The weather is getting nicer, and it’s making me think summer. Similarly, it’s also the tail-end of Spring Break season. Here in the the colder climate of Minnesota, that usually means people migrate south to lands of sand and turquoise waters. Either way, whether you’re summer dreaming or still in beach-mode, rum, fruit juice and key limes have always got your back.
For me, and many other peeps, June is all about mah dad. Not only does Father’s Day fall in early June, so does my dad’s birthday. Needless to say, this drink is all about him!
This week, I had the opportunity to attend an interactive cocktail making class at The Salt Cellar in St. Paul. The class was hosted by Salt Cellar head bartender Sean Carmichael, and taught by Nicholas who is one of the bartenders at Norseman Distillery‘s new cocktail room, and I’ve gotta tell you, it was epic!
Do you know what I love? Books. Especially old ones. Even more so, old ones you forgot that you had and you rediscover at a later date. Case in point: The Calvert Party Encyclopedia. This gem of a tome is was published by the Calvert Distillers Company in the 1960’s, and given to me by my mother-in-law. It’s chalk full of all sorts of useful resources, like how to stock your bar based on your party size, recipes for both food and beverages, and “11 Gay, Amusing Party Ideas”. Granted, a lot of it is some seriously out-dated material for those of us living in 2016, but if you want to throw a theme party, this is your perfect accessory.
Tonight’s cocktail also stems from this reference manual – as will many more in the future, I’m sure. Here’s the rundown: I was feeling particularly lazy today, so I had to come up with something using ingredients we already had lying around the house. Josh hasn’t been feeling well so we are stocked up with plenty of orange juice varietals. Using that as my guide (and figuring my immune system could also use a blast of vitamin C ), I settled on the Havana #2:
- 1 1/2 oz light rum
- 1 oz orange pineapple juice
- 1/2 oz lemon juice
Shake well with ice. Strain into a cocktail glass.
This book does not mess around with lengthy directions or complicated concoctions. Straight. To. The. Point. One thing to note, however: The portion you see pictured is actually double the above recipe. Apparently in the 60’s it was cool to have tiny portions. Also – if you have a hard time with really strong rum flavor, or you want a bigger immune boost, you may want to add more juice.
With all the snow we’ve been having lately, it seemed to me that a warm beverage would be just the thing to feature this week! I’ve seen a lot of hot buttered rum recipes floating around that are great for big batches… like when it’s holiday season and you need to make an entire vat for your 30 thirsty relatives. But… what if I just wanted to make ONE? Crazy, right?
No. I feel like I should be able to come in from a snowstorm and just whip one up really quick to enjoy on my couch in peace. Now, you can too!
Hot Buttered Rum – Single Serving Recipe
- 1 small slice of butter
- 1 tsp brown sugar
- 1/2 tsp cinnamon
- Pinch of nutmeg
- Splash of vanilla extract
- 2 oz dark rum
- Hot water
- Apple cider
It might seem like a longer ingredient list, but it’s easy! Combine the butter, brown sugar, spices, and vanilla in the bottom of your mug. Mix/mash/muddle it to the best of your ability. Add rum, hot water, and splash a bit of cider in at the end to add a little extra flavor. Give it one more stir, and you should be good to go!
You can add more spices or use less too depending on what sort of flavor preferences you have. Similarly, traditional Hot Buttered Rums don’t include cider, so you could omit that too… but I think it’s a great addition. Test it out and let me know what you think!
Happy National Happy Hour Day to all my friends and booze lovers alike! Today, I’m celebrating by snuggling up on the couch in sweatpants because it’s starting to feel like the blustery onset of winter in MN! Oh, and of course, there’s a cocktail to go with those sweatpants! 😉
This week’s Fall Feature is Spiced Rum Cider! Just like Mama used to make… only, with rum!
4 cups apple cider
1 cup spiced rum
4 cinnamon sticks
Nutmeg, cloves, allspice to taste
Makes 3-4 drinks
You can enjoy this two ways:
1. Cold – Just mix it all together, strain out the spice bits, and enjoy!
2. Hot – Combine cider and spices, and heat to desired temperature. Add rum, stir, and enjoy!
Either way you go, it’s an easy ticket on the Autumn express and perfect for sipping on in your comfy pants. Now, if you’ll excuse me, my Netflix is calling…
Seeing as how yesterday marked the first day of autumn, I thought I would say goodbye to summer with one last sort of summery drink for those of you who are like me, and still hanging on. Don’t get me wrong, I love fall! It’s actually my favorite of all the seasons, and this cocktail is the perfect bridge between the two. It’s got a summery, tropical base with a little surprise bite like a cool wind on an early fall evening. Intrigued?
