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Recipes

The Winter Cocktail 2.0

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Being that we are right in the middle of the coldest season of the year; furthermore, with winter storms bearing down on the northeast, it only makes sense to write about a seasonal wintry libation that not only warms your insides but also warms the soul. I know that might sound silly, but I am in firm belief that the right cocktail enjoyed at the right time can do just that. Cold weather means something entirely different to us Southerners when compared to our neighbors up north. So, my plan for the month of February is to feature a beverage that gives us the best of both worlds. After all, we are still Floridians, right - and what’s a cocktail feature in our little piece of paradise without some rum? All that being said, a classic rum cocktail aptly named for the season we’re currently amidst is a perfect fit for this month’s newsletter. Ladies and gentlemen (drumroll please), I give you “The Winter Cocktail.” There isn’t a lot of information out there when it comes to this classic, but although very little is known about this drink’s origin, what we all can agree on is that this offering has more than stood the test of time. To be one hundred percent truthful, we have crafted many a winter cocktail at Jackson’s over the years - we offered a rendition of the classic back on our fall/winter menu of 2013 and it was very well received. I have even written about this classic before, but this time around I’m switching it up a little bit, calling instead for a lighter-style rum in place of a darker one. The result is a soul-warming mix of rum, ginger, citrus, and allspice. As usual, if you feel like trying your hand at home on this one, then please check out the recipe below - for those less brave souls out there, all you have to do is swing by the restaurant any time throughout the month of February and we will be happy to assist in satisfying your craving. For all my real rum lovers out there, I have to mention our second-ever Jackson’s spirit dinner that’s right around the corner on March 12. If you have an affinity for that delicious sugar cane distillate, please call the restaurant for reservations!

Ingredients:

1 ½ oz. Papa’s Pilar Blonde (your favorite rum will definitely do)
½ oz. fresh-squeezed lime juice
½ oz. Canton ginger liqueur
¼ oz. St. Elizabeth Allspice Dram
¼ oz. house-made simple syrup
2 dashes Angostura bitters

Instructions:

Combine all ingredients in mixing tin with ice, and shake. Strain into a chilled martini glass and garnish with a lime wheel.