Holiday Rum Cocktails

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Holiday Rum Cocktails

Baby, it ’s cold outside! The cool autumn wind is blowing brilliantly colored leaves down the streets, and soon snowflakes will be falling, bringing the magic of winter.

It is that special time of year for parties and entertaining, and how better to impress your friends and family than with Holiday Rum Cocktails! Recently I asked my mixologist, chef, and bartender colleagues about their favorite holiday rum drinks. I heard everything from Hot Buttered Rum to Eggnog to Rum and Apple Cider. I have compiled my favorite recipes for YOU to make, whether you are spending time with friends and family, or just unwinding after a long day of holiday shopping!

HOT BUTTERED RUM

When the British Royal Navy captured Jamaica in 1655, rum became the sailor’s daily ration. This drink has its origins in Europe, where hot alcoholic beverages have been used for centuries to warm people during cold winters.  

Very similar to the traditional Hot Toddy, which is made with honey, hot water, spices, and spirit, this classic drink has the addition of butter which adds another layer of flavor and richness. It is a favorite cold weather drink because it is both sweet and hot, which is just what the body craves on a brisk winter night.

Recipe:

  • 1.5 oz. aged rum (I like to use Ron Zacapa 23 in this one)
  • Hot water
  • 1 tbsp. spiced compound butter

Instructions:

Place one tablespoon of spiced butter in bottom of coffee mug, add rum and hot water and stir until the butter is dissolved.  Garnish with a cinnamon stick.

*Spiced compound butter 

  • 1 stick of butter, softened
  • ½ cup brown sugar
  • 1 teaspoon of ground cinnamon
  • ½ teaspoon of ground nutmeg
  • ¼ teaspoon allspice
  • ¼ teaspoon ground clove
  • Pinch of salt

Mix well and refrigerate overnight. Set butter out to re-soften prior to making your cocktails.

HARVEST RUM PUNCH

Punch was introduced to England during the early 17th century, during the East India spice trade. Sailors brought punch back to Britain, and it became a party staple, spreading all the way to the American colonies. It is a wonderful communal way to enjoy a cocktail and if

you are the host of the party it excuses you from bartending!

Ingredients:

  • 1 750 ml bottle of Aged Rum (Depending on your budget this can be anything from Mt. Gay Eclipse to Appleton V/X)
  • 1 /2 Gallon fresh Apple Cider (if you are fortunate enough to live somewhere that you can find this at an orchard, even better- - - but if not grocery stores sell it during the holiday months)
  • 12 oz. Cinnamon Simple Syrup 
  • 4 oz. Angostura Bitters
  • 1 green and 1 red apple, chopped into bite size chunks

Directions:

In a large punch bowl combine all ingredients and stir well. Cover and refrigerate for 2 hours.To serve, add ice to individual glasses, so you do not dilute your punch. 

Cinnamon Simple Syrup:

  • 3 cups Demerara Sugar (or sugar in the raw)
  • 3 cups Water
  • 4 Cinnamon Sticks

Place ingredients in a small sauce pan and heat on low for 15 minutes. Remove from heat, take out cinnamon sticks, and let cool. Keep refrigerated up to one week.

TOM AND JERRY

Growing up out west, I had never heard of a Tom and Jerry until I moved to Ohio.

This classic Midwest holiday drink was invented in 1850 by Professor Jerry Thomas in St. Louis at the Planter’s House hotel, and to this day can be found as a mix in some grocer y stores during the holiday season. Many of the classic recipes call for cognac as the base spirit but I have always prefer red the flavor profile of rum which works beautifully with the sweet spices in its base. The batter takes a little bit of work but can be frozen and used all winter, and is also a great option as a non- alcoholic drink for the kids!

Ingredients:

  • 1.5 oz. Dark Rum
  • 1 tbsp. Tom and Jerry batter
  • 3 oz. steamed whole milk

Directions:

Place the tablespoon of batter mix into your coffee mug and add the dark rum. While stirring, slowly pour in the hot milk. Garnish with a bit of freshly grated nutmeg and enjoy!

* Tom and Jerry Batter

  • 12 eggs, separated
  • 12 eggs, separated
  • 1/2 tsp. salt
  • 1 lb. butter, at room temperature
  • 3 lb. powdered sugar
  • 1 tsp. vanilla extract
  • 1 tsp. fresh grated nutmeg
  • 1 tsp. ground cloves
  • 1 tsp. fresh grated nutmeg
  • 1 tsp. allspice

Beat egg whites until stiff; add salt. Beat egg yolks until light. Add the powdered sugar to the butter and mix well. Add egg yolks and vanilla; mix well. Add spices. Add egg whites; beat until well blended. Will keep several weeks in refrigerator.

-Article written by Cris Dehlavi-

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 bartenders 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.