Mojito Pitcher Recipe

Make drinks for a crowd with this mojito pitcher recipe! This big batch cocktail has the ideal bubbly, minty flavor and festive vibe. The minty mojito is one of top favorite classic cocktails of all time. But when it comes to entertaining, have you ever tried to shake up more than 2 drinks, one after another? It takes far too long to make them to order. So enter: this mojito pitcher recipe! We created this big batch cocktail for an outdoor dinner party, and it’s infinitely more fun to party with one of these in hand. It’s minty, tangy, bubbly, and gives you that carefree feeling like the last day of school before summer vacation. What’s in a mojito pitcher? The Classic Mojito was invented in Havana, Cuba, though the exact origin is unknown. Some say it goes all the way back to the 1500’s with an early combination of lime, sugar and rum. The modern version of it gained steam in the 1930’s, when writer Ernest Hemingway helped to popularize it. The Mojito made the list of International Bartender Association’s IBA official cocktails, which means it has an official definition. But it’s always defined as a single drink, not a pitcher. The pitcher […]

A Couple Cooks – Healthy, Whole Food, & Vegetarian Recipes

Make drinks for a crowd with this mojito pitcher recipe! This big batch cocktail has the ideal bubbly, minty flavor and festive vibe.

Mojito pitcher recipe

The minty mojito is one of top favorite classic cocktails of all time. But when it comes to entertaining, have you ever tried to shake up more than 2 drinks, one after another? It takes far too long to make them to order. So enter: this mojito pitcher recipe! We created this big batch cocktail for an outdoor dinner party, and it’s infinitely more fun to party with one of these in hand. It’s minty, tangy, bubbly, and gives you that carefree feeling like the last day of school before summer vacation.

What’s in a mojito pitcher?

The Classic Mojito was invented in Havana, Cuba, though the exact origin is unknown. Some say it goes all the way back to the 1500’s with an early combination of lime, sugar and rum. The modern version of it gained steam in the 1930’s, when writer Ernest Hemingway helped to popularize it.

The Mojito made the list of International Bartender Association’s IBA official cocktails, which means it has an official definition. But it’s always defined as a single drink, not a pitcher. The pitcher version uses a homemade mint simple syrup, which is a little different from the standard method. You’ll need the following ingredients:

  • Fresh mint
  • Lime juice
  • Sugar
  • White rum
  • Soda water
Mojito pitcher recipe

The key: mint simple syrup

The standard mojito is made in a cocktail shaker: first you muddle mint, then add simple syrup, lime juice and rum. But for a pitcher version, you don’t want to have to muddle such a large quantity of the herb. That’s where the mint syrup comes in! Make a quick mint simple syrup, and it infuses minty fresh flavor into each drink. It’s similar to this mint simple syrup, but even quicker. Here are the main steps:

  • Place mint leaves in a pan with equal parts sugar and water.
  • Bring to a simmer until the sugar is dissolved, then allow to sit at least 5 minutes.

Otherwise, this mojito pitcher recipe is beyond simple. Mix the syrup with lime juice and rum, then add ice and garnishes to the pitcher. Serve topped off with soda water! Speaking of…

Mojito

Soda water vs club soda

Speaking of soda water…is it club soda? Is it seltzer? In this mojito pitcher recipe, we use the term “soda water” to mean any type of unflavored sparkling water! Here are some of the differences between club soda vs seltzer:

  • Soda water aka seltzer is carbonated water with no additives — straight up bubbles!
  • Club soda is carbonated water infused with added minerals, which give it a salty, lightly sweet flavor. It’s great in cocktails, like these top club soda cocktails.

In contrast, tonic water is carbonated water with added quinine and sugar. Don’t use it in a Mojito because of the distinct flavor. But you can use it for a Gin and TonicVodka TonicTequila Tonic or Whiskey Tonic!

Mojito variations

Want a few variations on this Mojito pitcher recipe? Here are a few different ideas to try: you can adapt each of them to work as a pitcher!

Mojito Pitcher Recipe

When to serve this mojito pitcher recipe

This mojito pitcher recipe is perfect for parties! Try it as a:

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Mojito Pitcher recipe

Mojito Pitcher Recipe!


1 Star2 Stars3 Stars4 Stars5 Stars (6 votes, average: 5.00 out of 5)

  • Author: Sonja Overhiser
  • Prep Time: 15 minutes
  • Cook Time: 0 minutes
  • Total Time: 15 minutes
  • Yield: 8 drinks
  • Diet: Vegan

Description

Make drinks for a crowd with this mojito pitcher recipe! This big batch cocktail has the ideal bubbly, minty flavor and festive vibe.


