Autumn Cocktails: Rum

This post contains rum-based Autumn cocktail recipes. 

• Maple Madness
• Pumpkin Punch
• Pumpkin Steamer
• Pumpkin-tini
• Sleepy Hollow Fizz
• Spiced Rum Cocktail

Maple Madness

Flor de Caña®
Makes 1

Ingredients
2.50-oz Flor de Caña® 7 year rum
0.50-oz maple syrup
2 Dashes Liquid Smoke®

Garnish:
Smoked salt


Preparation
Salt rim of small rocks glass. Add Flor de Caña®, maple syrup and Liquid Smoke® to shaker. Strain over ice.

Image credit

Pumpkin Punch

Kelly Carámbula
Makes 8 to 10 servings

Ingredients
10.0-oz pumpkin purée
10.0-oz Cinnamon-Infused Rum
10.0-oz sweetened condensed milk
10 Dashes Angostura® bitters

Garnish:
Freshly ground nutmeg
Ice block or cubes


Preparation
In a large punch bowl, combine all of the ingredients; gently stir until fully combined. Sprinkle freshly grated nutmeg over the entire punch bowl (below).

Image credit

Source

Amazon

Pumpkin Steamer

Makes 1

Ingredients
1.00-oz canned pure pumpkin purée
2.00-oz whole milk
0.25-oz Rich Simple Syrup
1.00-oz aged rum
1.00-oz Galliano
2 dashes Angostura® bitters

Garnish:
Freshly grated nutmeg


Preparation
Combine the pumpkin purée, milk, and syrup in a saucepan and heat until hot but not boiling. Combine the spirits and bitters in a preheated snifter. Add the hot mixture; garnish with the nutmeg.

Source

Image credit

Pumpkin-tini

Frangelico®

Makes 1

Ingredients
1.25-oz (2.5 Tbsp) Flor de Caña® 7 year Grand Reserve Rum
1.25-oz (2.5 Tbsp) Frangelico Hazelnut Liqueur
0.50-oz (1 Tbsp) Pumpkin Simple Syrup
0.25-oz (0.5 Tbsp) Vanilla Vodka

Garnish:
Brown rimming sugar for glass
Whipped Cream
Ground Cinnamon


Preparation
Lightly apply rimming sugar to a martini glass. In a shaker filled with ice, combine all ingredients; shake vigorously. Strain into the martini glass and top with whipped cream. Sprinkle cinnamon on top.

Sleepy Hollow Fizz

Brian Miller
Makes 1

Ingredients
2.0-oz Flor de Caña® 7 Year Grand Reserve Rum
0.5-oz fresh lemon juice
0.5-oz maple syrup
2 bar spoons Pumpkin Purée
1 egg yolk
Top club soda


Preparation
Shake well for 10 to 15 seconds.  Add 3 ice cubes and shake again for another 10 to 15 seconds; strain into a fizz glass. No garnish.

Source: Brian Miller, Bar Manager, Death & Co. New York City via Flor de Caña®

Read more: Gary Regan, "A dry shake for cocktails isn't so new after all" (San Francisco Chronicle,  July 17, 2011)

Spiced Rum Cocktail

Todd Thrasher

Makes 1

Ingredients
2.00-oz (4 Tbsp) Spiced Rum
5.00-oz Winter Tonic Water

Garnish:
Orange peel twist


Preparation
Combine the Spiced Rum and Winter Tonic Water; serve over ice, garnished with the twist of orange peel.

Source


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Autumn Drinks: Rye

Coffee Punch 2

• Coffee Punch
• Irish Coffee Eggnog Punch

Coffee Punch

Makes 50 to 60 servings

Ingredients

24.0-oz (3 cups) strong coffee

1 cup sugar

32.0-oz (1-QT) milk

3 (12-oz) cans evaporated milk

Vanilla to taste

1-gallon ice cream: your choice of vanilla, chocolate or coffee

68.0-oz (2-liter) bottle ginger ale or club soda

Garnish:

1 (8-oz) container Cool Whip, thawed

Freshly-grated nutmeg

Preparation

The day before serving, brew coffee; dissolve sugar in hot coffee and cool to room temperature. Combine coffee mixture with the milk and vanilla; refrigerate overnight. 

