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Elixir Fruitcake Cocktail Recipe

Staff Writer
Grilled Nectarines

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

Deliver Ingredients


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.

Fruit Shopping Tip

Buying fruits in season when they are at the peak of their freshness make for great tasting food and can save you money.

Fruit Cooking Tip

Don’t throw out your overripe fruit – instead blend into a smoothie or salad dressing, add to muffin batter, bake into a cobbler, or boil down with sugar and a little lemon juice to make jam.