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12.09 Pulse Cocktails


Never Mind Those Snuggies, We’ve Got a Better Way to Stay Warm this Holiday Season!

By Dave Smith

Holiday Egg Nog with Mt. Gay Eclipse Rum

16-cup serving (serves 18-20)

10 large, grade AA eggs, separated
1 cup superfine sugar
3 cups heavy cream
2 cups Mount Gay Eclipse Rum
6 tsp. pure almond extract
6 tsp. pure vanilla extract
1 tsp. Freshly grated nutmeg
1 tsp. ground cinnamon

Directions:  Separate the eggs into two bowls.  Beat the yolks until stiff. Beat the whites with half the sugar until peaks form.  Slowly fold the whites and yolks together.  Separately, beat the cream with the almond, vanilla, and remaining sugar in a bowl until stiff.  SLOWLY fold in the cream with the egg mixture.  Add Mt. Gay Eclipse and stir gently. Refrigerate overnight, or serve immediately over ice in a punch glass or
Martini glass.

Garnish: grated nutmeg and cinnamon.

PAMA Pomegranate Poinsettia

1 oz PAMA Pomegranate Liqueur
1 oz Cointreau Liqueur
1 oz orange juice
3 oz champagne or sparkling wine
Orange zest

Mix first three liquids in a tumbler with ice. Slowly add champagne stirring gently. Rim a flute glass with orange zest. Strain into glass.

Cozy PAMA Cider

2oz. PAMA
3oz. Hot Mulled Apple Cider
Super Fine Sugar
Orange Spiral

Heat white wine glass, rim with Cinnamon and Super Fine Sugar.  Add Pama and Hot Mulled Apple Cider.  Garnish with Orange Spiral.
Heat wine glass with hot water and empty before building cocktail.

PAMA Toddy

3 oz brandy
1 ½ oz Pama pomegranate liqueur
(or substitute with 2 oz pomegranate juice and 1/4 oz simple syrup)
3 oz Darjeeling tea with cloven
Garnish: cinnamon stick and orange peel

Brew tea first. In an Irish coffee mug, pour brandy and pomegranate liqueur. Pour hot tea and stir. Garnish with cinnamon stick and orange peel.

Winter Warmers

TUACA Italian Solstice
2 parts TUACA® Liqueur
1 part honey syrup
¼ part fresh-squeezed lemon juice
2 parts prosecco

Add the first three ingredients to a cocktail shaker with ice. Shake and strain into a champagne glass. Top with prosecco and garnish with a long lemon twist.

TUACA Ginger Cider
Enjoy cold or hot.

1 part TUACA® Liqueur
1 part spiced rum
½ part fresh-squeezed lemon juice
½ part simple syrup
2 thin slices peeled fresh ginger root
¾ part fresh-pressed apple juice

Muddle ginger in a shaker. Add remaining ingredients and ice, and shake. Strain over fresh ice into a white wine glass. Garnish with freshly grated nutmeg and a lemon wheel.

To enjoy hot, follow original instructions with following exceptions:
Warm all non-alcohol ingredients in a kettle or pan.
Remove all uses of ice.

TUACA Hot Apple Pie

1½ parts TUACA® Liqueur
5-6 parts warm apple cider

Pour ingredients into a coffee mug. Garnish with whipped cream and a cinnamon stick.


1½ parts TUACA® Liqueur
5-6 parts hot coffee

Pour ingredients into a coffee mug. Whipped cream topping optional.

TUACA Mexicana Caliente
1½ parts TUACA® Liqueur
¾ parts Tequila Herradura® Anejo
1 pinch grated cinnamon
1 pinch grated cayenne pepper
1½ parts unsweetened hot chocolate
layer fresh whipped cream to top

In a kettle or pan, warm the cinnamon, cayenne pepper and unsweetened hot chocolate. Next, add all ingredients except for the whipped cream into a shaker. Shake and strain into a martini glass. Layer the fresh whipped cream on the top. Garnish with a cinnamon stick and a pinch of grated cinnamon.

TUACA Warm Evening Breeze
2 parts TUACA® Liqueur
½ part fresh-squeezed lemon juice
½ part clover honey syrup
¾ part pressed apple juice
¾ part club soda

In a kettle or pan, warm the lemon juice, clover honey syrup and pressed apple juice. Add to a shaker and pour in TUACA. Shake and strain into a highball glass. Top with club soda and garnish with a thin apple slice.


2 oz Mount Gay Extra Old Rum (or Eclipse)
2 oz Cream of coconut
1.5 oz Condensed milk
1 tsp pure almond extract
Pinch of cinnamon for garnish
Whole nutmeg for garnish

Combine all liquid ingredients in an ice filled shaker, shake and strain into a highball. Sprinkle cinnamon over top of cocktail and grate a hint of nutmeg over the top too.

Spice Night

1 ½  ounces Mount Gay Eclipse Gold Rum
1 ½  ounces Scented Apple Juice*
½ ounce Fresh Carrot Juice
One quarter ounce fresh Lemon Juice
One quarter ounce Maple Syrup
One Teaspoon Fresh Ginger Juice

Garnish: 3 Whole Allspice Pods
Glass: Cocktail/Martini glass

Place all ingredients in cocktail shaker. Add ice and shake vigorously.
Strain into chilled cocktail glass. Garnish with whole allspice pods (they
will float atop cocktail)

* Scented Apple Juice

Overnight, combine 3-4 whole allspice pods with one cracked cinnamon stick
to 2 cups of apple juice. Refrigerate.

**Ginger Juice
If fresh ginger juice is not available it can be ordered at

Hot Buttered Rum Batter

1 lb light brown sugar
1?2 lb unsalted butter (softened)
2 teaspoons ground cinnamon
2 teaspoons ground nutmeg
1?2 teaspoon ground allspice
2 teaspoons vanilla extract

In a mixing bowl beat together softened butter, brown sugar, vanilla extract
and spices until well combined. Refrigerate in an airtight reusable
container for up to a month, or place in your freezer until ready to use.

To make Hot Buttered Rum – In a pre-heated coffee mug combine 2 heaping
tablespoons batter with 1 1?2 oz. Mount Gay Eclipse Rum. Top with boiling
water and stir well to mix. Serve with a spoon.

Hint: It is best to make the batter in advance so the spices have an
opportunity to mingle.
Be sure to remove batter from refrigerator at least 6 hours prior to serving
to allow it to soften.

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