Holiday Rum Cocktails

Spice up your seasonal celebrations with some holiday-inspired rum cocktails!

These recipes come from mixologists with Mount Gay Rum.  The distillery has been producing rum on Barbados since 1703, making it the oldest rum brand in the world.

Each cocktail calls for Mount Gay Eclipse, a medium-bodied rum that has notes of ripe banana and apricot, vanilla and a subtle smokiness from aging in Kentucky oak barrels.

Try these cocktails with Mount Gay Eclipse or your preferred aged rum.  They’re sure to put everyone in the spirit of the season!

Mount Gay Pumpkin Pie Frappe

2 oz Mount Gay Eclipse Rum
3 oz half-and-half
1 cup vanilla ice cream (slightly softened)
4 tsp pumpkin puree (homemade or canned)
2 tsp Sugar in the Raw
Pinch ground cinnamon
Pinch ground allspice

Combine all of the above ingredients into a blender and blend until smooth. Serve in nicely chilled cocktail glass. Garnish with freshly grated nutmeg.

Mount Gay Rum Spice Night

1½ oz Mount Gay Eclipse Rum
1½ oz scented apple juice (see below)
½ oz fresh carrot juice
¼ oz fresh lemon juice
¼ oz maple syrup
1 tsp fresh ginger juice*

Place all ingredients except garnish in a cocktail shaker. Add ice and shake vigorously. Strain into a chilled cocktail or martini glass. Garnish with whole allspice pods-they will float atop the cocktail.

*Make the scented apple juice the day before, by combining 3 to 4 whole allspice pods with one cracked cinnamon stick per 2 cups of apple juice. Refrigerate overnight.

Mount Gay Rum Punch

by Chester Browne

19 oz Mount Gay Eclipse Rum
18 oz water
12 oz grenadine syrup
13 oz sugar syrup
4 oz lime juice
1 oz Angostura Bitters
1 tsp nutmeg

In a punch bowl, mix all ingredients together. Allow to rest for two hours, serve over ice and garnish with a cherry.

Mount Gay Hot Buttered Rum

1½ Mount Gay Eclipse Rum
1 lb light brown sugar
½ lb unsalted butter (softened)
2 tsp ground cinnamon
2 tsp ground nutmeg
½ tsp ground allspice
2 tsp vanilla extract

In a mixing bowl beat together softened butter, brown sugar, vanilla extract and spices until well combined. Refrigerate in an airtight reusable container for up to a month, or place in your freezer until ready to use. In a pre-heated coffee mug combine 2 heaping tablespoons batter with 1½ oz Mount Gay Eclipse Rum. Top with boiling water and stir well to mix. Serve with a spoon.

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