PAPA’S PILAR RUM HOLIDAY RECIPES

Hemingway Hot Rum Punch

Creator: Phil Greene

-9oz Pilar Blonde

-6oz Pilar Dark

-6oz Cognac Ferrand 1840

-1oz water

-4 1/2oz lemon juice

-3oz lime juice

-3oz Depaz Cane Syrup (from Martinique), or 1 oz brown sugar simple syrup

Directions:

Add all ingredients to a pot, set on stove on low, allow to simmer for 30 minutes, stirring occasionally. Serve in punch cup, Irish coffee glass, sturdy wine glass, or rocks glass. Garnish with lemon peel. Option, add a dash of Angostura Bitters or Dale DeGroff's Pimento Bitters to each serving.

Glassware: Punchbowl cup or Irish Coffee Glass

Serves: 8

Note: Simply double, triple, etc., for larger batches.

“Pilar” Nog

Created by: Carl Grooms

-4 Eggs, separated

-1/2 Cup Sugar

-1 Cup Papa's Pilar Blonde

-1 Cup Papa's Pilar Dark

-St. Elizabeth Allspice Dram

-1 1/2 Cups Whole milk

-1 Cup Whipping cream

-1 Vanilla bean, split

-Fresh Nutmeg, ground to taste

Directions:

Cream the egg yolks and sugar together. Slowly incorporate the rum into the

mixture, mixing well. Add the milk and cream and mix well. Add the vanilla

beans. In a mixer, whip the egg whites until fluffy and stiff. Fold the egg whites

into the mixture. Place in the refrigerator and allow to sit for at least 24 hours.

To serve, give a gentle stir, pour into glasses and grate fresh nutmeg to taste

over the top.

Glassware: Old Fashioned Glass

Serves: 4

Note: If you cannot find Allspice Dram, you can make your own by adding the following to the rum:

-1 teaspoon orange zest

-1 cinnamon stick

-4 Allspice berries

-2 Cloves

-3 Sechuan peppercorns

-1 Star anise

Pilar Alexander

Created by: Julio Cabrera

-2oz Papa’s Pilar Dark Rum

-1oz White Crème de Cacao Marie Brizard

-1oz Heavy Cream

-Shake & serve

-Grate fresh nutmeg on top

Glassware: Coupe Glass

Serves: 1

TamTam Sour

Created by: H. Joseph Ehrmann

-1.5oz Papa’s Pilar Dark Rum

-1oz Tamarind water*

-1.5oz ginger syrup**

-.5oz lemon juice

-In a mixing glass, combine all ingredients, fill with ice, shake and strain over ice.

-Garnish with candied ginger.

Note: this cocktail is also good when served warm. Simply add 3oz of water to the recipe and warn on the stove.Dissolve Tamarind paste in hot water at 1:3 ratio (try 5oz of paste to 15oz boiling water. (Sift out solids (seeds or shell) and cool.To make ginger syrup, cook one tablespoon of minced ginger in one cup of water, sift out the solids and add one cup of sugar.

Glassware: Old Fashioned Glass

Serves: 1

Winter Warmer

Created by: Bryan Dayton

-2 oz Sumatra coffee (HOT)

-1.5 oz Pilar dark

-.75 oz Licor 43

-Amaro infused whipped cream to top off with along with nutmeg

Glassware: Irish Coffee Glass

Serves: 1