Ingredients

  • 1/2 cup loosely packed mint leaves, plus more for the garnish
  • 1/2 cup water
  • 1/2 cup sugar
  • 1 cup lime juice (about 8 limes), plus 1 lime for the garnish
  • 2 cups white rum
  • 2 cups soda water or club soda

Instructions

  1. Add the sugar, water and mint to a small saucepan and heat over medium heat. Bring to a simmer and stir until all sugar is dissolved. Turn off the heat and allow it to sit for at least 5 minutes. Then strain it into a large pitcher.
  2. Add the lime juice and rum to the pitcher. Add the extra mint leaves and the extra lime, cut into rounds. Fill the pitcher with 4 handfuls of ice. Gently stir in soda water just before serving.
  • Category: Drink
  • Method: Stirred
  • Cuisine: Cocktails

Keywords: Mojito pitcher recipe

A Couple Cooks - Healthy, Whole Food, & Vegetarian Recipes

The Hemingway Daiquiri

I became engrossed with author Ernest Hemingway watching the documentary, Hemingway by filmmakers Ken Burns and Lynn Novick. Hemingway is one of those legends whose name we all know, but most of us don’t know all that much about him. The documentary takes an unflinching look at him, and his legacy, thanks to contemporary writers, literary scholars, and historians, who filled in much of the…

I became engrossed with author Ernest Hemingway watching the documentary, Hemingway by filmmakers Ken Burns and Lynn Novick. Hemingway is one of those legends whose name we all know, but most of us don’t know all that much about him. The documentary takes an unflinching look at him, and his legacy, thanks to contemporary writers, literary scholars, and historians, who filled in much of the biographical information that accompanied his history, which wasn’t always rosy.

Some books of his were big hits while others fell flat. Some consider The Old Man and the Sea a great novel while others described it in unflattering terms. He had a penchant for falling in love madly in love with women, which usually took a turn for the worse…which is being kind. (Although discussed and implied, the relationships sounded harrowing.) He swore at his mother in writings and later, he got an earful in turn from his son, who sent him a letter calling The Old Man and the Sea “sentimental slop.” He married multiple times, suffered debilitating war injuries, drank too much, had affairs, survived two plane crashes, and lived in Cuba, Paris, Key West, before finally settling at the end of his life in Ketchum, Idaho.

Continue Reading The Hemingway Daiquiri...

Spanish Coffee

Try this homemade Spanish coffee recipe! The showy after dinner drink features Kahlua, rum, orange liqueur, and a caramelized sugar rim. Have you tried the revelation that is Spanish coffee? Flaming Spanish coffee, that is? The name is a bit of a misnomer. It’s actually an American spin on the Spanish concept of carajillo: spiked coffee. But this drink is extra-special. It’s got a caramelized sugar rim and is spiked with Kahlua, rum, and orange liqueur…and topped with hand-whipped fluffy whipped cream! The burnt caramel, citrus, bitter coffee and sweet cream all combine into a literal symphony of flavor. You’ve gotta try this one! What is Spanish coffee? Why’s it called Spanish coffee, when it’s really American? Well, the concept of spiked coffee spans cultures and liquors, from traditional Irish coffee to amaretto coffee. The Spanish version of spiked coffee is called carajillo, and it’s popular in Spain and Latin American countries like Cuba, Colombia and Mexico. Each country uses its own liqueur; in Spain it’s brandy; in Mexico it’s Licor 43, a bright yellow vanilla liqueur. Spanish coffee is an American adaptation of the carajillo, invented at Huber’s Bar in Portland, Oregon. The drink is made tableside by lighting […]

A Couple Cooks – Healthy, Whole Food, & Vegetarian Recipes

Try this homemade Spanish coffee recipe! The showy after dinner drink features Kahlua, rum, orange liqueur, and a caramelized sugar rim.

Spanish coffee

Have you tried the revelation that is Spanish coffee? Flaming Spanish coffee, that is? The name is a bit of a misnomer. It’s actually an American spin on the Spanish concept of carajillo: spiked coffee. But this drink is extra-special. It’s got a caramelized sugar rim and is spiked with Kahlua, rum, and orange liqueur…and topped with hand-whipped fluffy whipped cream! The burnt caramel, citrus, bitter coffee and sweet cream all combine into a literal symphony of flavor. You’ve gotta try this one!

What is Spanish coffee?

Why’s it called Spanish coffee, when it’s really American? Well, the concept of spiked coffee spans cultures and liquors, from traditional Irish coffee to amaretto coffee. The Spanish version of spiked coffee is called carajillo, and it’s popular in Spain and Latin American countries like Cuba, Colombia and Mexico. Each country uses its own liqueur; in Spain it’s brandy; in Mexico it’s Licor 43, a bright yellow vanilla liqueur.

Spanish coffee is an American adaptation of the carajillo, invented at Huber’s Bar in Portland, Oregon. The drink is made tableside by lighting high proof rum on fire to caramelize the glass’s sugar rim. Then the glass is filled with coffee, Kahlua and Triple Sec, and topped with whipped cream and nutmeg. It’s a true dramatic spectacle designed to put on a show: and we’ll admit this drink is totally worthy of it.

