This sophisticated take on a banana daiquiri combines Giffard Crème de Banane du Brezil, a banana liqueur made from macerated bananas, with two types of rum and a homemade banana syrup to make a deeply flavored drink that's not too sweet. Thomas Schauer
While it’s often associated with summery, tropical cocktails, rum’s molasses-like sweetness also makes a great addition to the sort of drinks we turn to as the weather gets chillier. From holiday punches to spiced sippers, we’ve rounded up our favorite cool-weather rum cocktail recipes.
Eggnog is a classic, though under-appreciated, Christmas drink. This creamy, nutmeg-spiced punch can be made with a variety of spirits, but rum is one of our favorites. Rum alone is great, but rum and bourbon combined is also a good choice. Rum is also key in coquito, a Puerto Rican version of eggnog made with coconut milk.
Nutmeg can give other drinks a cool-weather twist, too. Pawleys Rum Punch—made with dark and gold rums and pineapple and orange juices—is great year around, but nutmeg and cranberry juice give it some fall flair. Nutmeg-flecked rum punches have been popular in the Caribbean for a long time. Our Jamaican Punch is made with rum, allspice dram, cane sugar syrup, and grated nutmeg.
Banana daiquiris conjure up images of debaucherous spring break parties. The sickly sweet tiki drink gets a serious makeover in the No Bananas Today. This deeply-flavored, brooding drink is made with dark and Demerara rums, homemade banana syrup, and banana liqueur.
Transition rum into the fall and winter with our collection of cool-weather rum cocktails.
The name of this cocktail—a cross between a White Russian and a Thai iced coffee—is a joking nod to John Goodman’s character in the film the Big Lebowski.
Start this recipe the day before you plan on serving it. You can make this with either heavy cream or half and half, depending on how decadent you’re feeling.
No Bananas Today
This sophisticated take on a banana daiquiri combines Giffard Crème de Banane du Brezil, a banana liqueur made from macerated bananas, with two types of rum and a homemade banana syrup to make a deeply flavored drink that’s not too sweet.
Throughout the Caribbean, rum punches flecked with nutmeg have been served steadily since the colonial era.
The bar menu at Portland restaurant Ned Ludd is full of drinks that hint at bar manager Jeremy Wilson’s devotion to amari and other bittersweet liqueurs. Our favorite of his concoctions features Becherovka, a traditional Czech liqueur with a pleasant bitterness and a spicy, herbal flavor. To it he adds rum, homemade honey-ginger syrup infused with cardamom and cinnamon, two kinds of bitters, a splash of tart lime juice, and a bit of soda water. The resulting drink is both warming and refreshing—the perfect accompaniment to a chilly fall evening.
Pawleys Rum Punch
Contributor Marshall Bright’s father makes this boozy fruit punch for the family every year during their annual beach vacation in Pawleys Island, South Carolina. A sprinkle of fresh nutmeg on top compliments the molasses-like flavor of the rum. Use freshly squeezed orange juice—it adds a bright flavor the bottled stuff can’t match. Get the recipe for Pawleys Rum Punch »
Hugh Acheson’s Eggnog
In this Southern spin on the boozy Yuletide favorite, a mix of bourbon and rum takes the place of brandy. It can be made up to 4 hours before serving.
Spiced rum and fiery ginger beer combine with tart cranberry juice in this flavorful cool-weather cocktail.
Tom and Jerry
Experiencing the Tom and Jerry is like sipping a hot toddy through a brandy-laced, nutmeg-dusted froth. Serve this thick, batter-like concoction at your next holiday gathering.
Not Your Nana’s Nog
This boozy re-creation of a classic eggnog requires a bit more preparation than the store-bought variety, but is certainly worth the extra effort. Using more egg whites than yolk gives a creamy mouthfeel without being too thick or heavy.
This surprisingly balanced cocktail offers up layers of fruit, spice, and sweetness, with a hint of vanilla from the rum.