Candy Cane Cocktail

Peppermint, chocolate and rum…ahhhh, what’s not to like about that combination? Here’s a recipe that can be used with the Candy Cane Infused Rum we featured recently. This decadent dessert is a treat for your palate and your eyes and is sure to delight your holiday revelers.

Cheers to the holidays!

Candy Cane Cocktail copyright Rum Therapy
Candy Cane Cocktail
(makes two)

2 oz. Candy Cane Infused Rum (or white rum with a drop or two of peppermint extract)
2 oz. Godiva White Chocolate Liqueur
2 oz. vanilla rum
(we used Cruzan)
Chocolate syrup
Small crushed candy canes
(you may need a couple per glass)
Whipped cream
Candy cane for garnish

Pour a little chocolate syrup on a small plate or bowl and dip the rim of each glass in the chocolate. Gently dip the chocolate covered rim in the crushed candy canes to coat. Set aside. Pour the rums and white chocolate liqueur in a shaker over ice, shake gently, then pour into chocolate and candy cane rimmed glasses. Garnish with some whipped cream and a candy cane.

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Candy Cane Infused Rum

Last spring we infused our first batch of Strawberry Rum and loved it, so as the holidays rolled around, we began thinking of infusing rum with a holiday taste, such as Candy Cane.  We tried it out and found it’s easy to put together and if you divided it into small 8 oz. mason jars with lids, would make great little gifts for your rum drinking friends. Just add a ribbon with a candy cane and maybe a recipe and voilà!

Talk about getting into the holiday spirit(s)!

Candy Cane Infused Rum - copyright Rum Therapy
Candy Cane Infused Rum
(makes 2 cups of rum although quantities can easily be increased)

2 cups of white rum (we used Bacardi)
15-20 small candy canes
(we used all 20 and the result was very pepperminty. Use less if you want just a hint of peppermint.)
Glass jar with a lid

Arrange the candy canes on the bottom of the glass jar. Add the rum, then seal the jar with the lid. Gently shake every once in a while. When the candy canes have dissolved, the rum is infused. Ours took only about 12 hours. The finished product is a nice light red color and is good for sipping or could be used in some holiday recipes.

Candy Cane Infused Rum - copyright Rum Therapy

Watch how easy it is to make!

Now use your infusion to give as gifts, serve to guests in Peppermint Flavored Candy Cane Edible Shot Glasses , OR to make the delicious cocktail below!

Candy Cane Cocktail

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Pumpkin Spiced Rum Cocktail

We loved the taste of the Pumpkin and Spiced Rum Cupcakes so much that we thought we’d explore the taste combination in a cocktail. We tried a few with less then stellar results but after one sip of this one, we knew we had a winner! The rich, creamy, pumkiny taste makes it a perfect desert drink and will certainly put you in the holiday spirit! Happy Thanksgiving!

Pumpkin Spiced Rum Cocktail
Pumpkin Spiced Rum Cocktail

(makes one serving)

2 scoops vanilla ice cream
1/2 c. ice
1 tbsp canned pumpkin
1 oz. half and half
1.5 oz spiced rum
1/8 tsp pumpkin pie spice
whipped cream
cinnamon

Mix ice cream, ice, pumpkin, half and half, rum and pumpkin pie spice in a blender until smooth and creamy. Pour into a martini glass and top with whipped cream and a sprinkle of cinnamon.

5 from 1 reviews
Pumpkin Spiced Rum Cocktail
 
Author:
Ingredients
  • 2 scoops vanilla ice cream
  • ½ c. ice
  • 1 tbsp canned pumpkin
  • 1 oz. half and half
  • 1.5 oz spiced rum
  • ⅛ tsp pumpkin pie spice
  • whipped cream
  • cinnamon
Instructions
  1. Mix ice cream, ice, pumpkin, half and half, rum and pumpkin pie spice in a blender until smooth and creamy. Pour into a martini glass and top with whipped cream and a sprinkle of cinnamon.

 

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The Perfect Mojito

What makes a perfect mojito? When you look on the web, there’s more mojito recipes than you can shake a muddler at.  So what is it? The type of rum used? The amount of mint? The setting?

