4 Dec 2013

The holiday season is filled with parties. Let us help you enjoy the festive cheer with these delicious cocktails, perfect for adding to the spirit of Christmas and creating an unforgettable holiday season!

Created by mixologist Paul Lambert at Kinara Kitchen in Ranelagh, Ireland and featured in The Irish Times. “Corn ‘n’ Oil”, he says “is not the best name for a drink but it makes up for it in flavour.”

1½ oz Goslings Black Seal® rum
¾ oz Velvet Falernum (lime & clove liqueur)
¾ oz fresh lime juice
¾ oz sugar syrup
2 dashes Angostura bitters

Pour all ingredients into an old fashioned glass (whiskey glass). Add cubed ice and stir for about 10-15 seconds. Peel a strip of lime zest with a veg peeler and squeeze the oil from the skin over the top of the drink.

2 oz Gosling's Black Seal Rum
3 oz apple cider
½ oz orange juice
splash of orange liqueur
cinnamon and sugar mix

Into a shaker add the Gosling's Black Seal Rum, apple cider, orange juice, orange liqueur and ice. Shake and leave for a moment. Rim a martini glass with a slice of lemon and dip into a mixture of cinnamon and sugar. Strain the contents of the shaker into a martini glass.

½ oz Gosling's Black Seal Rum
½ oz Orange Liqueur
Hot chocolate, top with whipped cream

4 oz Gosling’s Black Seal Rum
6 eggs separated
½ cup sugar & ¼ cup sugar
1 pint of heavy cream
1 pint of whole milk
6 oz whiskey
2 oz Amaretto
freshly ground nutmeg

Beat the yolks with 1/2 cup sugar until thickened. Beat the whites with 1/4 cup of sugar until standing in soft peaks. Beat the cream until thickened, but not whipped hard. Fold together the yolks and the whites, and then fold in the cream. Add the whiskey, Gosling's Black Seal Rum and Amaretto. Grate on lots of nutmeg. Chill thoroughly. Stir once before serving with more freshly grated nutmeg on top.

½ cup Gosling’s Gold Bermuda Rum
½ cup Gosling’s Black Seal Rum
1 quart fresh orange juice
6-8 peppercorns
1 stick of cinnamon
1 tsp ginger root
½ tsp ground cloves
½ cup sweet vermouth
bar sugar

Simmer together the orange juice and spices for 30 minutes. Do not boil. Add the rums and vermouth and serve in warm heat proof glass cups or mugs into which you have put a ½ tsp of sugar.

2 oz Gosling's Black Seal Rum
3 oz hot water
1 oz fresh lemon juice
2 tbs honey
cinnamon stick

Rim a mug with a cinnamon sugar blend and combine all of the ingredients. Garnish with a cinnamon stick and 2 lemon slices stuck with whole cloves for garnish. Excellent Apres ski beverage.

1½ oz Gosling's Black Seal Rum
1 oz Irish Cream Liqueur
6 oz strongly brewed French roast coffee
freshly whipped heavy cream
cinnamon sugar for garnish (optional)

Put first the Irish cream in a heat proof glass, or coffee mug, then add the Gosling's Black Seal Rum. Pour in the coffee and top with whipped cream and dust with cinnamon sugar.


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