- Dish type
- Rum cocktails
This fabulous festive drink is perfect for Christmas and New Year parties. Cheers!
3 people made this
- 3 Spanish persimmons
- 3 limes, thinly sliced
- juice of 6 limes
- 2 cinnamon sticks
- 2 tablespoons dark muscovado sugar
- 350ml dark rum
- 150ml ginger wine
- 1L ginger ale
- fresh mint sprigs, to decorate
MethodPrep:10min ›Ready in:10min
- Remove the leafy tops from the persimmons, slice the flesh thinly and add to a large punch bowl with the sliced limes, lime juice, cinnamon sticks and muscovado sugar. Allow a few minutes for the sugar to dissolve.
- Pour the rum and ginger wine into the punch bowl. Add ice cubes, then top up with the ginger ale.
- Serve in punch glasses or tall glasses, decorated with mint sprigs.
You could make this with light golden Barbados rum instead of dark rum – either way, it packs a punch!
See it on my blog
Reviews & ratingsAverage global rating:(0)
Reviews in English (0)
12 Essential and Popular Tropical Rum Cocktails
Iconic cocktails like the mai tai, scorpion, and zombie were born in American tiki bars in the mid-20th century. These drinks became so popular that they grew into a separate class of cocktails and inspired many other recipes over the years. While there is no real definition of a tiki cocktail, there are a number of common characteristics: two or three styles of rum, loads of tropical fruits, layers of flavor that often include spices, and elaborate garnishes.
As you explore these now-classic tropical cocktails, you'll find that there are many ways to make each drink. The original recipes were often well-kept secrets so bartenders had to interpret what went into them when they wanted to recreate the drinks. That's not an easy task considering the often lengthy ingredient lists. While the bartending community may not always agree on the "original" recipes, it leaves us with some fascinating variations to try. Exploring the options to discover which you enjoy most is not a painful task, either!
These cocktails are fun, delicious, and very well-crafted mixed drinks, and their history (as well as that of the bar personalities who created them) is fascinating. However, the "tiki" label does not fully respect the Polynesian and South Pacific cultures that inspired them. For that reason, we want to be part of the conversation that retires that word, preferring instead to use "tropical" for the cocktails as well as party themes.
To make fresh pineapple-infused rum: Peel and cut a ripe pineapple into chunks. Place in a large glass container and pour in a 25 fluid ounce bottle of gold Barbados rum (such as Mount Gay(R) or Trader Joe's(R) Rum of the Gods), making sure all the pineapple is covered. Store on cool, dark shelf, stirring once a day, until rum reaches desired flavor, at least 1 week but preferably 2. Strain out pineapple. Infused rum keeps for up to 6 months.
You can save the pineapple you strain out to make boozy cupcakes or jam.
Substitute almond orgeat syrup (such as Torani(R)) for the orgeat syrup if desired.
Winter-Spiced Rum Punch
This recipe is from the book Punch Bowls and Pitcher Drinks: Recipes for Delicious Big-Batch Cocktails by Clarkson Potter. Button Persimmons macerate in spiced rum for a unique fall punch. Star anise is added just five minutes before serving, as it' flavor intensifies quickly.
Persimmons macerate in spiced rum for a unique fall punch. Star anise is added just five minutes before serving, as it's flavor intensifies quickly.
Mix the cranberry juice, rum, lemon Juice, allspice syrup, and persimmon slices in a large glass jar or pitcher. Refrigerate for at least 2 hours and up to 6 hours to allow the flavors to develop. Add the star anise and let it infuse for 5 minutes. Taste remove the star anise if the flavor is pronounces, or allow to infuse for 5 more minutes.
Fill 12 small glasses with ice. Pour the punch over the ice and serve.
Allspice Simple Syrup
Makes about 1 Cup
Stir the sugar and water in a small saucepan over medium-low heat until the sugar dissolves. Increase the heat and bring the syrup to a boil. Immediately stir in 1 slightly rounded teaspoon of whole allspice into the boiling syrup reduce the heat and simmer for 30 seconds. Remove from heat, cover, and cool. Strain the syrup through a fine mesh sieve into a jar. Seal the jar and refrigerate.
Easy Festive Ice Ring Recipe
- equal parts lemon-lime soda or ginger ale, and cranberry juice
- 1/2 cup fresh squeezed lemon juice
- 1 persimmon cut into slices
- 1 orange cut into slices
- 1 one lemon cut into slices
- 1/2 cup cranberries
- 1/2 cup blueberries
- 2 tbsps fresh juniper berries, optional
- fresh thyme, optional
- Arrange an assortment of sliced oranges, persimmons, and lemons on the bottom of the bundt pan add cranberries, blueberries, and if you are using them, the juniper berries and fresh sprigs of thyme.
- Add the soda and cranberry juice in equal parts. Fill the bundt pan until the liquid is about an inch from the rim.
- Freeze the ice ring overnight and remove the ice ring. Run warm water over the bottom of the bundt mold.
Persimmon Pecan Bread
It’s persimmon time!
