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FOOD DRINK

Surprising Rum Cocktails for the Colder Months

FOOD DRINK

Surprising Rum Cocktails for the Colder Months

For a little warmth, three cocktails from a spirit typically associated with summer

by Katie Olsen
on 02 November 2017

When considering rum, people traditionally think of summery drinks—mojitos, piña coladas, or daiquiris. So when we met up with Flor de Caña brand ambassador Ashela Richardson, it was to discuss how the spirit can be used during the colder months. Not only are her three cocktails ideal for winter, they are decidedly holiday-centric, with the use of cinnamon and various ingredients to get baking spice notes. Using the versatile Flor de Caña 7 Year Old Grand Reserve Rum, Richardson explains that rum in general is a binder of flavors, making it fun to experiment with.

Winter Solstice

"Everybody should have a sparkling cocktail in their back pocket because they're super-fun as a welcome drink if you're hosting, or just a celebratory kind of thing," Richardson says.

1.5 oz Flor de Caña 7 Year Old Grand Reserve Rum
.5 oz passionfruit juice
Dash of homemade cinnamon syrup (recipe below)
.25 oz fresh lemon
Combine and shake with ice. Serve in a champagne flute or a coupe glass. Top up with a couple ounces of sparkling rosé.

Cinnamon Syrup

Make a classic sugar syrup—equal parts sugar and water—using Demerara sugar. While it's still hot, add a couple cinnamon sticks to infuse. Don't leave them in for more than a day or two, as the flavor will become too intense.

Winter Pomello

Richardson tells us, "Lighter grapefruits are in season in the wintertime, and it's a flavor that's so bright and citrusy, but then with the cinnamon it's a unique flavor pairing."

2 oz Flor de Caña 7 Year Old Grand Reserve Rum
.75 oz fresh lime juice
.5 oz cinnamon syrup
.5 oz Giffard Pamplemousse liquor
Combine and shake hard with ice. Serve up in a coupe or on the rocks. Garnish with grapefruit twist.

Mombacho

Named after one of Nicaragua's infamous volcanoes, this, Richardson says is a "rich, spirit-forward, sipping cocktail for cold wintery nights."

2 dashes Mexican mole bitters
2-3 drops creme de cacao
2 oz Flor de Caña 7 Year Old Grand Reserve Rum
.75 oz Carpano Antica
Combine in a mixing glass, stir for some 40 rotations with ice. Serve neat and garnish with brandied cherries.

Images courtesy of Flor de Caña

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