The Vernal Equinox Cocktail

strawberry smash

Celebrating the arrival of Spring!!

Yield:  1 cocktail

Ingredients

3 ripe strawberries, hulled and sliced

6 leaves of mint

1 ounce white rum

1/2 ounce honey and 1/2 ounce water, mixed until honey dissolves

2 ounces prosecco

Directions

Add the strawberries and mint to a rocks glass. Smash the strawberries and mint gently with a muddler until the berries are a pulp and the mint smells strong. Add the rum and honey mixture to the glass and give it a stir. Fill 3/4 full with ice. Top off with the prosecco. Garnish with a sprig of mint!

St. Cecilia Society Punch With Honey

st cecilia

St. Cecilia Society Punch is named for a famously private and exclusive social organization founded in Charleston, South Carolina, in the 18th century. My Oldest Friend Mary Ann makes this punch for New Year’s Day.

It doesn’t have the firepower of Chatham Artillery Punch, but that may be a good thing. It’s every bit as delicious though!

Ingredients

2 medium lemons, thinly sliced

3/4 cup brandy

3/4 cup honey

2 tea bags green tea

3/4 cup dark rum

1/2 small pineapple, peeled, cored, sliced 1/2 inch thick, and cut into small wedges

1 750-ml bottle Champagne

6 cups sparkling water, chilled

Directions

Put the lemon slices in a large bowl and pour the brandy over them. Let macerate at room temperature overnight.

In a small saucepan, combine the honey with 3/4 cup water and bring to a boil over high heat. Cook, stirring occasionally, until the honey dissolves, 2 to 3 minutes. Remove from the heat, add the tea bags, and steep for 2 to 3 minutes. Discard the tea bags and let the syrup cool.

At least 3 hours and up to 6 hours before serving, combine the lemons, brandy, syrup, rum, and pineapple in a large pitcher or bowl. Chill in the refrigerator.

Just before serving, pour the punch into a large chilled punch bowl with a block of ice. Add the Champagne and sparkling water, and gently

Mulled Rum Punch With Honey

I recently posted a recipe for Hot Buttered Rum. With all of this wretched weather, I think another hot and spicy rum drink is in order.

While Paula Deen may beg to differ, not everyone likes butter in their cocktails. For those of you who prefer your spiced rum without the cow, here is a delicious recipe for Mulled Rum Punch.

It’s a perfect treat for the grownups on Halloween!

Ingredients

4 quarts apple juice or cider
1/2 cup honey
24 whole cloves
16 whole allspice
8 2-inch cinnamon sticks
2 whole nutmegs, cracked
1 to 2 cups golden rum
Lemon peel and/or other garnish of your choosing

Directions

  1. In a large saucepan, combine apple juice or cider, honey, whole cloves, whole allspice, cinnamon sticks, and nutmegs.
  2. Bring to a boil. Reduce heat and simmer 15 minutes. Remove from heat, cool, then refrigerate several hours.
  3. To serve: strain and stir in 1 to 2 cups golden rum, according to taste. Reheat and serve with thin strips of lemon peel.

Makes 24 (6 ounce) glasses.

Hot Buttered Rum With Honey

This recipe is for my “oldest friend” Mary Ann Mulford, a cook as adventurous and crazy as I am!  We’ve never let the lack of ingredients stop us, and we are fearless in our substitutions.

One snowy evening many years ago (I refuse to do the math!), we decided to make Hot Buttered Rum to accompany an evening of sledding.

Only one problem.  We didn’t have any butter.

Did that stop us?  Heck, no!  Thus was born a new concoction, Hot Margarine-ed Rum!

It will never replace the original. Trust me…  🙂

Hot Buttered Rum with Honey

Ingredients

  • 2/3 cup packed dark brown sugar
  • 1/2 cup (1 stick) unsalted butter, room temperature
  • 1/4 cup honey
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/8 teaspoon ground cloves
  • Pinch salt
  • 3/4 cup spiced rum
  • 2 cups boiling water
  • 4 sticks cinnamon, for garnish

Directions

Using an electric mixer, beat the brown sugar, butter, honey, cinnamon, nutmeg, cloves, and salt in a medium bowl until blended and smooth. Transfer the mixture to a 4-cup (or larger) measuring cup. Add the rum and then 2 cups of boiling water. Stir until the butter mixture dissolves. Divide the buttered rum among 4 mugs. Garnish with the cinnamon sticks and serve.