Spanish coffee recipe

Ingredients & equipment for Spanish coffee

Here are the ingredients and equipment you’ll need to make a Spanish coffee recipe at home. We’ve created a method that’s easiest for home preparation of this flaming drink: but there are a few different options! The Spanish coffee ingredients are:

  • Coffee: any strong coffee will do, using your favorite brewing method
  • Kahlua or any coffee liqueur like Tia Maria
  • Triple Sec or any orange liqueur like Cointreau or Grand Marnier
  • Rum: use aged rum for the home method, or 151 rum for the bar method
  • Sugar and a lemon: to make the rim
  • Homemade whipped cream: you’ll need heavy whipping cream and powdered sugar, or use vegan whipped cream for vegan
  • Kitchen torch for home method (here’s a good one), lighter for bar method

How to make the caramelized rim… two methods!

This Spanish coffee recipe calls for lighting rum on fire to make the caramelized glass rim. Now, we’re always up for playing with fire at home (safely, mind you). But when we tried this trick using our thick glass Irish coffee mug, it shattered when the coffee was poured in! The flaming method also takes a bit of practice, and it’s not practical for a crowd.

Because of this, we prefer to use a kitchen torch for our method: like the kind you’d use to caramelize crème brulee. Here’s more about the two methods:

  • The best method for homemade Spanish coffee is a kitchen torch. This ensures your glass won’t break (like ours did)! It’s also safer, which is a big plus. And it’s faster and easier to make multiple servings for a crowd.
  • Don’t have a kitchen torch? Here’s the kitchen torch we use and it’s only $15. You can also just skip the caramelized rim altogether: it’s still extra delicious without it. Or, try the bar method…
  • The traditional bar method uses 151 rum and a lighter. If you want to try the traditional method, go for it! To get it to light you’ll need 151 rum, a higher proof alcohol than the standard. Go to the recipe below for our pointers! Use a thin glass so the caramelization happens quickly; thicker glasses take longer, get hotter, and then have the possibility of shattering like ours did.

Note: If you end up buying a kitchen torch, you can use it for so many things! Try it for caramelizing creme brulee, charring crust on a pizza to look like a wood-fired oven (our favorite trick!), or melting cheese on nachos (to add smoky flavor).

Kahlua

Homemade whipped cream: a few tips

Sure, you can buy Cool Whip. But if you’re going to the trouble of making a Spanish coffee recipe, homemade whipped cream takes it up a notch! You’ll just need heavy whipping cream and powdered sugar to sweeten it. it takes only a minute or two to whisk up by hand. Or, you can use coconut cream or coconut milk as a dairy-free option. Here are the various methods:

  • Classic whipped cream: Use this Homemade Whipped Cream recipe. Make sure to use the freshest of cream, which whips the fastest and has the best texture. (Old cream gets too dense.) Whip it to soft peaks, which makes just the right texture for floating on top of a drink. When you add it to the top, do so over the back of a spoon, which helps it to balance on top.
  • Dairy-free whipped cream: Use this Dairy Free Whipped Cream recipe. Keep in mind you’ll need to refrigerate 1 can of coconut milk overnight. Or, you can substitute coconut cream with no need for refrigeration.
Spanish coffee

How to make Spanish coffee

Now that you’ve got your kitchen torch and selected your whipped cream method…this Spanish coffee recipe is a breeze! Here’s the general outline of the steps (or jump to the recipe below):

  • Make your coffee.
  • Make the whipped cream, making sure to whip to soft peaks.
  • Rim the edge of the glass with a 1/2-inch band of sugar. This allows for maximum burnt caramel flavor. Or, skip this step: the drink will still taste delicious!
  • Use a kitchen torch to caramelize the sugar. It should take just a minute or so.
  • Add coffee, Kahlua, Triple Sec and rum.
  • Top with whipped cream. Again, adding it over the back of a spoon helps it to float on top. Enjoy!

Variation that’s even easier: the Carajillo!

If you like this Spanish coffee recipe, you’ll love a Mexican-style Carajillo. As we mentioned, Spanish coffee is actually an American adaptation of this Spanish invention. But Carajillo is also very popular in Mexico, where they spike the coffee with Licor 43 instead of brandy.

Licor 43 is a bright yellow vanilla liqueur made with 43 herbs and spices. Add it to coffee, and it’s got loads of nuance and intrigue. If you top with whipped cream like the Spanish coffee, the two taste very similar. We’d highly recommend giving it a try: or making it instead of this recipe if you’re scared off by the caramelized rim. Go to Carajillo (Mexican Spiked Coffee).

