Mulled Apple and Ginger Rum

Wednesday, 12 November 2014


This is a special recipe.
But before we get to the recipe nitty gritty, let me tell you its back story. A couple of weeks ago Waitrose Cellar got in touch with me and asked me to create a mulled drink inspired by a place I had visited and as you can imagine, I jumped at the chance.* Recipes and travelling is kinda my thing. Waitrose Cellar have created a few of their own mulled drinks for the festive season, and after a little inspiration browsing I knew what I wanted to create. I considered mulled wine from Australia or Spain, but was irresistibly drawn towards mulled rum. And more specifically, mulled Mount Gay rum. I fell in love with the taste of Mount Gay when my family and I traveled to Barbados a few years ago. Now Mount Gay often makes an appearance around the festive season as we toast to each other and to our happy memories. This rum has really become more than a drink for my family. It is a sip of nostalgia and a real sensory anchor to our time in Barbados. We had the most fantastic time.


So to cut a long story short, this rum is very special to me, not to mention delicious! I knew it had to be the base for my mulled drink. Ooh and if you really want to treat yourself then go for the Extra Old bottle and have it straight, on the rocks in true Bajan style. But for mulling, the Eclipse will do perfectly.
The fresh ginger is another little nod to Bajan and Caribbean flavours whilst the fresh apple and orange adds a zing of fruity flavour. Cinnamon sticks, cloves and honey are a festive flavour must. All the ingredients work wonderfully together to create a classic cockle-warming drink with a twist of Bajan sunshine. 
Oh and by the way, coloured fairy lights = festivity. That's just the rule.

For Mulled Apple and Ginger Rum you will need (serves 4):

300ml Eclipse Mount Gay Rum
200ml sweet apple cider, like Kopperberg Naked Apple
1 orange
1 braeburn apple
Thumb-sized piece of fresh ginger
2 cinnamon sticks
4 cloves
1 tbsp honey


Begin by peeling and chopping your ginger and slicing your apple and orange. Put them in a large pan with the cinnamon sticks and cloves.


Pour in 200ml apple cider.


Then pour in 300ml of that gorgeous, golden Mount Gay rum. 


It will already be a treat for the nose! 


Then put on the stove on a medium heat and bring to the boil. 


Then reduce to a simmer for 5-10 minutes until warmed through. This is going to perfume your kitchen delightfully!


Add in the honey for a little extra sweetness - it is the holidays after all! 


Pour into glasses and watch the steam rise entisingly from the glasses.
You can pour the rum into a jug before to make this process a little easier. And if you are pouring the hot rum into glass, then make sure to pour onto the back of a metal spoon to reduce the risk of cracking. 


Serve with slices of apple and orange from the mulling pan, festive lights and plenty of seasonal cheer. 


If you like, you can leave the mulled rum to cool and then top up with apple cider or apple juice to make a fun and festive long drink. 


For more festive drink ideas, check Waitrose Cellar out here
Happy mulling, lovely readers!

1 comment:

  1. Ooh, thats looks like a winner and a must have this Christmas, I trust that is heading home as we want to try some!

    ReplyDelete

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