Winter is a great season for many reasons and enjoying the mountains is one of them. Whether you ski or snowboard, you deserve a delicious cocktail at the end of the day.
The nine spices in Cruzan Spiced Rum – allspice, vanilla, pepper, ginger, mace, clove, nutmeg, cinnamon and juniper berry – infuse it with layers of flavour. Mix it with almond liqueur and tropical fruit juice for a delicious blend perfect for winter nights.
1 1/4 oz Cruzan 9 Spiced Rum
3/4 oz Amaretto liqueur
2 oz pineapple juice
Start by placing ice in a martini glass and putting it aside to chill while you prepare the martini. Next, pour all the ingredients into a shaker glass filled with ice and shake vigorously.
Discard the ice from the martini glass and strain shaken mixture into the now chilled glass.
This martini recipe is a variation on the original Downhill Racer, which uses white rum instead of Cruzan 9 Spiced Rum. Using the spiced rum adds more flavour profile, with the nine spices complementing the other ingredients.
Next stop, the Caribbean! What better way to get us thinking of summer fun than drinking a tropical drink. The Caribbean Tear martini captures the flavours of pineapple, orange and a light rum infused with nine spices. Cruzan Rum uses rain water as its water source – tears from the heavens, legend has it.
1 1/2 oz. Cruzan 9 Spiced Rum
1/2 oz. Grand Marnier
2-3 oz. pineapple juice
Garnish with a pineapple wedge
Ice a martini glass to chill it while you make the martini. In a shaker, combine all ingredients over ice. Discard the ice used to chill the glass. Now strain the martini into the chilled martini glass.
If you prefer more fruity flavour variations, replace Grand Marnier with Bols Banna or Bols Apricot. For a splash of colour use Bols Blue.
April is the beginning of pineapple season and that means it’s time for juicy ripe pineapples. I couldn’t resist using them in one of my favourite drinks — the mojito.
Using Brugal Anejo (aged) rum from the Dominican Republic, for its smooth oak and caramel flavours, I mixed it with ripe sweet pineapple and refreshing mint.
A cocktail can be more than just something to drink, and this one will give you a vacation!
2 oz. Brugal Anejo rum
6 mint leaves
4 chunks of pineapple (1/2 cubes)
Top with soda
Garnish with a pineapple wedge and sprig of mint
In a tall glass, start with pineapple chunks and mint, muddle to press the juice and oils out. Fill with crushed ice and pour Brugal Anejo rum over top. Stir to mix flavours from the bottom and the rum together. Add more crushed ice and top with soda. Place our garnish and serve.
Mojitos usually contain some sort of sugar for sweetness. We don’t have any added sugar in this drink because the pineapple is sweet enough, and we are not using any lime which would alter the drink to be a little more tart.
Using an aged (Anejo) rum adds more flavour to your mojito than using a white rum.