Spanish coffee recipe

More after dinner drinks

There are so many other tasty after dinner and dessert drinks to try in addition to Spanish coffee! Here are some favorites:

When to serve Spanish coffee

Spanish coffee is a showy dessert drink for sipping on after a meal! Serve it as a:

  • After dinner drink
  • Happy hour drink
  • Signature drink
  • Girls or guys night drink
  • Cocktail hour drink
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Spanish coffee

Spanish Coffee


1 Star2 Stars3 Stars4 Stars5 Stars (5 votes, average: 5.00 out of 5)

  • Author: Sonja Overhiser
  • Prep Time: 5 minutes
  • Cook Time: 0 minutes
  • Total Time: 5 minutes
  • Yield: 1 drink
  • Diet: Vegetarian

Description

Try this homemade Spanish coffee recipe! The showy after dinner drink features Kahlua, rum, orange liqueur, and a caramelized sugar rim.


Ingredients

  • 3 ounces* coffee
  • 2 ounces Kahlua
  • 1/2 ounce Triple Sec (or other orange liqueur)
  • 1/2 ounce aged rum (or white or dark)
  • Granulated sugar, for dipping the glass
  • Lemon wedge
  • 1 large spoonful sweetened whipped cream (or vegan whipped cream), whipped to soft peaks
  • For the garnish: grated chocolate or fresh grated or ground nutmeg

Instructions

  1. Make the coffee. Allow it to cool slightly while preparing the drink.
  2. Make the homemade whipped cream, whipping it to soft peaks.
  3. Use a lemon wedge to wet a 1/2-inch of the rim of the glass and dip the outside in sugar to make a 1/2-inch band. 
  4. Use a kitchen torch** to caramelize the outside of the glass until the sugar turns brown. 
  5. Add the coffee, Kahlua, triple sec and rum and stir once. 
  6. Gently float the whipped cream on top using the back of a spoon. Garnish with grated chocolate or nutmeg.

Notes

*If converting to tablespoons, 1 ounce = 2 tablespoons.

**The traditional method is to place 3/4 ounce 151 rum in the glass first, light it on fire, and tilt the glass to allow the sugar to caramelize. This method doesn’t require a torch, but if you use a thicker glass like an Irish coffee mug it can shatter (which happened to us!). The torch method is safer and makes it easier to serve this drink for multiple people. You can also omit the sugar rim if you prefer; the flavor is still great. Or, you can try the traditional method at your own risk; if you do, add the 151 rum, caramelize the edge, then add the coffee, Kahlua, and Triple Sec (omit the aged rum).

  • Category: Drink
  • Method: Stirred
  • Cuisine: Cocktails

Keywords: Spanish coffee

A Couple Cooks - Healthy, Whole Food, & Vegetarian Recipes

Homemade Coconut Cream Pie

Homemade Coconut Cream Pie
This decadent Coconut Cream Pie is a classic! Made with a graham cracker crust, creamy coconut filling, and topped with rum-spiked whipped cream this made-from-scratch pie will be your go-to!
READ: Homemade Coconut Cream Pie

A square picture of fresh coconut pie in a glass pie plate showing the layers of graham cracker crust, coconut filling, and a whipped topping with toasted shredded coconut.

Homemade Coconut Cream Pie

This decadent Coconut Cream Pie is a classic! Made with a graham cracker crust, creamy coconut filling, and topped with rum-spiked whipped cream this made-from-scratch pie will be your go-to!

READ: Homemade Coconut Cream Pie

Hot Buttered Rum Sticky Buns

These oh-so-gooey and gloriously boozy sticky buns include all the delightful flavors of hot buttered rum baked up in a yeasty spiral of holiday cheer. Swirls of buttery soft dough, spiced sugar filling, and a gooey spiced and rum-spiked caramel glaze makes these hot buttered rum-inspired sticky buns perfect for your holiday brunch! This post […]

These oh-so-gooey and gloriously boozy sticky buns include all the delightful flavors of hot buttered rum baked up in a yeasty spiral of holiday cheer.

Swirls of buttery soft dough, spiced sugar filling, and a gooey spiced and rum-spiked caramel glaze makes these hot buttered rum-inspired sticky buns perfect for your holiday brunch!

Platter of gooey sticky buns with pecans, cups of hot buttered rum in the background

With a filling of brown sugar and festive spices, and a sweet and sticky caramel topping spiked with dark rum, not to mention ample chopped pecans for crunch and contrast, these hot buttered rum-inspired sticky buns are a feast for the senses.

You all know how I feel about boozy baking, and these gloriously gooey, sensually spiced, and ravishingly rum-soaked sticky buns are proof that adding booze to baked goods is always a good idea. It’s the kind of recipe you’ll find yourself coming back to again and again.

Hello new Christmas-morning tradition!

Gooey caramel dripping down the side of hot buttered rum sticky buns, with twinkle lights in the background

The flavor inspiration for these sticky buns comes from hot buttered rum, a popular fall and winter drink dating back to colonial times, when rum was believed to be a miraculous cure-all and ‘strengthener of the body’. In fact, a hot rum-based drink like this was probably enjoyed medicinally more often than recreationally.

