December 19, 2021 – It’s the time of year when we all make a bit more effort to produce food and drinks that are special. It’s also the time of year when we should be able to experience the joy of the season that comes from gathering with family and friends. So we looked for recipes that made fixing drinks simple with the added bonus of delicious and of a bit of glamour thrown in.
In the really, really simple and delicious category, egg nog is something we look forward to every December. We buy non-alcoholic egg nog that we can spice up with the addition of rum. This year we’re adding a newly released cocao-infused rum from Copalli, the amazing distillery in Belize. Just add an ounce or so to a glass of egg nog,, stir, top with cinnamon or grated chocolate.
If chilled egg nog makes your teeth chatter, let’s move on to Ho-Ho-Hot Chocolate. Santa would really appreciate one of these left beside the plate of cookies! Then again, he might just prefer a Christmas Cosmo or a Copalli Club, both bright red to match his Santa suit. Whichever you choose, Santa and his pals and yours will have a merry Christmas!
1 oz Copalli Cacao Rum
2 cups milk (preferably whole milk)
2 tablespoons raw cacao powder
1 tablespoon honey, maple syrup or coconut sugar
½ teaspoon vanilla
Method: In a small saucepan, combine the milk, cacao powder, honey to taste, and vanilla. Place saucepan over low/medium heat, and bring the milk to a simmer, whisking often until the cacao is blended. Remove from heat and add the rum. Stir and pour into two glasses. Dust with cacao powder. Serve warm.
1.5 oz Square One Organic Vodka
0.75 oz Cointreau
0.75 oz Crimson Smoke Cocktail Syrup*
Method: Combine all ingredients in a shaker with ice. Shake and strain into a chilled cocktail glass, garnish with fresh cranberries. (absinthia.com)
1 ½ ounces Copalli Cacao Rum
½ ounce dry vermouth (Dolin is suggested)
½ ounce raspberry jam
½ ounce lemon juice
½ egg white
Method: Add all ingredients into shaker. Shake without ice first, then add ice and shake vigorously. Strain into a coupe glass and garnish with 2 or 3 raspberries on a pick.