(Not in the loop about this wonderful autumn fruit? Read more about it here!)
Every autumn I look forward to harvesting baskets and baskets full of persimmon from my dad’s giant persimmon trees in his garden. (See: persimmon walnut cake circa 2011)
It seems like each year we harvest more fruit than the last. And each year I have the task of figuring out what to make with all this fruit. I’ve experimented with the usual persimmon cookies to the not so usual persimmon pasta (which I will be sharing with you next week!)- but persimmon bread is still my favorite and the first persimmon recipe I must do every fall.
I like to wait until the persimmon is super ripe and very soft. Once you peel off the skin, the inside of a very ripe persimmon is soft and mushy. Instead of using a food processor or blender, I smash the fruit with muddler to puree it. I like to leave small chunks of the fruit in the puree.
Persimmons taste great raw, fresh from the tree. However, when baked into a bread, much of its flavor mellows out, leaving a very mild taste. Rather than providing a punch of persimmon flavor, the fruit ends up moistening the bread. Regardless, its very delicious and in my opinion, beats banana bread any day!
How to Make Clarified Milk Punch
- Your pre-prepared cocktail
- Dilution factor, tea or water
- Full fat milk or buttermilk
- Sterilised clear bottles with a tight seal
- Prepare your chosen cocktail based on the classic punch recipe
- Add dilution at the ratio of 20% of the volume your punch.
- Boil full cream milk or buttermilk. You need 20% of the combined volume in steps 1 and 2.
- Add the boiled milk to the punch and watch it curdle and separate.
- Let it settle overnight in the fridge.
- The next day, pass the liquid through a cheese cloth or a wet tea towel to strain the solids.
- Repeat the straining process once a day over 3 days until it is passed bright.
- Store in a sterilised clear bottle with a tight seal in the fridge. The clarified milk punch can keep up to 6 months.
In the next article, I’ll be sharing Palmer & Co’s clarified milk punch cocktail recipe for The Accidental Antidote.
Photo by Cocktails & Bars – © Copyright: All rights reserved.
Persimmon is one of my favorite fall fruits. It looks like autumn to me more than apples or turning leaves. So here’s a recipe for enjoying this unusual yet simple fruit in a cocktail. Courtesy of Square One Vodka, credit to Allison Evanow. (Beautiful photo from Food Librarian, who loves persimmon as much as I do and shares some other recipes.)
Place vodka and purée in a shaker with crushed ice. Shake vigorously for 30 seconds. Strain into chilled cocktail glass.
4 Fuyu persimmons, chopped
1 fresh vanilla bean, split down the middle to open
2 tbsp. crystallized ginger, cut into small cubes
Pinch of nutmeg
¾ cup sugar
3 cups water
Juice of 1 lemon
In a medium-sized stock pot, melt sugar over medium to medium-high heat until amber/golden brown, stirring occasionally to avoid burning. Remove from heat and pour water slowly down the sides of the pot. Return to medium-high heat and cook until sugar is melted again, stirring occasionally. Once completely melted again, add chopped persimmons, vanilla bean and crystallized ginger. Cook on medium-low heat for about 2 hours, or until persimmons are completely soft and liquid is reduced by almost half. Add pinch of nutmeg and stir in. Remove from heat and cool. Once cooled, remove vanilla bean, scrape any remaining pulp from inside bean and put into mixture. Discard vanilla bean pod. Pour lemon juice into mixture then puree all liquid and solids in a blender or food processor until finely pureed. Strain out solids and use liquid for the cocktail.
7 Holiday Cocktails From Around the World
It's not a holiday celebration without plenty of food and drink, but what ends up on the table varies from place to place. To bring some variety into your holiday drink routine, we’ve rounded up seven festive cocktails from around the world.
1. WASSAIL (U.K.)
It’s a song! It’s a verb! It’s a warm drink! It’s Wassail, and it’s all of the above! It may bring to mind a group of carolers in centuries-old garb warbling their hearts out, but its name and heritage are a bit more muddled. As legend has it, a beautiful Saxon noblewoman seduced the drunk king with a goblet of mulled wine, the drink of choice for the rich. Once their relationship was, ahem, consummated, the king greeted her by saying, “Waes hail.” He then married her and toasted the union with “Drinc hael,” which translates to “drink in good health.” The word “wassail” later evolved to mean the toast itself, the drink in the glass, and farmers drinking (and yelling) to promote fertility on their farms. Waes hail, friends.
2. GLÖGG (SCANDANAVIA) OR GLÜWEIN (GERMANY AND AUSTRIA)
Spiced, mulled wine goes by many names, but few are as potent or as established as Glögg. In the Middle Ages, King Gustav I Vasa of Sweden was fond of a concoction of German wine, sugar, honey, and spices. Back then, many alcoholic drinks were considered medicinal. On a more practical level, the sugar and spice hid any unpleasant flavors. In 1609, it acquired the name “glödgad vin,” which translates to “glowing-hot wine.” By 1870, it first appeared in print under the shortened name “glögg.” At that point, it was probably just made from wine, but has since been fortified with port and aquavit or brandy and has become popular across Europe. Its German counterpart, glühwein (“glow wine”), is often made with white wine, and its Irish equivalent is made with their native whiskey.
