As dark as a long winter’s night, this stunner would probably work slightly warmed, too!
Image via Caliche Rum
- 1 1/2 oz Caliche Rum
- 3/4 oz Port Wine
- 1/2 oz Fresh Lemon Juice
- 1/2 oz Triple Sec
- Cinnamon stick for garnish
Only, do yourself a favor and buy a bottle of Cointreau instead of using Triple Sec. Your taste buds will thank you!
I’d say (since they didn’t) stir this up. Either increase it to pitcher proportions over ice or put it in a slow-cooker on low or warm and serve as mulled wine.
***This recipe was submitted by a representative of Caliche Rum. I am not affiliated with the brand nor have I received any compensation for this post, not even review samples. As always, we encourage responsible refreshment and the use of a Designated Driver. No drunken monkeys, please!***
Today’s drink is perfect for chasing the chills away–whether it’s the weather outside or the weather you’re under.
8th Night Toddy
Created by Luca Zanirato, Miami
- 2 parts Basil Haydenâ€™sÂ® Bourbon
- Â¼ part Honey
- 1-2 Star Anise
- 2 parts Hot Water
- Orange Zest
- Lemon Zest
- 3 Cinnamon Sticks
1. Add all ingredients to a cocktail shaker.
2. Shake and strain into a hot toddy glass and garnish with a cinnamon stick.
It is also, of course, created in honor of Hanukkah, which beginsÂ tonight according to my calendar.
***This recipe was submitted by a representative of Basil Hayden’s Bourbon. I am not affiliated with this brand nor was I compensated for this post, not even with review samples. As always, we believe in responsible refreshment and the use of the Designated Driver. No drunken monkeys, please!***