Christmas Rum Cocktails: 7 Festive Recipes to Make at Home

Ingredients

• 50 gDried sorrel (hibiscus) flowers
• 30 gFresh ginger, sliced
• 6Pimento (allspice) berries
• 4Cloves
• 1Strip of orange peel
• 1.2 litresWater
• 100–150 gSugar, to taste
• 25 ml per glassWray & Nephew

How to Make It

1. Bring the water to the boil. Add the sorrel, ginger, pimento, cloves and orange peel.
2. Simmer for 10 minutes, take off the heat, cover and leave to steep overnight.
3. Strain, stir in sugar to taste and chill.
4. To serve, pour 25 ml of rum over ice and top with 150 ml of sorrel. Add a wedge of lime.

Ingredients

• 25 mlWray & Nephew
• 100 mlPineapple juice
• 25 mlCranberry juice
• A squeezeFresh lime juice
• To serveCubed ice, a lime slice and a pineapple leaf

How to Make It

1. Pack a tall glass with ice.
2. Add the rum, both juices and the squeeze of lime.
3. Stir, then finish with a lime slice and pineapple leaf.

Ingredients

• 330 mlChilled Guinness Foreign Extra Stout
• 4 tbspSweetened condensed milk
• 100 mlEvaporated milk
• ½ tspVanilla extract
• A pinchGround cinnamon and freshly grated nutmeg
• 25 ml per glassAppleton Estate Signature (optional)

How to Make It

1. Blend everything except the rum with a handful of ice until frothy.
2. Taste, and add more condensed milk if you like it sweeter.
3. Pour into two glasses, add the rum if using and stir.
4. Finish with a little more grated nutmeg.

Ingredients

• 4Eggs
• Zest of 1Lime
• 410 g tinEvaporated milk
• 397 g tinSweetened condensed milk
• ½ tspFreshly grated nutmeg
• ½ tspAngostura Aromatic Bitters
• 200 mlRum, such as Chairman's Reserve

How to Make It

1. Whisk the eggs and lime zest in a pan, then whisk in the evaporated milk.
2. Warm over a low heat, stirring constantly, until it thickens enough to coat the back of a spoon. Don't let it boil.
3. Take off the heat and stir in the condensed milk, nutmeg and bitters. Cool completely.
4. Stir in the rum, bottle and chill. Serve over ice with a little extra nutmeg.

Ingredients

• 400 ml tinCoconut milk
• 150 mlRe'al Coconut Cream
• 200 mlSweetened condensed milk
• 200 mlEvaporated milk
• 1 tsp eachVanilla extract and ground cinnamon
• A pinchFreshly grated nutmeg
• 200 mlWhite rum, such as Bacardi Carta Blanca or Clarke's Court

How to Make It

1. Blend everything except the rum until smooth. Taste: the coconut cream is already sweet, so add less condensed milk if you prefer.
2. Stir in the rum, then bottle and chill for at least four hours.
3. Shake well and serve in small glasses with a sprinkle of cinnamon.

Ingredients

• 25 mlLas Olas Premium Spiced or Kromanti Tamarind Spiced
• 150 mlHot (not boiling) water or weak black tea
• 2 tspHoney
• 10 mlFresh lemon juice
• To serveA cinnamon stick and a lemon slice studded with 3 cloves

How to Make It

1. Warm a heatproof glass or mug with hot water, then empty it.
2. Add the honey and lemon juice, pour in the hot water or tea and stir until the honey dissolves.
3. Add the rum, the clove-studded lemon slice and the cinnamon stick. Taste and adjust the honey.

Ingredients

• 100 gSoftened unsalted butter
• 100 gSoft light brown sugar
• 1 tspGround cinnamon
• ½ tspFreshly grated nutmeg
• A pinch eachGround cloves and salt
• Per drink1 tbsp batter, 25 ml rum such as Appleton Estate 8 Year Old or Goslings Black Seal, and 150 ml hot water

How to Make It

1. Beat the butter, sugar, spices and salt together until smooth.
2. For each drink, put a tablespoon of batter in a warmed mug.
3. Add the rum and hot water and stir until the batter melts. Finish with a little grated nutmeg.