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Posted on Dec 03, 2012
Forget fancy gifts or long, heavy meals; all we want for the holidays is a piping-hot cocktail. One so steamy that it would melt a snowman—or at least stop a teeth-chattering chill.
Fortunately, there are plenty of such libations. A favorite of ours is Liquor.com contributor Wayne Curtis’ fortifying Hot Buttered Rum. The secret to the drink is a decadent frozen batter, which can be made ahead of time and pulled out whenever you need a glass.
Another great way to warm up is to spike your coffee. While we’re fans of master mixologist and Liquor.com advisory board member Dale DeGroff’s simple and classic version of Irish Coffee, we also like to make a Grand Coffee (pictured above) with a bit of citrusy Grand Marnier and a dollop of whipped cream.
But if you really have to defrost, we suggest fixing a boiling Hot Toddy. Whether you choose award-winning author and Liquor.com advisory board member David Wondrich’s historic variation, the Whisky Skin, or his fruity spin, the Apple Toddy (it actually calls for half of a baked Macintosh apple), you’ll be feeling toasty very soon. Cheers!
Absolutely! Our recipe library has lots of options: http://liquor.com/base/rum/?post_type=recipe. One of our favorite hot (and incredibly simple) rum drinks is the Teatime Toddy: http://liquor.com/recipes/teatime-toddy/. Enjoy!
kathleen schriberposted 4 years ago
i bought some 'tortuga gold' rum while in the caymans this past spring. i got a sample and liked it so much...now, i don't know what to make with it. i don't want to drink it straight, and don't care for it with coke. i'd like some simple, easy sweet warming recipes or ideas if you could share them with me?
Christopher Carlssonposted 4 years ago
Or if you prefer tea over coffee:
created by Chris Carlsson, SpiritsReview.com
(now added to the New 75th Annivesary Edition of the Mr.Boston Official Bartenders Guide).
1 cup hot Earl Grey Tea
1/2 oz Diplomatico Reserva Rum
1/4 oz Domaine de Canton
1 tsp Honey
Build in A toddy glass
Lemon or cinnamon stick, lemon peel wrapped around cinnamon stick and dash of Creole Bitters add a nice touch optional (Thanks to Alexander Velez for these ideas !)
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