When a cocktail is named “Santa Claus is Back in Town” what images does your mind conjure up? Something minty? Something red or green? How about a spiced rum recipe, with more spices and a hint of lime? Confused? Don’t be…it’s just one of the many fun cocktails on the menu at Mo-Chica LA. It may not be Peruvian, like the food, but it sure is delicious. And I’ve created my copycat version in homage to the original. Rum cocktails don’t get much easier than this.
So you’re out to dinner and you’re really lovin’ the food and drink being placed before you. You savor every morsel…every drop and then it’s gone. You may have even gone so far as to lick your plate clean and wipe drops from your glass with your finger (not that I’ve ever done something so uncouth myself…I’ve just seen it happen). Now what? Did you rob a bank before you arrived at the restaurant and order everything again or are you satisfied just having this delicious food and drink and basking in your memories of it? Puh-lease! After your first bite/sip you were analyzing the flavors because you knew damn well you were going to try to recreate it at home.
After my dinner at Mo-Chica, I decided that I wasn’t going to attempt re-creating the Peruvian delicacies (no, it’s my excuse to keep going back). But I did decide that the cocktails I enjoyed were going to be served up out of my cocktail shaker.
The menu description of Santa Claus is Back in Town is simple enough – altlantico reserva rum, elizabeth all spice and fresh lime juice. Score one for the easy cocktails (A 3 ingredient cocktail – hell yeah). Of course, I have enough bottles of booze at my house now to qualify as a well stocked bar, so I didn’t really feel like laying out the cash to buy more bottles of hooch. I’ve got at least 5 different types of rum, hence my previous rum cocktails that have appeared on the site. And the all spice liqueur?…hello, I’m a food blogger, I’ve got all spice in my cupboard.
So this spiced rum recipe gets an even spicier kick with the addition of some all spice infusing. Don’t be put of by the infusing…this is a simple one. I grabbed my bottle of Sailor Jerry spiced rum and tossed in some cracked all spice for 48 hours. Voila! infused rum. No special treatment, no long waiting period (easy infusion begets easy cocktails).
If you look at this recipe closely, you may think it looks familiar. Sure, it kind of looks like an original daiquiri (not of the fruity frozen kind topped with whipped cream). It also looks like a Bees Knees, that classic cocktail made with gin, honey and lemon juice. That’s why I’m calling this The Revised Bees Knees.
So this summer, make up some rum cocktails, and not just of the tiki persuasion. Have some fun with all the different types of rum that are out there. And sample some of the rum cocktails that are popping up on bar and restaurant menus near you. Sip carefully and make friends with the bartender and you’ll be making your own versions of your favorites at home.
A new feature for the relationship advice on Friday. I thought this might be fun (yes, the graphs and charts will stay during the week).
We’ve all been to (or dragged to) bridal showers. Many times one of the little “games” they play is handing out a slip of paper on which you are to write some sage advice for the bride or couple to help make their marriage last. Having almost hit 13 years of the wedded stuff myself, I’m not a big fan of the overly mushy/textbook bs. I’m all about the real advice. If I’m sitting at their shower, they’ve already ignored my first round of advice, which is: don’t do it. So that being said…
Recipe: Rum Cocktails: The Revised Bees Knees
- 3 Ounces Sailor Jerry Spiced Rum
- 6 All Spice Berries – cracked (you can find these in the spice aisle of your grocery store)
- 1 Tablespoon Honey
- 1Tablespoon Warm Water
- 1 – 1 1/2 Tablespoons Fresh Lime Juice (to taste)
- Pour the rum and cracked all spice berries into a jar with a lid. (Crack the berries by pressing on them with the side of a wide blade knife)
- Cover the jar and give them a good shake.
- Shake periodically over the course of 48 hours.
- Add the honey and warm water to a cocktail shaker and stir until the honey is melted.
- Add the infused rum (strain out the all spice as you add it to the shaker) to the shaker.
- Add in the lime juice.
- Put a few ice cubes into the shaker.
- Cover and shake just enough to chill the mixture.
- Strain into 2 coupe glasses.
I used 2 all spice berries per ounce of spiced rum. So if you want to make more, use that ratio to calculate your infusion.
Preparation time: 48 hour(s)
Diet type: Vegetarian
Diet tags: Gluten free
Number of servings (yield): 2
Culinary tradition: USA (General)
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