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Mount Gay Rum: Recipes To Keep You Warm

Originally Posted: September 29, 2010


Mount Gay Rum offers up some tasty cocktails. (MGR)

Southampton - Mount Gay Rum, the original rum, is a finely-crafted spirit produced on the island of Barbados for over three centuries. Documented in distillation records dated 1703 but undoubtedly produced even earlier, this quintessential Barbadian spirit quickly spread throughout the Antilles and beyond. According to 17th century legend, sailors traveling the Atlantic returned to England with casks of Mount Gay from Barbados as proof of having completed their ocean crossing. Today, sailors and connoisseurs alike regard Mount Gay Rum as proof of their good taste. The "Rum that invented Rum," Mount Gay is the world's oldest rum, and proudly offers a full range of classic blends appropriate for every occasion from sipping to cocktail hour.

Mount Gay Rum Spice Night.

Whether you are exploring Mount Gay's original rums for the first time or revisiting its storied lineage. The consumer preference is clear: according to the Distilled Spirits Council of the United States (DISCUS), the "Premium" rum category has grown 38.5 percent from 2002 to 2009, a trend that continues in 2010.

Named for the year of Mount Gay's founding and blended from rums of up to 30 years' age, the Mount Gay 1703 Old Cask Selection ($99.99) is an aristocratic spirit to savor slowly. For the most discriminating drinker, 1703 Old Cask Selection is a true symbol of the unique, centuries-old tradition of Mount Gay.

Mount Gay Extra Old ($49.99), aged up to 15 years in Kentucky oak, offers the rum connoisseur a luxurious, complex profile. A beautifully balanced blend that sets a benchmark for aged golden rums, it embodies the Mount Gay style and heritage.

Mount Gay Eclipse ($17.99), a blend of rums from two to seven years, remains the benchmark amber rum not only for classic cocktails, but as an indispensable base ingredient for holiday entertaining. Be sure to include Mount Gay Eclipse Silver ($17.99) in your holiday lineup for a clean, highly aromatic expression of pure, white rum, ideal for premium cocktails.

Mount Gay is owned by Rémy-Cointreau International Group and exclusively imported to the U.S. by Rémy Cointreau USA, Inc. (New York, NY).

Mount Gay Egg Nog.

Mount Gay Egg Nog 16-cup serving (serves 18-20)
 • 2 cups Mount Gay Eclipse Rum
 • 10 large, grade AA eggs, separated
 • 1 cup superfine sugar
 • 3 cups heavy cream
 • 6 tsp. pure almond extract
 • 6 tsp. pure vanilla extract
 • 1 tsp. freshly grated nutmeg
 • 1 tsp. ground cinnamon

Separate the eggs into two bowls. Beat the yolks until stiff. Beat the whites with half the sugar until peaks form. Slowly fold the whites and yolks together. Separately, beat the cream with the almond, vanilla, and remaining sugar in a bowl until stiff. Slowly fold in the cream with the egg mixture. Add Mount Gay Eclipse Rum and stir gently. Refrigerate overnight, or serve immediately over ice in a punch glass or martini glass. Garnish with grated nutmeg and cinnamon.

Mount Gay Rum Spice Night
 • 1 oz. Mount Gay Eclipse Rum
 • 1 oz. scented apple juice (see below)
 • oz. fresh carrot juice
 • oz. fresh lemon juice
 • oz. maple syrup
 • 1 tsp. fresh ginger juice

Make the scented apple juice the day before, by combining three to four whole allspice pods with one cracked cinnamon stick per two cups of apple juice. Refrigerate overnight. Place all ingredients except garnish in a cocktail shaker.
Add ice and shake vigorously. Strain into a chilled cocktail or martini glass. Garnish with whole allspice pods - They will float atop the cocktail.

Mount Gay Rum Punch.

Mount Gay Rum Punch (Chester Browne)
 • 19 oz. Mount Gay Eclipse Rum
 • 18 oz. water
 • 12 oz. grenadine syrup
 • 13 oz. sugar syrup
 • 4 oz. lime juice
 • 1 oz. Angostura Bitters
 • 1 tsp. nutmeg

In a punch bowl, mix all ingredients together. Allow to rest for two hours, serve over ice and garnish with a cherry.

Mount Gay Hot Buttered Rum
 • 1 Mount Gay Eclipse Rum
 • 1 lb. light brown sugar
 • lb. unsalted butter (softened)
 • 2 tsp. ground cinnamon
 • 2 tsp. ground nutmeg
 • tsp. ground allspice
 • 2 tsp. vanilla extract

In a mixing bowl beat together softened butter, brown sugar, vanilla extract and spices until well combined. Refrigerate in an airtight reusable container for up to a month, or place in your freezer until ready to use. In a pre-heated coffee mug combine two heaping tablespoons batter with 1 oz. Mount Gay Eclipse Rum. Top with boiling water and stir well to mix. Serve with a spoon. Hint: It is best to make the batter in advance so the spices have an opportunity to mingle. Be sure to remove batter from refrigerator at least six hours prior to serving to allow it to soften.

For more information go to www.MountGayRum.com.




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Guest (Guest) from Texas says::
I hope to see some winter weather this year! The recipes sound wonderful.
Oct 8, 2010 4:23 pm

Guest (Guest) from HB says::
Sounds yummy. Something to do in the Hamps in the winter!
Oct 4, 2010 5:59 pm

 

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