RumChata’s a great liquor to splash in your coffee or hot chocolate, but don’t forget that it can also be enjoyed as part of an iced-coffee cocktail during the summer. I applied a little creativity on this recipe and came up with a delicious and refreshing drink. It’s really simple to make and RumChata’s cream-and-cinnamon flavor is at the forefront. Try this one out:
RumChata Coffee Shake (by Greg Mays)
in a cocktail shaker, combine:
1 oz RumChata
1 oz coffee syrup (I used Trader Joe’s)
1 1/2 ounce white rum
2 dashes of whiskey barrel aged bitters
shake with ice and strain into an ice-filled old fashioned glass
I feel like with every RumChata cocktail I make here at Simple Cocktails, it becomes a challenge to be more creative and more interesting with the next recipe. Now that we’re on the brink of Spring, my focus has drifted to my mint plants, which are just starting to show signs of life.
So how to incorporate mint into a cinnamon-rum-and-cream liqueur like RumChata? It turns out RumChata was actually the perfect binding ingredient to the other two I chose to use in this cocktail: apple whiskey and creme de menthe! Here’s how I made it:
Though we’ve spent the year proving otherwise, I don’t think there’s any doubt that RumChata’s real season to shine is the winter. With it’s creamy cinnamon and rum notes, there are a lot of opportunities to make some killer cold-weather cocktails with it.
I’ve been working hard to break RumChata out of it’s shell this year, though. It obviously plays well with coffee, chocolate and rum, but I’ve been working to pair with with spirits you wouldn’t necessarily think of using (like gin in the Red Summer).
So for our final RumChata foray, I’ve gone all warm and wintry with Calvados (a Spanish apple brandy) and a spiced liqueur. I call it the Apple Snap:
Apple Snap (by Greg Mays)
in a shaker, add:
1 oz RumChata
1 1/2 oz of Calvados or apple brandy
1/2 oz of spiced liqueur, like Besamim or Snap (I used Besamim)
add ice, shake, and strain into a chilled cocktail glass
garnish with an orange peel and a sprinkle of nutmeg
Sugarlands Distilling has done a pretty great job of carving a space in the moonshine category with dozens of moonshine flavors, but expanding into rum and liqueurs as well. One of their big multi-year projects, however, has been Roaming man Straight rye Tennessee Whiskey, an aged rye that they release specially for the past 3 years.
Here’s the fun part, though: it’s available in cask-strength, 375 ml bottles and is VERY limited edition: one release per year and then it’s gone. I’d joked with Sugarlands’ distiller Greg Eidam on a recent podcast that I didn’t know whether to drink mine immediately or save it forever.
It was too tempting. I cracked my bottle of their second-year release, from 2016, and it’s an extremely tasty rye with a great amount of spice and a nice amount of age. Often, if a rye is too young, it’s a bit sour and not as balanced as the older ones, but Roaming Man is balanced and drinkable.
And now, there’s a chance to get your own bottle of 2017 Roaming Man. Preorders are open October 20, 2017 – get your bottle here.
Special thanks to our sponsor Sugarlands Distilling.
RumChata has proven to be a more diverse liqueur than I initially guessed it would be when I first tried it. Sure, it does great with the flavors of coffee, cinnamon, chocolate and rum, but every time I’ve tried to push it into unfamiliar territory, it has held up extremely well.
I approached this cocktail from a Italian perspective, using Italian brandy and an amaro together with RumChata, and as fall approaches, I created another great seasonal RumChata drink: the Italiana RumChata. This can be served up in a cocktail coupe or on the rocks (pictured). Here’s how to make it:
Italiana RumChata (by Greg Mays)
In a shaker, add:
1 oz RumChata
1 oz amaro (I used Amaro Montenegro)
1 1/2 oz brandy (I used Vecchia Romagna)
2 dashes bitters
shake with ice and strain into a old fashioned glass filled with ice
One of the more exciting jars I found when I opened my Sugarlands sponsorship shipment was their Piña Colada Moonshine. I’ve been thinking for a few weeks about a great cocktail to make with it, and one day I discovered a new Trader Joe’s product that I figured would really make it shine (pun intended): “Island Colada” Mineral Water, a fizzy, sugarless water that I knew would work well with this moonshine.
So I developed a recipe for what I call a Piña Colada Fizz using Sugarlands’ Piña Colada Moonshine, Island Colada Mineral Water, and a splash of banana liqueur. It’s an AMAZING warm-weather cocktail: