With the holiday’s quickly approaching, it’s time to gear up for all of the parties, sweets and of course, alcohol! Pass on the eggnog and skip the mulled wine, Zacapa Rum has you covered for your next holiday soiree that will spread the holiday cheer.

 

Zacapa Rum is one of the finest and most celebrated rums in the world. The Guatemalan rum boasts honeyed butterscotch, spiced oak notes and dried fruit from its “Sistem Solera” ageing process in American whiskey barrels at high altitudes that provides a sweet and smooth taste. Recreate these cocktails and bring your guests a round of joy with the Peppermint Stinger cocktail, the blend of Zacapa Rum and sweet mint-flavor of Crème de menthe. Looking for something a little more festive, try Zacapa’s Peppermint Rum Cocoa blended with cream and dark chocolate topped with candy cane garnish. Want something warm to cozy up to, try the Centenario Cider blended with hot cranberry cider and Zacapa Rum garnished with an apple slice and star anise.

Peppermint Stinger

Peppermint Stinger

Peppermint Stinger

Ingredients:

2 oz Zacapa Rum (or 1 Mini Bottle Zacapa Rum)

1 oz White Crème de Menthe

Garnish: 1 Sprig of Mint

Method: Add Crème de Menthe and mint to glass, fill with crushed ice and add Zacapa Rum or mini bottle over ice.

Peppermint Rum Cocoa

Peppermint Rum Cocoa

Peppermint Rum Cocoa

Ingredients:

4 oz Zacapa Rum

2 Cup milk (may substitute almond milk)

½ Cup Heavy Cream

5 oz Dark chocolate, chopped (about ½ cup)

2 tbsp Sugar

½ oz Crème de Menthe (or 4 drops of peppermint oil)

Dark Cocoa Powder

Garnish: Candy cane 

Method: In a medium saucepan over medium-low heat, warm the milk and the cream. Once warm and steaming, add the dark chocolate.

Whisk the mixture until the chocolate is melted and the ingredients are combined.

Add the sugar and whisk until dissolved. C

ontinued to warm the mixture till it thickens a bit, roughly 5 minutes.

Remove from heat and whisk in the Zacapa Rum. Pour into mugs.

Centenario Cider

Centenario Cider

Centenario Cider 

Ingredients:

1.5 oz Zacapa Rum

5 oz Cranberry Apple cider

Garnish: Apple Slice and Star Anise 

Method: Build ingredients in tea glass 

 

About Ron Zacapa® 

Centenario Ron Zacapa® Centenario is one of the finest and most celebrated rums in the world. Produced in the verdant land of Guatemala, Zacapa is the result of a unique combination of soil, climate and natural materials brought together with skilled distillation and a special high altitude aging process at 2300 m above sea level. This ultra-premium rum range includes Zacapa 23, and the family crown jewel, Zacapa XO. Zacapa rums are available in fine liquor stores, premium bars and restaurants around the world. Zacapa is owned by Rum Creation and Products Inc. (RCP), who has recently signed a global distribution and joint marketing agreement with Diageo.

Image credits: Zacapa Rum

MDH-7

Member: International Food Wine & Travel Writers Association (IFWTWA)

Member: Society of American Travel Writers (SATW)

Member: Society of Professional Journalists (SPJ)

Luxury & Culinary Journalist, Speaker, Food Judge

ment’or – Inspiring culinary excellence

Blogs: Where and What in the World & Success with Writing

https://authorcentral.amazon.com

Follow me: @maralynhill

google.com/+MaralynHill831

FB: http://www.facebook.com/The.Epicurean.Explorer,  http://www.facebook.com/Success.With.Writing

Linkedin: http://www.linkedin.com/in/maralynhill

If you would like to submit a guest post on food, wine or travel to Where and What in the World, I would be happy to feature your travel experience , drink, special wine tasting, or family or simply delicious recipe. If you go to submission tab, you will see how to submit, as well as have the opportunity of telling me if you would like to would like to be a regular contributor. When uploading a file for submission, you are also able to upload jpgs. Please feel free to put a last paragraph about you and a link to your profile. No html please. You can also include a head shot.

Maralyn
Author: Maralyn

Maralyn Dennis Hill, The Epicurean Explorer, is president emeritus of International Food Wine & Travel Writers Association, member of Society of American Travel Writers, and Society of Professional Journalists. She is Executive Editor of Luxe Beat Magazine and contributes to other publications. She also speaks and is a guest on many shows. The majority of Maralyn’s articles are now geared to the luxury market, spas, corporate retreats, business events, and culinary tourism, from simple to gourmet. Maralyn’s description of herself: I was born to travel and tell the tale. I’m energized by different cultures in every aspect of their lives, from food, wine, and destination, to how they conduct business. Travel represents a continual geography lesson.