Festive Libations with “The Real McCoy” Rum
The Real McCoy Rum features its 3, 5 and 12-year aged rums in two holiday cocktails.
The Real McCoy trio of rums easily transitions from summer cocktails to the flavors of the fall and winter months. Crafted at Rogue Island Local Kitchen & Bar in Rhode Island and the Engine Room in Connecticut, the “Bajan Snowfall” and “Lovey Dovey” cocktails blend the unadulterated spirit with seasonally-cherished ingredients that beckon the holiday season. The Real McCoy’s 12-year aged rum complements the flavors of baking spices—nutmeg, vanilla, brown sugar and cinnamon—used in the Bajan Snowfall.
“The [Bajan Snowfall] cocktail definitely tastes like a holiday in a glass: festive, a touch romantic and although served chilled, cozily warming,” said Lauren Egan, bartender at Rogue Island Local Kitchen & Bar in Providence, Rhode Island.
For his approach, Aaron Laipple, bartender at Engine Room in Mystic, Connecticut, blends both the 3-year and 5-year aged rums, with an ingredient that is derived from the same place as The Real McCoy.
“Just as rum has a rich history in Barbados, so does grapefruit. A hybrid of pomelo, citrus paradisi was first bred there around 1750,” stated Laipple. “To add a winter take on these two ingredients, spicy simple syrup using brown sugar and cinnamon balances the tartness, spice, and bittersweet to make a Lovey Dovey.”
Created by Lauren Egan at Rogue Island Local Kitchen & Bar
- 1 1/2 oz. Real McCoy 12 year old Rum
- 3 oz. of Milk Mix*
- 1/2 oz. Simple Syrup**
- 1/2 oz. Egg White
Preparation: Shake and serve up in coupe glass. (Optionally, on the rocks)
*Milk Mix Recipe (Makes 8 servings)
- 3 cups Milk
- 2 tbsp. Clement Orange Liquor
- 1 tsp. Vanilla Liquor
- 1/4 tsp. Freshly Grated Nutmeg
- 1 Cinnamon Stick
- 4 tbsp. Brown Sugar
- 1 tsp. Saffron Simple Syrup (See Below For Instructions)
Preparation: Bring ingredients to a boil, then turn off heat and let steep for 1 hour. Strain, if desired, then cool and store in refrigerator.
**Saffron Simple Syrup
- 1 cup Sugar
- 1 cup Water
- 2 tbsp. Lime juice
- 1/4 tsp. Cinnamon
- 1/8 tsp Saffron
Preparation: Heat on medium until sugar dissolves. Let cool and store in airtight container.
Created by Aaron Laipply at Engine Room
- 1 1/2 oz. Real McCoy 5 Year Aged Rum
- 1/2 oz. Real McCoy 3 Year Aged Rum
- 3/4 oz. Giffard Crème de Pamplemousse Rose
- 1/2 oz. Fresh Lime Juice
- 1/2 oz. Brown Sugar-Cinnamon Syrup
- 1 Cinnamon Stick
Preparation: Build all ingredients in pint glass, add ice to above liquid level. Shake for 15 seconds and strain into an ice filled old fashioned glass. Garnish will cinnamon stick used in the shaker.