Elixir Fruitcake Cocktail Recipe
Daily Value: 69%
High-Fiber, Low-Fat, Low-Sodium
Low-Fat-Abs, Vegan, Vegetarian, Dairy-Free, Gluten-Free, Wheat-Free, Egg-Free, Milk-Free, Peanut-Free, Tree-Nut-Free, Soy-Free, Fish-Free, Shellfish-Free
|Folic Acid (B9)||6µg||1%|
|Fatty acids, total monounsaturated||0g||0%|
|Fatty acids, total polyunsaturated||1g||0%|
Exclusive from The Daily Meal
In an effort to give the much-maligned fruitcake a touch of cool, we asked renowned mixologist, H. Joseph Ehrmann, of Elixir in San Franciso, to come up with a cocktail version. His creation? A clever play on hot buttered rum that draws inspiration on the fruits and spices of this iconic holiday cake. — Maryse Chevriere
For the cherry-cranberry rum:
- 1 750-mililiter bottle of Mt. Gay Dark Rum
- 1 cup dried cranberries
- 1 cup dried cherries
For the batter:
- 1 stick unsalted butter, softened
- 1 cups light brown sugar
- 1 teaspoon ground cinnamon
- 1/2 teaspoon grated nutmeg
For the cocktail:
- 2 barspoons batter
- 1 ½ ounces infused rum
- 1/2 ounce Amaretto Disaronno
- 1/2 ounce pineapple juice
- 4 ounces hot water
- Dried cranberry, for garnish
- Dried cherry, for garnish
- Dried pineapple, for garnish
Combine all of the liquid ingredients for the cocktail in a mug, and stir.
Garnish with a toothpick speared with a piece of dried cranberry, cherry, and pineapple.
Recipe DetailsServings: 1
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