A hot buttered rum is traditionally made by mixing hot water with rum, sugar, spices, and a pat of butter for added richness and a luxurious mouth feel.

It’s similar to a hot toddy, both sweetened and sometimes spiced drinks served hot, but a hot buttered rum contains the notable addition of butter and, obviously, uses rum instead of whiskey.

Platter of gooey sticky buns with pecans, cups of hot buttered rum, showing the Hot Buttered Rum packet from The Spice Hunter

Hot buttered rum recipes vary greatly in the mix and proportion of spices, but most include a mix of cinnamon, nutmeg, allspice, cardamom and cloves.

For this recipe, rather than raid the spice rack for a pinch of this and a pinch of that, we used a packet of Hot Buttered Rum drink mix from The Spice Hunter. One packet is split between the spiced sugar filling, while the rest is added to the gooey caramel topping along with a generous glug or two of dark rum.

The spice mix is already perfectly balanced, and also makes the filling part super easy (just mix with a bit of brown sugar and sprinkle away). No pinches (or measuring spoons) required!

Closeup overhead of sticky buns showing spirals and pecans

We baked a batch of these sticky buns last weekend, assuming that a somewhat complicated recipe like this would necessitate at least a second go-round to get it right (although surprisingly, other than a mishap involving a plate that was slightly too small and hot caramel everywhere, that first batch was pretty darn perfect which almost never happens). Knowing we were going to be making another batch the following weekend anyway, we made quick work of packing the still-warm buns in recycled takeout containers and delivering them to our neighbors, saving just two for ourselves.

The following day Taylor warmed one up for an afternoon snack, quickly realizing that a reheated sticky bun is indeed a fabulous afternoon stack, and immediately started lamenting the fact that we had given the rest away.

Needless to say when we made the final batch to photograph, we kept most of them for ourselves.

Forkful of hot buttered rum sticky bun on a pink plate, showing the light and fluffy texture of the dough Lifting a sticky bun off of a white platter Single hot buttered rum sticky bun on a light pink plate, with the platter of buns, twinkle lights, and a cup of buttered rum in the background

What’s the difference between a sticky bun and a cinnamon roll anyway?

Well, they both start out with a soft and yeasty dough, rolled into a tight spiral with a cinnamon-sugar filling.

The main difference is sticky buns are baked on a bed of hot, gooey caramel and chopped pecans, and then inverted immediately after baking, not unlike an upside down cake. The bottom becomes the top, the gooey caramel oozing down the sides of the buns and your fingers.

Platter of gooey sticky buns with pecans, cups of hot buttered rum and twinkle lights Overhead Platter of gooey sticky buns with pecans, cups of hot buttered rum, and christmas twinkle lights

These sticky buns are made using a dough very similar to my favorite cinnamon roll dough recipe, which I used previously for these Matcha Black Sesame Cinnamon Rolls.

The dough begins with what’s called a tangzhong, an asian technique for soft and tender yeast breads. Pre-cooking a little bit of flour and liquid like this allows the dough to better absorb more liquid, resulting in a softer, more tender final product.

The dough is easily made in about 45 minutes, including a 20 minute rest and 10 minutes of kneading in a mixer to form a soft and silky smooth dough. While you can let the dough rise and then roll it out, I prefer to refrigerate the dough overnight and assemble the following day. Refrigerating the dough makes it a bit stiffer and easier to work with.

Rolling out the sticky bun dough Sprinkling the spiced sugar filling on the dough Rolling up the dough Pinching the seam to seal it Measuring out where to make the cuts Cut using thread or dental floss for super clean cuts

When cutting your rolls, use a piece of unflavored dental floss or sturdy thread to slice the dough as if it were clay. This results in far cleaner cuts than even the sharpest serrated knife, and no squishing either.

Pouring the spiced caramel topping into the pan Sprinkle pecans over caramel topping in pan Arrange rolls on top of caramel and pecans in pan

Once rolled and cut, the buns are arranged in the baking pan on a bed of gooey, rum-spiked caramel and chopped pecans. Much like an upside down cake, this gooey bottom layer will ultimately become the tops of the buns.

Split screen before/after the final rise

While I prefer to let the dough rise overnight and assemble the morning of, if you started your dough earlier the previous day, you can also roll and assemble the buns in the pan the night before. Cover tightly and refrigerate overnight. In the morning they should be noticeably puffy as pictured above. Let them sit at room temperature as you preheat the oven and then bake. If you’re aiming for a breakfast of sticky buns as opposed to a brunch, this might be a more feasible schedule.

Rolls after the final rise, they should be puffy and just touching each other

After baking, the buns are immediately inverted onto a platter, the caramel base becoming the gooey top of the bun.

You want to do this while the buns are still hot, which means that the caramel is still dangerously hot, so please be careful when inverting your buns. I like to use a set of silicone-gripped grill gloves, which allow me to grip onto the pan much easier than a normal oven mit.

