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6 festive rum & whiskey cocktails to warm you up this December

9th December 2014
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Winter has well and truly set in, and there’s nothing we look forward to more after a bone-chillingly cold day than getting home and relaxing in the warmth with thick socks and a few festive-smelling candles.

Throw a few winter spice cocktails into the mix, and we love December more than any other month of the year.

Luckily, the team at The Wild Geese, pioneers of exceptional rum and whiskey mixing, agree – and they’ve shared some of their top festive season cocktails recipes with us, and with you.

Here you go. Enjoy! (And remember to drink responsibly.)

Rum cocktails

Vintage Mai Tai

  • 50ml THE WILD GEESE® GOLDEN RUM 
  • 25ml lime juice
  • 25ml falernum
  • 2 drops of grapefruit bitters
  • cherry
Shake all the ingredients together with ice and empty in a tumbler and garnish with the cherry.

Sangaree

  • 50ml THE WILD GEESE® PREMIUM RUM
  • 25ml Grand Marnier
  • 5ml maple syrup
  • 25ml port
  • grated nutmeg
Mix all the ingredients together with ice in a shaker and double strain in a pewter glass to maintain its coolness. Grate nutmeg on top to finish.

Cardamom Daiquiri

  • 50ml THE WILD GEESE® GOLDEN RUM
  • 10 cardamom seeds
  • 25ml lime juice
  • 25ml homemade cardamom syrup
  • cardamon seeds to garnish
Smash the seeds in the boston glass. Add all the ingredients and shake rigorously to chill the mix. Double strain in a small martini glass and garnish with three cardamom seeds.

Whiskey cocktails

Sazerac

  • 50ml THE WILD GEESE® SINGLE MALT IRISH WHISKEY
  • 25ml absinthe
  • 2 drops of one sugar cube
  • peychauds bitters
  • 10ml cognac
  • lemon peel
You will need two glasses: one glass with ice and the absinthe (or any pastis). The other one to prepare the actual drink.

In the second glass, add bitters and sugar cube then mix with a little water.

The idea is to melt the sugar as much as possible, so that you have a clear liquid blended with bitters. Add ice, stir then add the whiskey. Stir again, then add the cognac, stir.

With your first glass, discard the absinthe liquid and ice. Double strain the mixture from your second glass into it. Garnish with a lemon peel.

Plum Old – Fashioned

  • 50ml plum infused THE WILD GEESE® RARE IRISH WHISKEY
  • 10ml plum liqueur
  • 1 cube of sugar
  • 2 drops of plum bitters
  • orange zest
Infuse the whiskey with fresh plums and leave for 48 hours.

In a glass, add bitters, a sugar cube and a little water and stir well to melt the sugar as much as possible. Add the ice, stir again then add the plum whiskey. Stir again. Finish with the orange zest sprayed all over the mix and the rim of the glass.

Chilli and Chocolate Rusty Nail

  • 25ml THE WILD GEESE® CLASSIC BLEND WHISKEY
  • 1 fresh chilli (mildly hot)
  • 20ml chocolate liqueur
  • 2 drops of chocolate bitters
  • 25ml Drambuie
  • grated chocolate
  • orange jest
  • chilli
Mash the chilli in a rocks glass to release the flavours. Add the liqueur, bitters and mix.

Add the ice. Stir. Add the Drambuie and the whiskey and stir. Grate some dark chocolate and spray the orange zest and garnish with a slab of chocolate and a chilli on top.

http://thewildgeesecollection.com/




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