#dark rum

Ingredients:

2 oz dark rum

1 oz blood orange juice

0.5 oz raspberry liqueur

0.5 oz simple syrup

Splash of club soda

Blood orange slice or raspberry for garnish

Instructions:

Fill a shaker with ice.

Add the dark rum, blood orange juice, raspberry liqueur, and simple syrup to the shaker.

Shake well for about 15-20 seconds.

Strain the mixture into a chilled cocktail glass filled with ice.

Top it off with a splash of club soda.

Queen’s Park Swizzle !

The drink originated in Trinidad in the 1920s and was the Queen's Park Hotel's signature drink. The hotel has long been closed, but the drink lives on as a popular classic.

Ingredients:

50 ml Dark Rum

30 ml Lime Juice

20 ml Simple Syrup

3-4 dashes Angostura Bitters

Mint

Instructions:

Pour simple syrup and lime juice into a glass.

Add a handful of mint leaves (about 8-10).

Muddle the mint lightly.

Add rum.

Fill the glass halfway with crushed ice.

Stir the drink by "swizzling" it. The "swizzle" method is traditionally performed with a "swizzle stick", but it also works well with a regular bar spoon. You do it by rolling the shaft of the stick or bar spoon between your palms back and forth so that the drink is stirred quickly and thoroughly.

Fill the glass with more crushed ice.

Top with a few dashes of Angostura Bitters.

Garnish with a sprig of mint.

The simple syrup is made with equal parts sugar and water (1:1). In this cocktail, you can choose a darker sugar like cane sugar, demerara, or muscovado to get a more interesting taste.

Which rum you choose is a matter of taste, but if you have the opportunity, you should use some form of aged rum (3 years and up), rather than a completely white variant.

Courtesy: Drinkoteket

Have some overripe bananas on your counter and you don't know what to do with them? This might be for you! I absolutely LOVE the holidays and egg nog is one of my favorite holiday treats. As someone who can't consume dairy, I love Chobani's Oat Nog. These blondies are my own take on a dairy-free holiday treat! I'm calling these a blondie because I based them off of my favorite blondie recipe, but it's kind of like a small spiced banana cake!

Ingredients: 1 cup flour 1 tsp baking powder 1/2 tsp salt 2 tsp cinnamon 1/2 tsp nutmeg 1/4 tsp ground cloves 1 banana, mashed 3/4 cup brown sugar 1 egg 2 Tbsp dark rum (or rum extract) 1 Tbsp vanilla extract

Whether you’ve spent a sunny afternoon reading in the garden, walking in the woods or an evening watching fireworks, this fragrant Hot Buttered Rum is a warming cocktail to come home to. Happy Friday!

Ingredients (serves 1):

1 heaped teaspoon unsalted butter, softened

1/2  teaspoon Mixed Spices

1 teaspoon demerara sugar

60 millilitres/2 fluid ounces (4 tablespoons) good quality dark rum (like Guadeloupe’s Bologne)

boiling water

In a small bowl, combine butter, Mixed Spices and demerara sugar, and stir well until smooth and perfectly blended into a paste.

Spoon the paste at the bottom of a heat-proof glass. Pour dark rum over it stirring. Continue stirring whilst adding boiling water, to top, until butter has melted.