Spiced Rum Recipes

Moo-re Please

by Ian Glomski

Difficulty Level: Hard

This tasty rum punch is nothing like you had before. Clarified Milk Punch is an English style of milk punch that David Wondrich, in his excellent book Punch, tells us dates back to 1711, in which you intentionally curdle the milk with citrus and through the strange magic that is science produce a clear and boozy elixir! Ian has switched up an old-time recipe and added a touch of Earl Grey Tea! This is a batched cocktail and takes a bit of time to make, but we promise it is well worth the wait! Cheers!

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Half Gallon Batch

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2 Cups Water
16 bags of Earl Grey Tea
3/4 cup white table sugar
1/2 Cup Horton Vintage Port 
1 Cup Vitae Spiced Rum
1 oz Allspice Dram 
1/2 Cup Fresh lemon juice
2 cups Whole milk

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1 Heat water to boiling. Turn off heat and let sit for 1 minute.
2 Pour water over the tea bags in an appropriately sized container.
3 Steep tea for 3 minutes, then remove tea bags, DO NOT squeeze bags.
4 Add sugar to hot tea to dissolve.
5 Add port, rum, allspice dram, and lemon juice
6 Let mixture cool to lukewarm (do not get too cold, it will inhibit curd formation)
7 Pour milk into its own container, then add tea/alcohol mix to milk (NOT vice versa)
8 Let sit for 1 hour. DO NOT agitate in any way
9 Line large colander/sieve/strainer with a large coffee filter and place it on top of an appropriately sized receptacle
10 Stain mixture. Typically takes ~1 hour. Change filters if needed. Repeat if not clear.
11 Seal and store for up to 2 months refrigerated.

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  1. Add 6oz of punch mix to a cocktail shaker with ice
  2. Shake till foamy
  3. Strain into Collins Glass
  4. Serve with no ice
  5. Garnish with lemon wheel

Bessie's Best

by Ian Glomski

Difficulty Level: Medium +

We LOVE hot buttered rum, but it just isn’t quite right for the warmer seasons. This is our riff using cold buttered Spiced Rum that touches its toe into the tiki cocktail zone.

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1.5 oz. Vitae Spirits Spiced Rum – Buttered*

0.5 oz lemon juice

1 oz pineapple juice

0.5 oz Orgeat*

3 Heavy shakes of Embitterment Typhoon Bitters

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Buttered Spiced Rum

1 stick salted butter

 750 ml bottle of Vitae Spirits Spiced Rum

(keep the the ratio of butter to rum if you want a smaller batch)

Pour Spiced Rum into a non-reactive pot. Warm until lukewarm, do not boil or you’ll lose alcohol. Add butter and let it melt completely. Add a little more heat if needed. Stir gently and then pour mixture into a fat separator and place in the freezer for a day. Gently remove rum from the bottom of the separator. If you don’t have a separator, simply place warm mixture in a measuring cup that has a handle and pour spout. Freeze for a day, and then harvest by cracking off a bit of butter near the pourer and a bit near the handle so that you can pour out the rum while letting air beneath the butter and maintaining a solid butter layer. Avoid or strain out any chunks of butter.

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Orgeat

2 cups lightly toasted almonds, coarsely chopped
1 1/4 cup sugar
1 1/4 cup water
1 tsp orange flower water
1 tsp rose flower water
Bring water and sugar to a boil, turn heat down, add almonds. Let simmer for 5 minutes, turn off heat, let steep for up to 8 hours. Strain almonds out, stir in orange flower and rose water. Bottle and keep in the refrigerator.

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  1. Combine all ingredients into shaker with ice
  2. Shake thoroughly
  3. Strain into coupe glass and serve

Oatmeal Raisin Cookie

by Ian Glomski

Difficulty Level: Easy

Do you like dunking your cookies in milk? Let us take out a step for you! This cocktail combines the flavors of an oatmeal cookie with a holiday spiced eggnog. Cozy up by the fire on a cold night and enjoy!

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1.5 oz. Vitae Spirits Spiced Rum – Raisin Infused* (soak 6oz of raisins in Spiced Rum)

1.5 oz Vanilla Oat Milk

.25 oz grape molasses

0.5 oz whole egg

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  1. Combine all ingredients into shaker with ice
  2. Shake thoroughly
  3. Strain into coupe glass and garnish with toasted oats