Caribbean Warmers

Two winter warmers featuring one of our favorite spirits—rum

The spirit of choice in the Caribbean, rum is made from sugar cane byproducts: Molasses, sugar cane juice, or by the process of fermentation and distillation. Aged in oak barrels, rum was actually invented as a way to deal with a waste issue—that of the boiled syrup left over from making sugar out of sugar cane. With no purpose for using it and nowhere to put it, many farmers disposed of it in the ocean. History has it that slaves working the plantations first discovered that the molasses could be fermented into alcohol, giving us today’s sweet, satisfying rum. Not just your other half for Coca Cola-based cocktails, rum is actually a sophisticated spirit that can be served in a variety of ways—from being the base liquor for fruity, summer-inspired cocktails (rum punch, anyone?) to winter libations served hot. Here, two cold-weather rum cocktail recipes sure to bring the warmth of the Caribbean to your next event.  

Drake’s Firewater

Ingredients: 

1.75 oz. rum, Appleton Estate
.75 oz. honey syrup
2 teaspoons fresh squeezed lime juice
5 oz. water
5 dashes Mint Hydrosol Water

Instructions: 

Measure all ingredients into a heat-proof receptacle and warm on a coffee machine steam arm. Pour into a liqueur coffee mug.

Calypso Coffee (aka Jamaican Coffee) 

Ingredients: 

.75 oz. Mount Gay Extra Old Rum
.75 oz. Kahlúa
3 teaspoons brown sugar 
.75 oz. water 
2.75 oz. espresso 
1 oz. Devonshire Double Cream 

Instructions: 

Measure and mix rum and liqueur in a pre-warmed glass, then pour coffee from cup slowly into glass. Shake the cream in a two-piece shaker with a dash of simple syrup and an ice cube, then strain slowly layering onto drink. Serve in a liqueur coffee mug.