You can use a large rimmed plate, baking sheet, or a cutting board with a groove in it (the groove will catch any overflow). Invert the platter on top of the baking pan, put a hand firmly on top of the platter and on the bottom of the pan, and quickly flip the whole arrangement upside down. Then gently lift up the pan, the buns should release easily (if the caramel cools too much it could get sticky).

Platter of gooey sticky buns with dish of pecans and a cup of hot buttered rum in the background

This recipe is for a small batch, yielding 9 buns that’ll perfectly fit in a 9-inch square baking pan. You can use a 9 or 10-inch round baking pan, although you may only have space for 8 buns in that case (you could always bake the straggler in its own ramekin with a spoonful or two of caramel sauce in the bottom if you like!)

This recipe can also be doubled and baked in a 13-by-9-inch baking pan as well.

Single hot buttered rum sticky bun on a light pink plate, with the platter of buns and a cup of buttered rum in the background

Any leftover buns should be covered and refrigerated. Reheat for a few seconds in the microwave or pop it in a warm oven for a few minutes until warmed through, and enjoy!

Hot Buttered Rum Sticky Buns

Hot Buttered Rum Sticky Buns

Your favorite warm holiday cocktail is transformed into deliciously gooey sticky buns spiked with rum and fragrant holiday spices.

Ingredients:

Thangzhong:

  • 3 tablespoons (42mL) filtered water
  • 3 tablespoons (42mL) whole milk
  • 2 tablespoons (16g) all-purpose flour

Dough:

  • ¼ cup (½ stick, 56g) unsalted butter, cut into cubes
  • ½ cup (120mL) whole milk
  • 2 large egg yolks, at room temperature
  • 2 ¼ cups (281g) all-purpose flour
  • 1 tablespoon (8g) dry whole milk powder
  • 1 ½ teaspoons (6g) instant yeast
  • 1 tablespoon (25g) granulated sugar
  • 1 ½ teaspoons kosher salt

Topping:

  • 5 tablespoons (70g) unsalted butter
  • 2/3 cup (147g) packed light brown sugar
  • 1/2 packet (31g) The Spice Hunter Hot Buttered Rum drink mix
  • 1/4 teaspoon kosher salt
  • 2 tablespoons (40g) golden syrup, light corn syrup, or honey
  • 3 tablespoons (42mL) heavy cream
  • 3 tablespoons dark rum or 1 teaspoon rum extract
  • 3/4 cup (85g) chopped pecans

Filling:

Directions:

For dough:

  1. Start by preparing  your flour paste or tangzhong: combine water, milk and flour in a small saucepan set over medium heat. Whisk gently until no clumps remain. Continue to whisk until the mixture thickens to the consistency of thick paste, about 2 to 3 minutes. Remove from heat.
  2. Add cubes of butter to still-warm saucepan with flour paste and gently whisk until melted and smooth, then whisk in milk. Add in the egg yolks and whisk until fully incorporated. At this point the mixture should feel lukewarm to the touch.
  3. In the bowl of a stand mixer fitted with the dough hook, whisk together the flour, powdered milk, and yeast to combine. Pour in the lukewarm flour paste, and mix on low speed until mixture forms a shaggy dough, about 1 to 2 minutes. Cover bowl with plastic wrap and let rest for 20 minutes (this rest gives the flour a chance to absorb the liquid, making it easier to knead later).
  4. Remove plastic wrap and add the sugar and salt. Mix on medium-low speed until dough is smooth and elastic, but still somewhat sticky, about 10 minutes. Add more flour only if absolutely necessary (a softer initial dough will result in a softer final product).
  5. Shape the dough into a ball (lightly oil your hands if necessary) and place in a lightly greased bowl. Cover with plastic wrap or a kitchen towel and allow to rise in a warm place until doubled in volume, about 1 to 1 1/2 hours. Alternatively, if you want to bake your rolls the next day, tightly cover the bowl with plastic wrap and pop it in the refrigerator to rise slowly overnight (my preference, as cold dough is so much easier to work roll out and shape).

For Topping:

  1. Melt butter in a small saucepan over medium heat. Add brown sugar, salt, and spice mix and stir until smooth and paste-like (it may appear slightly separated, that’s ok).
  2. Remove from heat. Whisk in syrup and heavy cream until smooth, followed by rum. Set aside and let cool to lukewarm (topping can also be made the day ahead of time, cover and refrigerate until ready to use, and return to room temperature before using).

