Fruity, spicy, and sweet, the Rum Rum Reindeer is a tropical gingerbread cocktail full of winter holiday cheer.
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A Tropical Gingerbread Cocktail
Tropical tiki drinks are always a hit any time of the year, and I love the added kitsch of ridiculous holiday cheer. Some might think its an odd combination, but I disagree. Bright colors, fanciful mugs, outrageous garnishes – it’s a perfect match.
Christmas-themed bars pop up all over this time of year, and I was particularly impressed by Cellar 335 and their special holiday take-over last winter. The cocktail I enjoyed was one of the best I’ve ever had, and I was lucky enough to get the seasonal recipe from the incredibly talented bartender. I became obsessed with finding the adorable reindeer mug it was served in, and this year I finally found it! While not exactly like the original, my version of the Rum Rum Reindeer contains the same amounts of orange juice, coconut cream, two kinds of rum, and apple jack. A homemade gingerbread syrup gives the entire experience a warm, spicy jolt of holiday spirit. The resulting cocktail is potent, sweet, and downright delicious.
And of course, it’s named for the Beach Boys holiday classic.
Enjoy a mug of this tropical gingerbread cocktail alongside your eggnog, hot cider, and cranberry mules this season. It will be a welcome, fruity addition to your holiday home bar.
Rum Rum Reindeer Cocktail
- 2 dashes Angostura bitters
- 1 ounce orange juice
- 1 ounce gingerbread syrup
- ½ ounce cream of coconut (preferably Coco Lopez brand)
- ½ ounce lemon juice
- 1 – 1 ½ ounces Plantation 5-Year Aged Rum (to taste)
- ½ ounce Wray & Nephew White Overproof Rum
- ½ ounce apple jack
- Blood orange slice & mint leaves, for garnish
- Combine all ingredients with ice in a cocktail shaker and shake until frosty. Garnish with a slice of blood orange and a bundle of mint.
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