4th December 2013


CORN ‘N’ OIL 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. AUTUMN MARTINI 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. BURNT ORANGE HOT CHOCOLATE ½ oz Gosling’s Black Seal Rum ½ oz Orange Liqueur Hot chocolate, top with whipped cream HOLIDAY EGG NOG 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. CHRISTMAS RUM PUNCH 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. HOT TODDY 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. BERMUDA COFFEE 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. HAPPY HOLIDAYS!