I had my first mojito in an airport. I know – odd place, but it was in the Miami airport on a layover for a flight to the Caribbean. We were in the mood to get the Caribbean party started and walked past a Bacardi kiosk with a very long line of people waiting for the only drink they were fixing…a mojito. We thought with that long of line the tropical concoction must be good, so we pulled up and eagerly waited to give a mojito a try.

We watched as the bartenders meticulously muddled the mint and lime, added simple syrup and the rum, poured it into a tall glass, added a little club soda and garnished with a stick of sugarcane. After shelling out $12.00 for each drink, we grabbed ours and eagerly took our first whiff. Ahhh…so minty and fresh smelling. After one sip, we were hooked and ended up purchasing an additional one or two before heading for our flight. Every time we find ourselves in the Miami airport now we go looking for that Bacardi Mojito Kiosk!

We’ve tried many recipes for mojitos since that first taste of one in the airport and truthfully, many are really good. But for some reason, the taste of that first mojito is the one that will always be our favorite and reminds us every time of the excitement we feel when heading south for vacation and a little Rum Therapy…

Mojito Rum Recipe
The Perfect Mojito
(makes one)

1 ½ oz BACARDI Superior Rum
Club Soda
12 mint leaves
½ lime
2 tbsp simple syrup
(1 tbsp sugar can be used instead of the simple syrup. If using sugar, muddle it in the first step with the mint leaves and lime)

Muddle 12 fresh mint leaves and 1/2 a lime. Cover with 2 Tbsp. of simple syrup and top with ice. Add 1 1/2 oz of BACARDI Superior Rum and top with Club Soda. Stir well and garnish with a lime wedge and sprig of mint (and a stick of sugarcane if you can find it!)

5 from 1 reviews
The Perfect Mojito
 
Author:
Recipe type: Drinks
Serves: 2
Ingredients
  • 1 ½ oz BACARDI Superior Rum
  • Club Soda
  • 12 mint leaves
  • ½ lime
  • 2 tbsp simple syrup
  • (1 tbsp sugar can be used instead of the simple syrup. If using sugar, muddle it in the first step with the mint leaves and lime)
Instructions
  1. Muddle 12 fresh mint leaves and ½ a lime. Cover with 2 Tbsp. of simple syrup and top with ice. Add 1½ oz of BACARDI Superior Rum and top with Club Soda. Stir well and garnish with a lime wedge and sprig of mint (and a stick of sugarcane if you can find it!)


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Making Spiced Rum

Spiced rum. It seems to be just one of those things that either you love, or, you don’t. The subtle varieties of tastes found in different spiced rums are a result of the types and amount of spices added – and there are some spiced rums I’ve tried that have a combinations of spices that just weren’t that pleasing to my palate. I recently ran across directions for making your own spiced rum and initially was interested in finding out what spices are used, but then became intrigued in creating my own variety of spiced rum – a perfect version, of course for my tastes at least! I went shopping today for a few of the following spices and am going to start creating my own version this weekend. Let me know if you come up your own personalized spiced rum and what your secret ingredient is!

Spiced-Rum-(600)-O
Making Your Own Spiced Rum

Basic Ingredients:

1 bottle good quality gold rum (if you don’t like the taste of the basic rum, you won’t like the taste of the finished product!)
1 vanilla bean pod, split in half
1 slice of orange peel, about 3 inches long
1 cinnamon stick
3 whole allspice berries
3 whole cloves
5 whole black peppercorns
1/8 teaspoon freshly grated nutmeg

Other spice options:
1 small slice of fresh ginger
1 point star anise

1. Add all the ingredients to the rum bottle or pour all ingredients into a wide-mouthed, airtight container and seal. Let stand in a cool dark place for 24 hours to one month. Shake the container occasionally and taste until the flavor is to your liking. The more flavor you want, the longer you should let it sit. Strain the spices out and re-bottle the liquid.

Tweak the flavors to your liking by increasing or reducing the amount of each spice or by experimenting with other spices. Make this spiced rum one that will truly satisfy your senses!


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