Tuesday, 25 November 2014
It’s beginning to look a lot like Christmas with Pusser's Navy Rum cocktails!
Hot Buttered Rum
This delicious hot toddy is the equivalent of a warm buttery hug in a mug – the perfect antidote to winter.
1 stick unsalted butter, softened
2 cups light brown sugar
1 teaspoon ground cinnamon
½ teaspoon grated nutmeg
Pinch ground cloves
1. In a bowl, cream together the butter, sugar, cinnamon, nutmeg, cloves, and salt.
2. Refrigerate until almost firm. Spoon about 2 tablespoons of the butter mixture into 12 small mugs.
3. Pour about 50ml of rum into each mug (filling about halfway). Top with boiling water (to fill the remaining half), stir well, and serve immediately.
Cherries Jubilee Latte
Festively fruity with a warming hint of chocolate, a glass of this scrumptious blend is guaranteed to make that wrapping marathon feel far less arduous.
30ml Pusser’s Rum (Gunpowder or Blue Label)
15ml Cherry Brandy
15ml Butterscotch Schnapps
60ml Fresh Espresso
30ml Half & Half mix (equal parts milk and cream)
15ml Brown Sugar Syrup
Powdered or Grated Chocolate
1. Combine ingredients in a cocktail shaker with ice. Shake until well chilled. Strain into a tall glass over fresh ice. Sprinkle with powdered or grated chocolate.
Pusser’s Rummy Old Fashioned
A new twist on an old favourite, try leaving a glass of this out for Father Christmas instead of a glass of sherry for a bumper present crop this year.
50ml of Pusser’s Rum Aged 15 Years
5ml maple syrup
A couple dashes of Angostura bitters
1. Combine ingredients in a mixing glass with ice. Stir until well chilled. Strain into a rocks glass over a single cube of ice. Garnish with a fresh orange.
Forget about dinner, skip straight to this wonderfully indulgent after dinner delight – the closest thing to velvet in a glass.
30ml Pusser’s Rum
15ml Tia Maria
1. Combine ingredients in coffee mug or Irish Coffee glass. Top with whipped cream.
For the ultimate in Christmas cocktails, Pusser’s rum is the word. Really.
Pusser's is an authentic navy rum, not just a dark rum. The definition of a real navy rum is that is has to be distilled in a wooden still. There are only two production capacity wooden pot stills in the world and both are dedicated to producing Pusser's rum.
First introduced to the Royal Navy in 1655 as a substitute for beer, Pusser's rum is one of the most historic and traditional rums still available today. Daily issue for over 300 years has produced its own litany of colourful expressions. The name is a corruption of Purser, the person who issued the rum each day.
Production of Pusser's rum today is in exact accordance with the original blend and it is the only rum approved by the Admiralty. Pusser's is 100% natural and Gunpowder Proof is still produced at Navy strength, which is 54.5%.
Sailors in the British Navy had a daily tot of rum for over 300 years until the practice ended on 31 July 1970 or Black Tot Day. July 31 is now one of the biggest celebrations in the Naval calendar and is celebrated around the world.
To compensate Royal Navy personnel for the loss of the rum ration, the Admiralty donated the funds for two years of rum rations to a new charity, the Royal Navy Sailors Fund (known as the Tot Fund), which provides for serving Naval personnel. Pusser's is the official rum of the Royal Naval Association and donates a percentage of all sales to the fund. Pusser's is now the fund's largest source of income and has given more than $1.5m to date.
In 1978 Charles Tobias, a former marine, obtained the rights and blending details of the Royal Navy's rum from the Admiralty and Pusser's Ltd on Tortola in the British Virgin Islands was born. Pusser's rum was launched in 1980 with Admiralty approval.
In 2001 Pusser's started winning awards and continues to do so, winning two gold and two silver medals at the Spirits Business Rum Masters Awards in both 2012 and 2013.
You can visit their website at http://pussersrum.com.
The That's Christmas verdict? One of our tasters said: "Pusser's Rum is perfect! I score it 8 out of 10 and I'm not a rum drinker, normally!"
(That's Christmas would like to thank Jodie Hart and her colleagues for helping us put together this article.)