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
Special thanks to our sponsor RumChata.
Thinking about warm drinks, what would you think about a Hot Buttered Rumchata? Just this weekend I tried your hot buttered rum recipe from a few years back with some Myers Dark, and we thought it needed a little cinnamon, which the Rumchata has.
I have a bottle of Rumchata that I haven’t opened yet but some experiments are in order!