Remove from heat, remove rosemary, and cool.
Cocktail directions: Place all three ingredients into a punch bowl and chill for one hour before serving. Just before you are ready to serve, remove from the refrigerator and add one bottle of sparkling wine/champagne, and the seeds of one fresh pomegranate. Set out for guests to self-serve and go enjoy your evening!
Another thing I love to do during cold winter nights is make COLD drinks that WARM you up. Yes you read that right! You don’t have to have a hot drink to keep yourself warm. A rich, aged rum in a spirit forward drink can be just as toasty warm as a hot cocoa or hot toddy. One of my “go tos” is a Rum Old Fashioned - - and I f ind that even the biggest fan of Bourbon loves it. Here is my recipe:
Vanilla Rum Old Fashioned
2 oz. Brugal Añejo Rum
.5 oz. Simple Syrup
3 dashes Regan’s Orange Bitters
½ Vanilla Bean
2 inch orange peel
Cut a vanilla bean in half and then slice it lengthwise. Place the vanilla bean in a rocks glass and add the simple syrup and orange peel. Muddle lightly until you see all of the “specks” of vanilla. Add the Brugal rum and the orange bitters and stir. Add ice and enjoy.
I recently put a marvelous cocktail on my menu at M Restaurant which is a twist on a classic Manhattan. Typically Manhattans are made with bourbon or rye whiskey and sweet vermouth, with bitters. This variation uses Ron Zacapa 23 year rum with a lovely walnut liqueur, and Angostura bitters. The liqueur is called Nocino, and is made in Columbus, Ohio by Watershed Distillery. It is an aged spirit made from raw, unripe black walnuts, sugar and spices and really works great in place of traditional sweet vermouth.
Spiced Walnut
2 oz. Ron Zacapa 23
.75 oz. Watershed Nocino Liqueur
2 dashes Angostura Bitters
Add all ingredients to your mixing glass filled with ice and stir well. Strain into a coupe glass and garnish with the zest of an orange peel.
Have a blessed Holiday season and a very happy New Year!!
-Article written by Cris Dehlavi, The Muse of Mixology-
My name is Cris Dehlavi and I am a native of Arizona, but have lived in Columbus, Ohio for the past 13 years with my daughter, Desi. I have been running the bar program at “M”, of the Cameron Mitchell Restaurant group since 2005. I am currently the President of Columbus USBG as well as a consultant for bars and restaurants nationally. In 2013, I attended the rigorous B.A.R. 5 Day Spirits Certification and have been recognized as one of the top mixologists in the U.S.A. I am one of the senior managers of the prestigious apprentice program at Tales of the Cocktail and work as a mentor to many bar tenders around Ohio. My contribution to "Got Rum?" magazine will include everything from reviews of national cocktail events, articles on mixology, garnish trends, recipes and techniques, to interviews with some of the leading bartenders in the industry