To Assemble:

  1. Lightly butter a 9-inch square cake pan.
  2. In a small bowl, whisk together brown sugar and remaining half packet of spice drink mix and set aside.
  3. Turn dough out onto a lightly floured work surface. Pat into a rectangle, then roll out evenly into a rectangle approximately 10 inches tall by 13 ½ inches wide. You want this piece to have an even overall thickness, with as square edges as possible.
  4. Soften butter until it is nearly melted; it should be the consistency of warm peanut butter. Using a pastry brush, spread a thick layer of butter evenly over the entire piece of dough.
  5. Sprinkle an even layer of filling over butter, leaving a 1-inch space empty along the top long edge. Pat down filling to adhere it. You can also gently run a rolling pin over the surface to compress the filling into the dough, making it easier to roll up.
  6. Working with the long edge nearest you, start to roll up the dough fairly tightly, taking care not to stretch out the ends too much. Pinch along the edge of the dough to seal the seam, then roll the seam so it is face down.
  7. Using a ruler, measure out where you will cut your rolls, using a small knife to mark the cuts. I cut my log into 9 rolls each 1 ½ inches wide.
  8. To cut the rolls, you can use a sharp serrated knife (try to cut cleanly through in one movement front to back, rather than sawing it back and forth). You can also wrap a piece of unflavored dental floss or sturdy thread around the dough, which will create perfect, clean cuts.
  9. Pour cooled topping mixture into prepared cake pan. Sprinkle evenly with chopped pecans.
  10. Place rolls into pan, leaving an even amount of space between rolls and between the edges of the pan. Lightly cover and set pan in a warm spot (I like to use my oven with the light on) until rolls are noticeably puffed and just touching one another, about 30 to 60 minutes.
  11. While rolls are rising, preheat oven to 350 degrees F.
  12. Once rolls are nearly doubled in size, bake for 30 to 35 minutes, or until tops are lightly golden brown and filling is bubbly (to be precise, the center of the center roll should read about 190 degrees F on an instant-read thermometer). If your rolls are browning too quickly, you can tent them with foil and return to the oven to continue baking.
  13. Remove rolls from oven, and immediately (and carefully!) invert onto a rimmed platter or baking sheet, or a cutting board with a groove to catch the excess caramel. Be very careful doing this as the caramel is extremely hot; I find using some silicone-grip oven mits to be very helpful.
  14. Let rolls cool slightly before serving. Rolls also reheat beautifully; keep covered in the refrigerator then rewarm for a few minutes in the oven or a few seconds in the microwave before serving.
All images and text © Lindsay Landis /

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A Wintry Rum Cocktail to Sip Beside the Fire

We’ve partnered with Santa Teresa 1796—a dry, refined rum crafted in Caracas, Venezuela—to share a winter-ready sipper you’ll want to stir up all season long: a rum-forward riff on the classic Martinez cocktail from Maine-based bartender Harper Fendler…

We’ve partnered with Santa Teresa 1796—a dry, refined rum crafted in Caracas, Venezuela—to share a winter-ready sipper you’ll want to stir up all season long: a rum-forward riff on the classic Martinez cocktail from Maine-based bartender Harper Fendler.


With the temperature dropping here in Maine, I’m beginning to layer up. The boots and heavier jacket are a given, but come winter, I like to have something to warm the soul, too.

Read More >>

Classic Mojito

Finally! I’ve figured out how to make the perfect homemade mojito. Mojitos are bubbly rum cocktails that taste minty-fresh, citrusy and a little sweet. Club soda stretches…

The post Classic Mojito appeared first on Cookie and Kate.

best mojito recipe

Finally! I’ve figured out how to make the perfect homemade mojito. Mojitos are bubbly rum cocktails that taste minty-fresh, citrusy and a little sweet. Club soda stretches out the flavors to create an afternoon-worthy sipper. Mojitos are ultra refreshing on warm days, and I feel like I’m on vacation every time I get my hands on one.

Mojitos originated in Cuba and I hope to taste a real one someday. We enjoyed Cuban-style mojitos in Miami over a long Valentine’s weekend earlier this year. Mojitos happen to be the only cocktail my husband will drink (he’s usually more of a beer and wine guy). I studied the bartenders’ methods while we were there so I could learn how to make them at home.

At Old’s Havana, they lined up highball glasses all the way down the bar, added a generous spoonful of sugar to each, followed by several sprigs of fresh mint (or yerba buena, as they call it). They mixed the mojitos in the glasses by the order, garnishing them with real sugar cane. I swizzled my drink and swayed to the beat of lively Latin string music playing just a few feet away. I honestly don’t know if it was an authentic or manufactured Miami experience, but it was magical nonetheless.

mojito ingredients

Outside of Miami, great mojitos can be hard to come by. Many bars don’t keep fresh mint on hand so they’ll turn down the request, and my own homemade attempts over the years have been lackluster. Now that I’ve studied and practiced my mojito technique, I’m excited to share my mojito recipe with you today!

Turns out, you just need five basic ingredients (mint, lime, sugar, rum and club soda) and a few simple tips to make the best mojito you’ve ever had. You won’t even need a shaker or simple syrup for this classic mojito recipe. Cheers to a long weekend!

