The Rumpolitan Recipes

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HOT BUTTERED RUM



Hot Buttered Rum image

There are many ways to make this classic winter drink. Using brown sugar is traditional, but maple syrup is awfully nice, too. Stirring in the butter with a cinnamon stick while you slowly sip the drink makes for a cozy ritual, but if the sight of a floating lump of butter disturbs you, add the butter earlier in the process, with the sugar-it'll melt faster. You can also make the drink sweeter (add more sugar) or spicier (substitute spiced rum for dark rum), or both, to your taste.

Provided by Rosie Schaap

Categories     cocktails

Time 5m

Yield 1 drink

Number Of Ingredients 5

3/4 cup/6 ounces very hot water (just off the boil)
1 teaspoon dark brown sugar (or maple syrup)
1/4 cup/2 ounces dark rum
1 1/2 teaspoons unsalted butter
1 cinnamon stick

Steps:

  • In a mug or heat-proof glass, stir 1/4 cup of the very hot water with the dark brown sugar until the sugar dissolves. Add the rum. Fill the glass with the remaining hot water.
  • Float the pat of butter on top and stir it into the drink using the cinnamon stick.

Nutrition Facts : @context http, Calories 199, UnsaturatedFat 2 grams, Carbohydrate 5 grams, Fat 6 grams, Fiber 1 gram, Protein 0 grams, SaturatedFat 4 grams, Sodium 9 milligrams, Sugar 3 grams, TransFat 0 grams

RUM MANHATTAN



Rum Manhattan image

Provided by Jonathan Miles

Categories     cocktails

Yield 1 drink

Number Of Ingredients 7

2 ounces aged rum (such as Diplomático Reserva)
1 ounce Carpano Antica Formula vermouth
1/2 ounce bay leaf reduction (see note)
Dash of Angostura bitters
Bay leaf, for garnish
Marinated blueberries, for garnish (see note)
Flamed orange peel (optional)

Steps:

  • Combine the rum, vermouth, bay leaf reduction and bitters in a mixing glass with ice, and stir thoroughly. Strain into a chilled cocktail glass, then add the bay leaf and several blueberries.
  • To flame the orange peel into the drink, cut a thumb-size wedge of peel from an orange. Holding a lighted match or lighter in one hand, squeeze the orange peel with the other hand over the flame so that the oils ignite as they pass through the flame. (This can require practice; an unflamed twist of orange will also suffice.) Serve.

Nutrition Facts : @context http, Calories 201, UnsaturatedFat 1 gram, Carbohydrate 11 grams, Fat 1 gram, Fiber 4 grams, Protein 1 gram, SaturatedFat 0 grams, Sodium 5 milligrams, Sugar 0 grams

THE RUMPOLITAN



The Rumpolitan image

The Spaniard - a wonderfully cozy, cluttered, friendly pub in Belfast, Northern Ireland - has a fine assortment of rums and a winning way with rum-based cocktails. I've had many excellent daiquiris there, but I can also vouch for the Rumpolitan, the bar's alternative to a Cosmo. The Clément Créole Shrubb orange liqueur contributes a subtle, welcome note of bitterness and a flash of spice.

Provided by Rosie Schaap

Number Of Ingredients 5

3/4 oz. Rhum Clément Créole Shrubb
3/4 oz. white rum
2 1/4 oz. cranberry juice
Juice of 3 lime wedges
1 lime wedge

Steps:

  • Shake the liquid ingredients with ice, and strain into a rocks glass filled with ice cubes. Garnish with the lime wedge.

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