Ginger Spiced Buttered Rum Cocktail Food

20 CLASSIC RUM COCKTAILS

Steps:

• Select your favorite recipe.
• Organize all the required ingredients.
• Prep a rum cocktail in 30 minutes or less!

PINEAPPLE GINGER MOJITOS WITH SPICED RUM

Steps:

• Place the pineapple juice and slices of ginger into a small saucepan. Bring to the boil, then simmer for 5-10 minutes until the liquid has reduced by half. Leave to cool to room temperature, then discard the ginger.
• Make the caramelized pineapple next. Heat the butter in a frying pan until starting to foam.
• Dust the pineapple slices in the brown sugar and place in the frying pan. Fry, turning once, until both sides are golden and caramelized (about 3-4 minutes). Put to one side.
• Place 6 mint leaves in each glass (this recipe is for two glasses). Add the lime juice and lime slices to the glasses.
• Pour in the reduced pineapple-ginger juice and muddle everything together with a spoon.
• Fill the glasses up two-thirds of the way with crushed ice, then pour over the spiced rum. Top with the soda water (club soda) and mix again. Add more ice to fill up to the top if necessary.
• Garnish the glasses with a small sprig of mint and a slice of caramelized pineapple.

HOT SPICED BUTTERED RUM

Steps:

• In a small bowl mix the butter with the sugar, vanilla, cinnamon, allspice, and nutmeg until thoroughly combined.
• Warm the pineapple juice in a medium saucepan until very hot, but not boiling. Remove from the heat and whisk in spiced butter until combined. Divide the rum among 4 mugs. Pour the pineapple juice into the mugs. Drop a cinnamon stick into each mug to use as a swizzle stick. Serve.

RETRO RUM GINGER POMEGRANATE PUNCH

Steps:

• Combine the pomegranate juice, pineapple juice, orange juice, dark and white rums and ginger beer in a large punch bowl. Garnish with the orange slices and pomegranate seeds. Serve over ice in chilled glasses such as snifters, rocks, highballs, or cabernet glasses.