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:
For the batter:
For the cocktail:
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.