Holiday Rum Drinks

I love the holiday season and the way that food and drink brings everyone together. Having special meals that you might not enjoy all year round like roast turkey, spiral sliced ham, rack of lamb, or tender beef roasts along with drinks like hot cider and eggnog all make this time of year even more special, especially to a foodie like me. Okay, I am making myself hungry!

Our friends at Papa’s Pilar Rum have been kind enough to share some great holiday drink recipes with us just in time for the season!

Who doesn’t love egg nog? And rum can make an already delicious holiday drink even more enjoyable for adults. Here is a recipe for egg nog created by Carl Grooms using Papa’s Pilar Rum. Enjoy!

Holiday Nog courtesy of Papa's Pilar Rum.

Holiday Nog courtesy of Papa’s Pilar Rum.

“Pilar” Nog

Created by: Carl Grooms
  • 4 Eggs, separated
  • 1/2 Cup Sugar
  • 1 Cup Papa’s Pilar Blonde
  • 1 Cup Papa’s Pilar Dark
  • St. Elizabeth Allspice Dram
  • 1 1/2 Cups Whole milk
  • 1 Cup Whipping cream
  • 1 Vanilla bean, split
  • Fresh Nutmeg, ground to taste

Directions: Cream the egg yolks and sugar together. Slowly incorporate the rum into themixture, mixing well. Add the milk and cream and mix well. Add the vanillabeans. In a mixer, whip the egg whites until fluffy and stiff. Fold the egg whitesinto the mixture. Place in the refrigerator and allow to sit for at least 24 hours.To serve, give a gentle stir, pour into glasses and grate fresh nutmeg to tasteover the top.

Glassware: Old Fashioned Glass

Serves: 4

Note: If you cannot find Allspice Dram, you can make your own by adding the following to the rum:

  • 1 teaspoon orange zest
  • 1 cinnamon stick
  • 4 Allspice berries
  • 2 Cloves
  • 3 Sechuan peppercorns
  • 1 Star anise

Down in Key West we are lucky to have warm weather year round, but a warm cocktail can really put us in the holiday spirit. This recipe for Hemingway Hot Rum Punch was created by Phil Greene.

Papa's Pilar Rum Hot Rum Punch

Papa’s Pilar Rum Hot Rum Punch

Hemingway Hot Rum Punch

Creator: Phil Greene
  • 9oz Pilar Blonde
  • 6oz Pilar Dark
  • 6oz Cognac Ferrand 1840
  • 1oz water
  • 4 1/2oz lemon juice
  • 3oz lime juice
  • 3oz Depaz Cane Syrup (from Martinique), or 1 oz brown sugar simple syrup

Directions: Add all ingredients to a pot, set on stove on low, allow to simmer for 30 minutes, stirring occasionally. Serve in punch cup, Irish coffee glass, sturdy wine glass, or rocks glass. Garnish with lemon peel. Option, add a dash of Angostura Bitters or Dale DeGroff’s Pimento Bitters to each serving.

Glassware: Punchbowl cup or Irish Coffee Glass

Serves: 8

Note: Simply double, triple, etc., for larger batches.