December’s Featured Cocktails

As the seasons change, so do our taste for cocktails. Every month we’re going to be featuring a few of our favorite seasonal cocktails.
Hosting a holiday dinner? Just trying to get into the holiday spirit with festive drinks? Either way, we’ve got you covered.
Check out this month’s featured cocktails!

Pusser’s Rum Gunpowder Nog

Serves 8-10 drinks.

20 oz (~600 mL) Pusser’s Gunpowder Proof
1 cup Sugar
6 Egg Yolks (or equivalent in pasturized egg product)
1 Pint Heavy Cream
4 oz. (~120 mL) Coco Lopez Cream of Coconut
6 oz. (~150 mL) Coconut Milk
6 oz. (~150 mL) Coconut Cream
Grated nutmeg to garnish.

Combine rum and sugar in pot over medium-low heat to dissolve sugar. Do not boil!
Remove when sugar has dissolved. Bring rum sugar mix to room temperature.
Add eggs and beat until frothy. Refrigerate for 3 hours.
In separate mixing bowl, combine coconut cream, coconut milk, heavy cream, and cream of coconut and beat until stiff consistency.
Remove egg/rum/sugar mix from the refrigerator and add to milk/coconut mix bowl.
Beat constantly to mix. Place in refrigerator for 1 hour. Remove mix and serve.
Grate fresh nutmeg over each glass or punch bowl.

Pusser’s Hot Buttered Rum

Serves 10-12 drinks.

1 stick unsalted butter, softened
2 cups light brown sugar
1 teaspoon ground cinnamon
1/2 teaspoon grated nutmeg
Pinch ground cloves
Pinch salt
Pusser’s Rum
Boiling water

In a bowl, cream together the butter, sugar, cinnamon, nutmeg, cloves, and salt.
Refrigerate until almost firm.
Spoon about 2 tablespoons of the butter mixture into 12 small mugs.
Pour about 3 ounces (~90 mL) of rum into each mug (filling about halfway).
Top with boiling water (to fill the remaining half), stir well, and serve immediately.

Pusser’s Rum Chai Hot Toddy with Coconut Milk

2 oz (~60 mL) Pusser’s Rum
¾ cup Water
¾ cup Coconut Milk
1 Chai Tea Bag
Cinnamon for Garnish

Combine coconut milk, water, and sugar in a small sauce pot and bring to simmer.
Turn off heat and place tea bag in pot. Let steep for 5-7 minutes.
Add the rum to the sauce pot, stir to combine, then pour into a mug.
Garnish with cinnamon.

Pusser’s Rum Yule Grog

2 oz (~60 mL) Pusser’s Rum
2 oz (~60 mL) Apple Cider
2 oz (~60 mL) Cranberry Juice
1 Tbsp. Brown Sugar
1 Cinnamon Stick

Mix apple cider, cranberry juice, and brown sugar in a saucepan over heat.
Blend well until sugar is dissolved. Pour into a mug and add 2 ounces of Pusser’s Rum.
Stir well. Serve with a cinnamon stick for garnish.