7 ratings

Elixir Fruitcake Cocktail Recipe


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.