Just before serving, pour coffee mixture into a large punch bowl; gently stir in the ice cream and carbonated beverage, and if using, the Kahlúa. Serve in punch cups. Garnish, if desired, with dollop of Cool Whip sprinkled with fresh nutmeg.

Refrigerate any remaining portions.

Variation(s):

Mocha Coffee Punch: Use 1-QT chocolate milk instead of white milk.

Spiked: Add fifth of Kahlúa with the ice cream and carbonated beverage.

Related
Coffee Punch (N/A)

Last Updated December 21, 2012

Coffee Punch (N/A)

Serve Coffee Punch at brunch or as dessert.

• Coffee Mocha Punch - Holly Clegg (N/A)
• Coffee Punch - JL Atlanta (N/A)
• Coffee Punch - JL Ft. Meyers (N/A)
• Coffee Punch - Vanilla (N/A)

Amazon

Coffee Mocha Punch (N/A)

Holly Clegg - 2006

Makes 24 to 30 servings

Ingredients
2-QTS brewed coffee (you may use flavored or decaffeinated)
4-oz (1/2 cup) chocolate syrup
3/4 cup sugar
1 Tbsp vanilla extract
1-PT (2 cups) skim milk
1-PT (2 cups) fat free half-and-half
1-QT fat free vanilla ice cream or frozen vanilla yogurt, softened

Garnish:
1 (8-oz) container fat free whipped topping, defrosted
Cocoa


Preparation
Cool coffee to room temperature; then add chocolate syrup, sugar and vanilla. Refrigerate until well chilled or overnight.

Just before serving, stir together coffee mixture, milk and half-and-half; transfer to a punch bowl and add large spoonfuls of ice cream. Garnish with dollops of whipped topping; sprinkle with cocoa.

Source: Holly Clegg, The New Holly Clegg Trim & Terrific Cookbook (Philadelphia: Running Press Publishers, 2006)

Amazon

Coffee Punch (N/A)

JL Atlanta - 1996

Makes 30 (1 cup) servings

Ingredients
1/2 cup instant coffee granules

1 cup sugar

4- to 6-oz hot water (1/2 to 3/4 cup)

1/2-gallon vanilla ice cream, softened

96-oz milk (3-QTS)

Garnish:

Whipped cream

Preparation

Mix coffee and sugar; add just enough hot water to dissolve. Chill syrup overnight.

Just before serving, combine the coffee syrup with the ice cream and milk. Top with whipped cream. 

Source:  Junior League of Atlanta, Inc, Atlanta Cooknotes: 80th Anniversary Edition (Memphis: The Wimmer Companies, Inc, 1996), 56

Amazon

Coffee Punch (N/A)

JL Ft. Meyers - 1995

Serves 50

Ingredients
128-oz cold coffee (1-gallon)

64-oz light cream (1/2-gallon)

32-oz milk (1-QT)

1-gallon vanilla ice cream, chopped

Garnish:

2 cups whipped cream

2 cups shaved chocolate

3.5 Tbsp cinnamon

Preparation

Freeze half the coffee in ice cube trays.

In a punch bowl, combine the ice cubes with the remaining coffee, cream, milk and ice cream; mix gently.

Let stand for 30 minutes before serving. Add sugar to taste, if desired.

Top with the whipped cream, chocolate shavings and cinnamon, and serve in punch cups.

Source:  Junior League of Ft. Meyers, Florida, Tropical Settings (Nashville: Favorite Recipes Press, 1995), 56

Coffee Punch - Vanilla (N/A)

Makes about 18 (punch cup) servings

Ingredients
24-oz (3 cups) coffee
2 cups sugar
16-oz (1-PT) cream
32-oz (1-QT) milk
2 tsp vanilla

Preparation

Dissolve sugar in hot coffee; cool. Add remaining ingredients; pour into milk cartons and freeze.

One to two hours before serving, remove from freezer.

At serving, mix well in a punch bowl; serve icy in punch cups.

Source: Personal Files


You might like:
Milk Punch recipes from Louisiana
Coffee Punch 2

Last Updated December 11, 2012

Ice Cream Punch (recipes & links)

The punch recipes in this post use either ice cream or sherbet with two or more other ingredients.

