Ingredient
Rum
Aged or spiced rum brings molasses depth and warm-spice character to buttered rum, mulled cider and the entire Caribbean end of the winter canon.
Flavour profile
Rum carries winter unusually well for a spirit so associated with the tropics. A decent aged or dark rum gives drinks a round, almost dessert-like quality — vanilla, caramel, soft spice — which is why it works so unimprovably with hot buttered rum and in spiced punches. For warm cocktails reach for an aged rum (Demerara, Jamaican, or a decent Spanish style) rather than a light white rum, which has too little character to survive heating.
Recipes featuring rum
Hot Buttered Rum
A rich, old-fashioned warmer — dark rum and hot water enriched with a spiced butter batter that melts into something silky and comforting.
Spiced Rum Punch
A warming punch of spiced rum, apple and orange juice and citrus, mulled with cinnamon, clove and allspice — generous, fruity and made for sharing.
Fish House Punch
A heritage Philadelphia punch of dark rum, brandy and peach brandy stretched with strong black tea, lemon and sugar over a single block of ice.
Bombardino
The Italian après-ski favourite: warm advocaat enriched with brandy, crowned with softly whipped cream and a dusting of cocoa for a decadent slope-side treat.