Black Seal Hot Buttered Apple Rum

Keep warm on this chilly evening with a combination of our two favorite fall drinks: hot buttered rum & apple cider.

Black Seal Hot Buttered Apple Rum

1 c Gosling's Black Seal Rum
6 c Apple Cider
2 cinnamon sticks
1 tsp whole cloves
dash honey

In a large pot heat apple cider, honey, cinnamon sticks and cloves. Bring to a boil, cover, reduce heat and simmer for 15 minutes. Carefully remove spices with a spoon and stir in rum. Ladle into mugs and top with 1/2 tsp butter. Sit by fire.

Dark n' Stormy Milkshake

A perfect way to toast the end of summer at your Labor Day cookout? We think so. 

Dark n' Stormy Milkshake

1 (14-ounce) container vanilla ice cream
1 teaspoon lime zest (from 1 medium lime)

5 teaspoons ginger juice
1 teaspoon freshly squeezed lime juice
2 ounces dark rum, such as Gosling’s
1 lime twist, for garnish (optional)

Place all of the ingredients in a blender. Pulse 8 to 10 times or until mostly smooth. Pour into a chilled glass, garnish with a lime twist if you want to get fancy, and serve

Castaway

Absinthe Brasserie & Bar

Here's a cocktail just in time for Cup Match Weekend in Bermuda! Enjoy the parties, folks!

Castaway (Recipe adapted from Absinthe Brasserie & Bar in San Francisco, CA.)

1½ oz. Gosling’s Black Seal Rum

4 chunks fresh mango
½ oz. agave syrup
½ oz. fresh lime juice

Muddle mango, agave & lime juice in a shaker. Add Gosling's Rum and ice and shake to combine. Strain and serve in a chilled cocktail glass with a mint garnish.

Pina Bermuda w/Gosling's Black Seal Rum

Here's a fresh twist on a pina colada that ditches the sweet stuff (Coco Lopez 4-eva) for the fresh taste of coconut water. Enjoy!

Pina Bermuda

2 oz Gosling's Black Seal Rum
1.5 oz Coconut water
1.5 oz Pineapple juice
3 dashes Angostura Bitters
Squeeze of lime

Add all the ingredients to a rocks glass filled with ice. Stir, and garnish with a lime wheel.

The Island Punch

Happy Hour! Here's a great simple drink to throw together when sitting out on the patio.

The Island Punch

2 oz Gosling's Black Seal Rum
1 oz Lime juice
1 oz Super simple syrup (2 parts sugar, 1 part water)
Dash Angostura Bitters

Shake all the ingredients with ice and strain into a Collins glass filled with fresh ice. Garnish the drink with a lime wheel and a dusting of nutmeg.

The Friday Tipple: Stormy Margarita

Good Booze, The Friday Tipple: Stormy Margarita

It’s Friday the 13th, Boozers. We’re not superstitious but a stiff drink on this gloomy winter day would certainly be most welcome.

Our thoughts naturally turned to a Dark and Stormy, which is truly a season-less cocktail, but then we came across a rum punch recipe from Padma Lakshmi, the goddess of Top Chef, when she also commented about a salted lime juice popular in India. The rest, they say, is history.

The base of our Stormy Margarita is a lime-ginger soda that we quickly whipped up and topped off quite simply with a big shot of Gosling’s 151, a lovely dark rum that matches our mood.

Astonshingly, the first sip seems to help the skies to clear, and, by the time you drain the last drop, you’ll be dancing across the rooftops in joyous abandon. Or singin’ in the rain. There’s nothing like a stormy drink to put a little pep in your step. Dust off those tap shoes, Boozers.

Stormy Margarita

Fresh ginger and lime are key to the bold flavors of this drink. We made our soda with a slug of Stone’s Ginger Wine, which adds complexity, but we also think it would work well with a splash of dry sherry. We also used light agave nectar, because it is not cloyingly sweet, but you could substitute sugar or honey to taste.

1 fresh lime, juiced
1/2 tsp. fresh ginger, grated
1 ounce Stone’s Ginger Wine (or dry sherry)
1 tablespoon light agave nectar (adjust to your taste)
large pinch of Kosher salt
1/4 cup club soda
2 ounces Gosling’s 151 Black Seal Rum
lime wheel for garnish

Place first five ingredients in a cocktail shaker and let sit for 10 minutes, then add ice and shake vigorously. Add club soda and swirl to combine, then strain into a glass over ice (this step removes some of the grated ginger so it doesn’t get caught in your teeth, but still leaves a strong ginger essence).

Carefully pour rum over the top and garnish with lime. Cheers!

The Friday Tipple: Hot Buttered Rum Toddy

Achoo, Boozers! We’ve just suffered through our first sniffles of the season and were sorely in need of relief — so we grabbed the bottle of rum faster than you can say “decongestant”.

It being the holiday season, we wondered if we could combine our purely medicinal hot toddy with a somewhat more festive hot buttered rum. The verdict? Why, yes you can.

Many people associate hot buttered rum with the winter season, but most have never actually had one. Granted, it does sound a little odd: boiling water, rum, butter, sugar, and spices.

It seems even more strange to drink butter, but when you consider that you’ll happily dollop whipped cream — a close cousin of butter — on a hot chocolate (or, even better, our Tex-Mex Cocoa), then it begins to sound more palatable.

For our Hot Buttered Rum Toddy, we chose to use an orange spice herbal tea; we also think it would work equally well with an apple spiced tea, or a holiday-inspired tea like Comfort and Joy.

We used Gosling’s Black Seal Rum, but you could substitute your favorite liquor, from a spiced rum to gin to bourbon to Grand Marnier. Forget the Nyquil — mix up your toddy and tuck yourself up in bed with a box of Kleenex and a few classic holiday movies. You might almost enjoy yourself. Gesundheit!

Hot Buttered Rum Toddy

The key to this drink is, naturally, the spiced butter compound. If you prefer to make this dairy-free, you can easily substitute a vegan butter spread.

1/4 cup butter, softened
3 tablespoons brown sugar
1/4 teaspoon each of ground nutmeg, cinnamon, and ginger
Tea of your choice
Boiling water
Rum, or other liquor, of your choice

To make the spiced butter compound: mix the softened butter, sugar and spices in a small bowl until well combined. Cover and refrigerate until firm, about one hour.

Steep the tea in 5 ounces of boiling water for 3 or 4 minutes. Add up to two ounces of rum (depending on how bad your cold is), stir well, then top with a spoonful of the chilled butter compound.

Enjoy!