• Champagne Sherbet Punch
• Cranberry Key Lime Seafoam Punch (N/A)
• Orange Cream Punch (N/A)
• Piqué Punch (N/A)
• Rosy Champagne Punch 
• Volcano Punch (N/A)

Amazon

Champagne Sherbet Punch

ReaLemon®
Makes about 2.5-QTS

Ingredients
3 cups chilled pineapple juice

2.0-oz (1/4 cup) ReaLemon® Lemon Juice from Concentrate

1-QT Borden® pineapple sherbet

1 (750-ml) bottle chilled champagne

Preparation

In punch bowl, combine pineapple juice and lemon juice.

Just before serving, scoop sherbet into punch bowl; add champagne and stir gently.


Variation(s):
Rosy Champagne Punch — Use raspberry sherbet and pink champagne.

Source:  ReaLemon® as republished in Great American Brand Name Recipes Cookbook (Lincolnwood: Publications International, Ltd, 1989), 40.

Cranberry Key Lime Seafoam Punch

Ocean Spray®

Makes about 15 (6-oz) servings

Ingredients

1 (64-oz) bottle Ocean Spray® Premium 100% Juice Cranberry and Key Lime, chilled

1.0-oz sweetened lime juice

12.0-oz lemon-lime soda

1-pint lime sherbet, softened

Preparation

In a large punch bowl, combine the juices; gently stir in lemon-lime soda. Just before serving, float softened sherbet on top of punch.

Source: Ocean Spray®

New Yorker Special (N/A) ca.1966

Amazon

New Yorker Special - N/A

Makes 4 servings

Ingredients
0.33-oz (1/3 cup) chocolate, vanilla, or strawberry syrup
8.00-oz (1 cup) milk
1 (12-oz) bottle carbonated water

Preparation

Dissolve syrup in milk. Divide evenly among 4 glasses. Add carbonated beverage to fill glasses; stir and serve.

Source: American Home All-Purpose Cookbook Edited by Virginia Habeeb and the Food Staff of American Home (M. Evans and Company, Inc, 1966), 773.

Milk Punch Recipes from Louisiana

The milk punch recipes in this post are from Louisiana.

Popular throughout New Orleans where many bars offer their own variation on the recipe, this 19th century classic is traditionally sipped after a rich meal … and again in the morning alongside breakfast. ~Imbibe Magazine

• Dickie Brennan's Frozen Bourbon Milk Punch
• JL of Lafayette, Louisiana
• Marcelle Bienvenu

Dickie Brennan's
Frozen Bourbon Milk Punch

Makes 6

Ingredients
1-QT (4 cups) milk
8.0-oz (1 cup) Old Forrester's bourbon
2.0-oz (1/4 cup) vanilla extract
2.0-oz (1/4 cup) simple syrup 
1 pint (2 cups) vanilla ice cream

Garnish:
Dash nutmeg for each glass (see below)

Image credit

Notes: House drink at Dickie Brennan's Bourbon House Seafood & Oyster Bar.

Preparation

Combine all ingredients and blend for 8 seconds. Garnish with nutmeg.

Amazon

Milk Punch

JL Lafayette - 1979
Makes 32 (4-oz) servings

Ingredients
15.0-oz brandy
4.0-oz (0.5 cup) white or green Crème de menthe
12.0-oz (1.5 cups) bottled simple syrup
3-QTS milk


Notes: Keeps several weeks in freezer.

Preparation

The day before, mix all ingredients and put in 1-gallon freezer container. Place in freezer at least overnight.

One hour before serving (30 minutes in summer), remove container from freezer.

Source: The Junior League of Lafayette, Inc's Talk About Good II: A Toast to Cajun Food (Memphis: Wimmer Brothers, Inc, 1979), 68.

This drink is quite popular in old New Orleans restaurants and is a favorite during the winter holiday season. It is a soothing, pleasant drink after a night of partying. ~Marcelle Bienvenu

Photo via Louisiana Cookin'

Milk Punch

Marcelle Bienvenu

Makes 1-gallon

Ingredients
For simple syrup:

8.0-oz (1 cup) water

1 cup sugar

For punch:

1 (4/5-Quart) bottle of bourbon

3-QTS half-and-half

2.0-oz (4 Tbs) vanilla extract

Cooled simple syrup, to taste

Garnish:

Ground nutmeg

Notes: Marcelle says, 'Brandy may also be used.'

