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Tropical Island Iced Tea

Don’t let the pink color fool you. The Tropical Island Iced Tea is a variation of the Long Island Iced Tea and can pack the same punch. Don’t let the pink color fool you. The Tropical Island Iced Tea is a variation of the Long Island Iced Tea and can pack the same punch. Refreshing and not overly sweet, this could become a summer favorite! We found the original recipe on SippitySup.com, but changed it up a bit and added the whole can of Kern’s Guava Nectar to make a slightly less potent and more refreshing drink. Delicious! Bring on summer!

Tropical-Island-Iced-Tea(a)-(600)-O
Tropical Island Iced Tea
(makes two)

1 oz spiced rum (we used Cockspur Spiced Rum)
1 oz vodka
1 oz tequila
1 oz gin
1 oz cointreau
11.5 oz guava nectar (we used Kern’s Guava Nectar)
1 oz fresh lime juice
2 oz club soda
lime wedges for garnish

Pour all ingredients into two tall ice-filled glasses. Gently stir. Garnish with fresh lime wedges.

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Rumbullion! Spiced Rum

We received a small box in the mail yesterday from the UK liquor distributor Master of Malt containing a sample of one of their newest offerings, Rumbullion! Spiced Rum.

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copyright Rum Therapy
Rumbullion! is described on the Master of Malt website as a cockle-warming spiced concoction from Professor Cornelius Ampleforth, based on the kind of rich, full-bodied rums the seafaring fraternity would have enjoyed centuries ago. At the core of this fabulous winter warmer lies a blend of the very finest high proof Caribbean rum, to which was added creamy Madagascan vanilla and a generous helping of zesty orange rind. A secret recipe was followed, and the Professor finished his hearty tipple with a handful of cinnamon and cloves and just a hint of cardamom.

copyright Rum Therapy
copyright Rum Therapy
We opened the sample and sniffed, immediately detecting the pleasant aroma of orange, vanilla and a hint of cinnamon. Over ice we took a sip, letting the warm spices wash over our tongues. This certainly would be a good sipping rum for the cold winter months. In the Professor’s own words: “’tis a most heart-warming tipple that will surely see off the Winter blues. Whilst this is rum, it’s certainly not a rum thing by any means and I recommend you enjoy it neat, or with ice and squeeze of fresh lime.”

We found the taste to be very pleasant with a nice long finish. We are certainly not rum experts, but we enjoyed it quite a bit and found ourselves wishing we had a much bigger bottle in front of us! Guess you could say our cockles were warmed!!

The full size bottle is really good looking, and in the words of Master of Malt: Rumbullion! proudly flaunts its maritime inspiration with a label that bears a hand-drawn illustration of a Navy grog tub, emblazoned with the words: “The Queen, God Bless Her”, and just like all of the fine spirits in Professor Cornelius Ampleforth’s arsenal, each bottle is wrapped in crinkled brown paper, wound with twine and sealed with black wax. Ordering information

On a side note – Master of Malt is in the UK, so unfortunately the shipping is costly to those of us in the US, but they offer a Premium Rum Tasting Set that would make an excellent gift for anyone wanting to sample different rums before buying full sized bottles. Be sure to check them out!

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Spiced Rum Cupcakes

So, I spotted this recipe for Spiced Rum Cupcakes with Cinnamon Cream Cheese Frosting the other day and thought we’d tweak them just a bit.

It wasn’t a hard recipe to put together – even for someone that doesn’t do a ton of baking and well, these babies were REALLY good. So good in fact that I may bring them to a holiday party this year – IF I can make another batch and not eat them all before we get there!

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Spiced Rum Cupcakes

Servings: 12

Ingredients

Cupcakes

Frosting

Instructions

  • Cupcakes: In a large mixing bowl, combine flour, spices, baking soda, salt and sugar. Stir to combine. In a separate, smaller bowl, whisk pumpkin, eggs, canola oil and rum. Pour wet ingredients into dry and stir just until combined. Spoon batter into greased muffin tin. (You’ll fill each cup a solid 3/4 of the way full to make 12 cupcakes.) Bake in a preheated 350 degree oven 20-25 minutes. Transfer to a wire rack to let cool completely before frosting.
  • Frosting: Beat cream cheese and butter until smooth. Add powdered sugar, 1/2 cup at a time, beating well after each addition. Fold in vanilla and cinnamon with last 1/2 cup of powdered sugar. Beat until smooth. Refrigerate any leftover frosting.

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Making Spiced Rum

Spiced rum. It seems to be just one of those things that either you love, or, you don’t. The subtle varieties of tastes found in different spiced rums are a result of the types and amount of spices added – and there are some spiced rums I’ve tried that have a combinations of spices that just weren’t that pleasing to my palate. I recently ran across directions for making your own spiced rum and initially was interested in finding out what spices are used, but then became intrigued in creating my own variety of spiced rum – a perfect version, of course for my tastes at least! I went shopping today for a few of the following spices and am going to start creating my own version this weekend. Let me know if you come up your own personalized spiced rum and what your secret ingredient is!

Print Recipe

Making Your Own Spiced Rum

Create the perfect spiced rum for your own palate!
Course: Drinks
Servings: 1 bottle

Ingredients

**OPTIONAL

Instructions

  • Add all the ingredients to the rum bottle or pour all ingredients into a wide-mouthed, airtight container and seal.
  • Let stand in a cool dark place for 24 hours to one month.
  • Shake the container occasionally and taste until the flavor is to your liking.
  • The more flavor you want, the longer you should let it sit.
  • Strain the spices out and re-bottle the liquid.

Notes

Tweak the flavors to your liking by increasing or reducing the amount of each spice or by experimenting with other spices. Make this spiced rum one that will truly satisfy your senses!

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