3. HOT BUTTERED RUM (U.S.)
Sometimes, a cup of Hot Buttered Rum looks like an oil slick. Other times, it’s rich and creamy and will warm you down to your toes. Back in the 1860s, U.S. taste for alcohol was divided regionally. In the Northeast, rum reigned. Although our modern idea of rum seems overwhelmingly tropical, lots and lots of rum was made and consumed in or exported from the region. To keep warm, hot drinks did the trick. Although the butter’s purpose is, to date, unknown, Charles Browne posits in the 1939 Gun Club Drink Book that it will oil your mustache.
4. COLA DE MONO (CHILE)
If you’re ready for a party, opt for the Cola de Mono. Though it looks like a cross between Egg Nog and a White Russian, this drink is a unique experience. Translated as “tail of the monkey,” the cocktail may have been named for its effect on partygoers. It also may have picked up the nickname from being stored in Anis del Moro bottles, or from a former president and his pistol. However it was named, the aguardente in this light, creamy drink packs a wallop.
5. PONCHE NAVIDEÑO (MEXICO) AND PONCHE DE FRUTAS (GUATEMALA)
These fruit punches are great holiday treats. Their recipes tend to be somewhat similar, due to the overlaps in available fruits, but the rummy punches turn out somewhat differently. Further, Ponche Navideño can be difficult to recreate anywhere else. This fruit-laden punch features tejocotes, the fruit of the hawthorn tree. The recipe is passed down through families and varies widely from place to place, but it always makes for a tasty warm drink.
Get the recipes here (Ponche Navieñdo) and here (Ponche de Frutas).
6. COQUITO (PUERTO RICO)
Though its history is vague, its deliciousness isn’t. Coquito, which translates as “little coconut,” is thought to be a derivative of eggnog. However it was invented, this creamy, tropical rum drink is hugely popular. In Cuba, you can get a variety that’s topped with coconut ice cream. It’s sometimes served as an after dinner chaser, and is the subject of an annual cocktail competition at the Museo Del Barrio in New York.
7. SORREL PUNCH (JAMAICA)
If you can’t travel to the tropics this year, recreate some of its charm in your home. In Jamaica, Sorrel Punch is everywhere during the holiday season. Sorrel, also known as hibiscus, is believed to be a panacea. Whether or not it will cure what ails you, this fruity, herbal punch will bring back memories of warmer times.
BONUS: TWO NON-ALCOHOLIC DRINKS TO KEEP YOU WARM.
If you’ve indulged a bit too heavily this season, fear not: we’ve included two nonalcoholic drinks you can enjoy at your leisure.
Sujeonggwa is a sweet, spicy persimmon punch that’s often topped with pine nuts. In Korea, it’s considered a dessert, and is prepared both hot and cold. It’s also considered a digestive, which may explain its place in the meal. Over time, it’s been so popular that it’s canned or bottled and sold in supermarkets.
Salep (or Sahlep) may be the most difficult beverage to make from scratch if you live outside Turkey, since one of its ingredients—flour ground from the tubers of certain breeds of Turkish orchids—isn’t exported. Luckily, it’s available in many powdered forms. Like many other drinks, Salep was originally a medicinal potion. It’s been drunk for many centuries and still maintains a reputation for being a healthful beverage.
Lately our focus has strayed from the bar to the oven as we've culled some of the country's most delicious treats for our 12 Days of Cookies.
Now that we're buried beneath pucks of butter, flour and sugar, we're looking to the liquor cabinet for a thirst-quenching accompaniment.
And we found it in the resurgence of the cold-weather cocktail darling, milk punch.
The classic drink has roots in New Orleans, where it's a popular Mardi Gras libation. It traditionally contains brandy, sugar, milk and vanilla. But bartenders have split the genre at its seams and reassembled it, with deliciously festive results.
In San Francisco, drinkers prefer their milk punch with rum. At Rye, the Five Island milk punch mixes 5 Banks rum, brandy, vanilla honey and milk, and restaurant newcomer Locanda spikes a rum-based milk punch with persimmon.
In Houston, the ever-innovative Anvil relies on the wintery flavor of sweet potato the sweet potato's richness is maxed out with applejack, milk and heavy cream.
But the most classic--and likely the most appropriate for your cookie consumption--is the original. Lu Brow, of New Orleans' Café Adelaide, provided us with the recipe, a perfect pairing for your now-extensive cookie collection.
Brandy Milk Punch
Recipe adapted from Lu Brow, Café Adelaide, New Orleans
Makes one drink
2 ounces brandy
1 ounce simple syrup (1:1)
½ teaspoon pure vanilla extract
1½ ounces whole milk
Freshly grated nutmeg, for garnish
In a cocktail shaker filled with ice, combine the brandy, simple syrup, vanilla extract and milk. Shake vigorously. Strain into a rocks glass filled with ice. Garnish with a light dusting of freshly grated nutmeg and serve immediately.