Preparation

To make simple syrup, combine sugar and water in a small saucepan; boil until sugar dissolves and liquid becomes slightly thick. Cool completely before using.

In a 1-gallon container, combine the bourbon, half-and-half and vanilla; add simple syrup to attain desired sweetness. Chill thoroughly.

Serve in a chilled glass (not over ice) and sprinkle with nutmeg.

Source: Marcelle Bienvenu, Who's Your Mama, Are You Catholic, and Can You Make A Roux? A Cajun/Creole Family Album Cookbook, (South Louisiana Publishing, 2001), 97-98.

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Louisiana Specialty Coffees

Egg Nog Recipes

This post contains Egg Nog recipes. Happy Holidays!

• Breakfast Egg Nogg
• Egg Nog Shake - N/A
• Euphoric Eggnog
• Tropical Eggnog - N/A
• Ultimate Cajun Eggnog

Amazon

Breakfast Egg Nogg

Old Mr Boston - 1940

Makes 1

Ingredients

1 egg

0.5-oz (1 Tbsp) Curaçao

2.0-oz (4 Tbsp) Apricot Flavored Brandy

Milk

Garnish:

Freshly grated nutmeg

Preparation

Shake well with cracked ice and strain into 12-oz Tom Collins glass. Grate nutmeg on top.

Source: Old Mr Boston DeLuxe Official Bartender's Guide Compiled and Edited by Leo Cotton (Ben Burk, Inc, 1940), 37

Egg Nog Shake - N/A

2000

Makes 1

Ingredients
1 cup premium vanilla ice cream

2.7-oz (1/3 cup) egg nog

Garnish:

Dash freshly grated nutmeg
Maraschino cherry

Preparation

Combine the ice cream and egg nog in a blender and mix on Low speed until smooth. Stir the shake with a spoon to mix, if necessary. Garnish with the nutmeg and serve immediately.

Photo: Howard L Puckett via Coastal Living

Euphoric Eggnog
Southern Cocktails - 2007

Makes 8 to 10 servings

Ingredients
For punch:
10 scoops French vanilla ice cream
12.0-oz (1.5 cups) eggnog
4.0-oz (0.5 cup) bourbon
4.0-oz (0.5 cup) brandy
1- to 1.5-ozs (2 to 3 Tbsp) orange liqueur
0.25 tsp grated nutmeg

Garnish:
Grated chocolate or nutmeg

Preparation

Combine ice cream, eggnog, bourbon, brandy, orange liqueur, and 1/4 teaspoon grated nutmeg in a blender. Blend on lowest speed until mixture is smooth.

Sprinkle each serving with grated chocolate or nutmeg.

Source: Denise Gee, Southern Cocktails: Dixie Drinks, Party Potions and Classic Libations (Chronicle, 2007), 84

This chilled non-alcoholic punch blends ready-to-use fresh dairy egg nog with pineapple juice and canned cream of coconut. The punch is garnished with dollops of whipped cream and sprinkles of toasted coconut. For a festive presentation, surround the eggnog punch bowl with sprigs of holiday greenery.

Tropical Egg Nog - N/A

Borden Kitchens - 1987

Makes about 3.5-quarts

Ingredients
96.0-oz (3-QTS) egg nog
24.0-ozs (3 cups) pineapple juice, chilled
1 (15-oz) can cream of coconut

Garnish:
Whipped cream
Toasted coconut

Preparation

In punch bowl, combine egg nog, pineapple juice and cream of coconut; mix well. Garnish with whipped cream and coconut. Refrigerate leftovers. 

Source: Borden Kitchens via the Orlando Sentinel

Source

Ultimate Cajun Eggnog

Cajun Delights - 2010

Makes qty??