Without further adieu, my Pineapple Rum Punch:
- 2 oz rum (I used light but dark would work too)
- 4 oz pineapple juice
- 4 oz ginger beer
- Pineapple slices for garnish
Combine all ingredients in a glass with ice and stir. Garnish with a slice of pineapple, and enjoy!
The bonus? I got to use leftover ginger beer from my Mamie Taylor recipe a couple of weeks ago. Sure, I could always have made a Moscow Mule or something, but this is way more fun!
PS: Now currently taking submissions for your favorite fall beverages for me to feature! HIT ME UP!
I was perusing my local co-op last weekend looking for limes for that oh-so-tasty classic margarita and right smack dab at the front of the produce section was a display of amazingly delicious looking cherries. I knew immediately that they had to come home with me. No questions asked.
Then began the process of deciding on what to turn them into (read: Pinterest research) and after not entirely too long I stumbled on a winner. Ladies and gents, meet the Cherry Mojito! Courtesy of Taste Love and Nourish.
8 to 10 fresh mint leaves
6 to 8 fresh cherries, pitted
1 tablespoon sugar
Juice of half a lime
2 ounces white rum
Combine the mint, cherries and sugar in the bottom of a cocktail shaker or sturdy glass, then muddle to release the flavors. Add your rum, lime juice and ice, give ‘er a good shake then pour into your glass. If you’re like me and like the little bits of fruit and mint included with your drink, add some back in from the shaker. Top with a splash of sparking water and enjoy!
I have got to say this was one of the best mojitos I’ve ever had… guess I’m going to need more cherries!!
This week’s recipe was a lesson in “Sometimes… you can’t make things look like the picture”. I found this amazing looking blueberry mojito recipe on The Novice Chef Blog, and thought – PERFECT! I had leftover rum from last week, and while I try not to go back to back on booze ingredients, it looked too good to pass up. I mean, check this out:
Who would not want to consume that? So gorgeous… so I decided to get myself to the grocery store and find the biggest most delicious blueberries I could find!
Sadly, all said and done, mine did not at all turn out that way… and I tried THREE times! THREE! -sigh- Even though I am still frustrated at the lackluster visual result (resulting in a lackluster photo – my apologies), I have to say… I don’t know if I care. Here’s the thing: It may not look pretty but it tastes SO. DAMN. GOOD.
Thus, this week’s recipe comes with a moral. Sometimes, it’s okay if things don’t turn out exactly the way you picture them, because no one has time to make 5 different batches of mojitos for 2 people to consume over the course of an evening… and sometimes, ugly tastes great! Without further adieu, my fabulous mojito failure:
I used her exact same recipe in my attempt to replicate her result. I will post it here, but definitely want to credit the source. For the record, she does call out the fact that the coloring of the drink TOTALLY depends on the blueberries you end up with, and if you want that electric blue color, there’s always food coloring.
- 1 cup fresh blueberries, plus extra for garnish
- 4 oz clear rum
- 10 fresh mint leaves
- 2 teaspoons sugar
- juice of 2 limes
- 6 oz club soda
In a food processor or blender (I used a blender), puree blueberries until smooth. Set aside.
Add mint leaves and sugar to a cocktail shaker. Use a muddler (or the end of a wooden spoon) to muddle the mint and sugar. Add the lime juice, rum and pureed blueberries: shake vigorously.
Pour ice and club soda into two tall glasses and then pour in rum mixture. Gently stir. Garnish with a lime wedge, extra blueberries and a sprig of mint. Serve immediately.
Now, if you’ll excuse me, I have one more batch of mojito to drink and bring my Friday work day to a close.
Alright people!! After an extended hiatus following my trip abroad, I’m back with another delicious beverage for you to feast your taste buds on! After all… vacation can’t last forever (unfortunately).
When deciding what to make this week, I realized I haven’t made a rum cocktail yet! While this is most likely due to the fact that my husband won’t drink the stuff so it’s not something we keep stocked in the house, I myself am a definite fan! With summer approaching… some day… when it warms up for more than just a day or two… a beachy beverage felt very appropriate.
And yes, if you are wondering, the drink name does make me sing the Foo Fighters song in my head.
1 1/2 oz light rum
3 oz grapefruit juice
2 dashes orange bitters
Splash of pineapple juice
Maraschino cherry for garnish
Making this one is easy, fill an old fashioned glass with ice, pour everything in, and stir. Straight and to the point leaving you more time to get your drink on!