Rum Time: 5 warming Christmas cocktails
There are few spirits that bring to mind the tropics like rum, and there’s more than enough of the ‘demon water’ to go round on Mauritius. If you’re celebrating Christmas in the sunshine this year, pay a toast to the season with a few of our favourite festive cocktails.
Vanilla Sparkle Rum Muddler
Created by Four Seasons Resort Mauritius at Anahita, this recipe for Vanilla Sparkle Rum Muddler serves up to 20, and is a doddle to make – a perfect way to celebrate Christmas with friends. All you need is:
- 1 litre vanilla rum
- 40 tablespoons of mixed berries
- 400ml sugar syrup
- 2 litres sparkling water
- 100 basil leaves and 20 small sugar cane sticks for the garnish
To make, simply spoon the mixed berries into a large jug, pour in the rum, sugar syrup and sparkling water and muddle. Pour into glasses filled with crushed ice and garnish with a small sugar cane stick (to act as a mixer) and add approximately 5 basil leaves per drink.
Pink Pigeon Salsa
- 50ml Pink Pigeon rum
- 10ml fresh crushed pineapple
- 1 fresh passion fruit
- 5ml brown sugar
- 230ml ginger ale
- 2 pineapple slices for garnish
- red chili for garnish
- a few vanilla seeds
Place the crushed pineapple in a mixing glass and mix in the fresh passion fruit pulp. Add 3 slices of red chili and the brown sugar, and muddle the ingredients together. Place 5 ice cubes into a chilled highball glass, pour in the ingredients and add the Pink Pigeon rum. Top up with ginger ale, garnish with a pineapple slice, red chili and a dash of vanilla seeds.
Vanilla Berry Daiquiri
Another Angsana Balaclava favourite is the Vanilla Berry Daiquiri, which is also based on the homegrown flavour of Pink Pigeon rum:
- 50ml Pink Pigeon rum
- 15ml strawberry syrup
- 15ml lime juice
- 2 spoons mixed berries
- lime wedge for garnish
Simply blend all the ingredients together and pour over crushed ice in a Margarita glass. Serve garnished with the lime wedge and a straw.
The Mogambo is a long fruity cocktail developed by Heritage Hotels, also served in a highball glass:
- 60ml orange rum
- 10ml lime cordial
- 12ml orange juice
- 12ml pineapple juice
To make, place the ice into a shaker and then add the ingredients one by one. Shake well and serve immediately, garnished with a pineapple wedge.
Also from Heritage Hotels is the fancy Les Otto, this time served in a cin cin glass:
- 60ml rum letchis (lychee)
- 40ml triple sec
- 12 ml pineapple juice
- 2ml grenadine
To make this delicious cocktail, follow the same instructions for the Mogambo.