Ingredients
5 scoops French vanilla ice cream
5 scoops mocha ice cream
12.0-ozs (1.5 cup) purchased eggnog
4.0-ozs (0.5 cup) bourbon
4.0-ozs (0.5 cup) brandy
1.0-oz (2 Tbsp) orange liqueur

Garnish:
Chocolate shavings
Grated nutmeg and/or cinnamon sticks


Preparation
Process all ingredients in blender on lowest speed until the mixture is smooth and frothy. Pour into pitcher and sprinkle with the chocolate. Garnish each serving with a cinnamon stick.

Source: Cajun Delights


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Irish Coffee Eggnog Punch

Last Updated December 23, 2012 

Hot Gingerbread Punch

Dark beer, dark rum, and lots of spices give this hot punch its distinctive gingerbread taste. A dollop of whipped cream and a sprinkling of ground cinnamon complete this homage to the classic Christmas treat. ~Bon Appétit

Hot Gingerbread Punch
Bon  Appétit

Makes 8 servings

Ingredients

24.0-oz (3 cups) water 
2 (12-oz) bottles Guinness stout
3/4 cup sugar
1/2 cup finely chopped peeled fresh ginger
12 whole cloves
3 cinnamon sticks, broken in half
3 whole cardamom pods, cracked
1 orange
12.0-oz (1.5 cups) dark rum (such as Gosling's)

Garnish:
Lightly sweetened whipped cream
Ground cinnamon

Preparation

Combine first 7 ingredients (through  cardamom) in a large saucepan.

Using vegetable peeler, remove peel from orange in strips (orange part only) and add to stout mixture.

Bring to simmer over medium heat, stirring until sugar dissolves. Simmer over Medium-Low heat for 15 minutes.

Remove from heat and let stand for 15 minutes. Strain liquid into bowl; discard solids in strainer. Cover and refrigerate punch at least 8 hours, or overnight.

Combine chilled punch and rum in large saucepan and bring to simmer over Medium-Low heat.

Pour hot punch into small teacups or large demitasse cups. Top with whipped cream and cinnamon.

Nutritional Info (Per Serving)

Calories (kcal) 129.7

%Calories from Fat 0.0
Fat (g) 0.0
Saturated Fat (g) 0.0
Cholesterol (mg) 0
Carbohydrates (g) 20.1
Dietary Fiber (g) 0.1
Total Sugars (g) 18.9
Net Carbs (g) 20.0
Protein (g) 0.1
Sodium (mg) 1.0

View Bon Appétit.

Adult Hot Chocolate

These hot chocolate recipes contain whiskey or liqueurs.

• Double Chocolate Hot Chocolate
• Peppermint Paddy
• More

© Ditte Isager via Food and Wine

Double-Chocolate Hot Chocolate

Matt Lewis and Renato Poliafito - 2009
Makes 2 cups

Ingredients
5-oz bittersweet chocolate, coarsely chopped
2-oz milk chocolate, coarsely chopped
4.0-oz (0.5 cup) boiling water
6.0-oz (0.75 cup) whole milk
2.0-oz (0.25 cup) heavy cream
1.0-oz (2 Tbsp) Jack Daniel's

Garnish:
Marshmallows

Preparation

In a medium bowl, combine the bittersweet chocolate and milk chocolate. Add the boiling water and let stand for 1 minute. Whisk the chocolate mixture until smooth.

In a small saucepan, bring the milk and heavy cream just to a simmer. Add the chocolate mixture and whisk over Moderate heat until hot. Remove saucepan from heat; add the whiskey.

Pour the hot chocolate into demitasse cups or small mugs. Garnish with marshmallows and serve.

Source:  Matt Lewis and Renato Poliafito via Food & Wine (December 2009)

© Wendell T. Webber via Food & Wine

Peppermint Paddy

Todd Thrasher - 2009
Makes 1

Ingredients
1.0-oz (2 Tbsp) brandy
1.0-oz (2 Tbsp) white crème de menthe
0.5-oz (1 Tbsp) dark rum
4.0-oz (1/2 cup) white hot chocolate

Garnish:
Chocolate-flavored whipped cream
Peppermint Altoids, crushed for garnish

Preparation

In a heatproof mug, combine the brandy, white crème de menthe, dark rum and hot chocolate; stir. Top with the chocolate whipped cream and crushed Altoids.  

Source: Todd Thrasher via Food & Wine (December 2009)

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More Adult Hot Chocolate