Continue to the recipe...

The post Classic Mojito appeared first on Cookie and Kate.

2-Ingredient Piña Colada Smoothie

Nothing tastes like summer or a day at the beach like a piña colada. Our simple version requires just 2 ingredients: frozen ripe pineapple and coconut milk.
Let us show you how it’s done, plus easy ways to add protein if enjoying as a smoothie, or boo…

2-Ingredient Piña Colada Smoothie

Nothing tastes like summer or a day at the beach like a piña colada. Our simple version requires just 2 ingredients: frozen ripe pineapple and coconut milk.

Let us show you how it’s done, plus easy ways to add protein if enjoying as a smoothie, or booze if enjoying as a cocktail. 

What Is a Piña Colada?

The piña colada is a frozen blended drink that originated in Puerto Rico.

2-Ingredient Piña Colada Smoothie from Minimalist Baker →

Jungle Bird

The Jungle Bird is a tropical rum cocktail with a twist! Bitter Campari offsets sweet pineapple juice to make a balanced, refreshing mixed drink. Love fruity drinks but want something more complex? Here’s the drink for you: the Jungle Bird! It’s one of the few rum cocktails to pair tropical flavors with an Italian bitter: Campari. You might know Campari from the ubiquitous Negroni: an ultra dry and bitter drink. But add it to a tropical drink and the effect is surprising. Campari perfectly balances the drink and gives the finish an intriguing complexity. In fact, it’s become a favorite around here…and that’s saying something, given our extensive library of cocktails. It hits all the right notes: sweet, tart, fruity, and bitter. What’s a Jungle Bird cocktail? The Jungle Bird is a tropical cocktail made with rum, pineapple juice, and Campari. The story goes that it was invented in 1978 at the Aviary bar of the Kuala Lumpur Hilton. The telltale sign it’s that it’s modern: it fuses the Italian bitter Campari with the tropical flavors. This drink recently surged in popularity, fueled by the Negroni craze. The drink is often garnished with pineapple leaves to mimic the feathers of […]

A Couple Cooks – Healthy, Whole Food, & Vegetarian Recipes

The Jungle Bird is a tropical rum cocktail with a twist! Bitter Campari offsets sweet pineapple juice to make a balanced, refreshing mixed drink.

Jungle bird

Love fruity drinks but want something more complex? Here’s the drink for you: the Jungle Bird! It’s one of the few rum cocktails to pair tropical flavors with an Italian bitter: Campari. You might know Campari from the ubiquitous Negroni: an ultra dry and bitter drink. But add it to a tropical drink and the effect is surprising. Campari perfectly balances the drink and gives the finish an intriguing complexity. In fact, it’s become a favorite around here…and that’s saying something, given our extensive library of cocktails. It hits all the right notes: sweet, tart, fruity, and bitter.

What’s a Jungle Bird cocktail?

The Jungle Bird is a tropical cocktail made with rum, pineapple juice, and Campari. The story goes that it was invented in 1978 at the Aviary bar of the Kuala Lumpur Hilton. The telltale sign it’s that it’s modern: it fuses the Italian bitter Campari with the tropical flavors. This drink recently surged in popularity, fueled by the Negroni craze. The drink is often garnished with pineapple leaves to mimic the feathers of a bird. The ingredients in a Jungle Bird cocktail are:

  • Dark rum
  • Pineapple juice
  • Campari
  • Lime juice
  • Simple syrup
Jungle bird cocktail

Dark rum vs light rum: what’s the difference?

The Jungle Bird uses dark rum: something altogether different than the light rum you’ve got for daiquiris and piña coladas. Here’s a breakdown of the differences:

  • Dark rum is aged longer than white rum. It has a dark color and a developed flavor with caramel notes.
  • Light rum or white rum is clear and has a smoother, sweeter flavor than dark rum.

Can you use light rum in a Jungle Bird? Sure. It won’t taste quite the same, but it’s similar. Of course if you’re a purist: go grab a bottle of dark rum!

All about Campari

Campari is an Italian bitter with a bright red color! It’s easy to find, most famously used in the Negroni and other classic cocktails like the Americano and Boulevardier.

What does Campari taste like? It’s tastes bitter, fruity, and spicy all at once. It’s infused with different herbs and fruits, part of a secret recipe. Fun fact: Campari was originally colored so brightly red due to a dye made of crushed insects! That’s no longer in the modern recipe, so it shouldn’t deter you from grabbing a bottle.

Campari

How to make a Jungle Bird

It’s quick and easy to make a Jungle Bird once you’ve got all the ingredients on hand! It’s a typical shaken cocktail that you’ll shake in a

  • Shake in a cocktail shaker. Place all ingredients in a cocktail shaker, add ice, and shake (Don’t have one? Use a mason jar!)
  • Strain into a glass and garnish. Strain the drink into a lowball glass. Garnish with a pineapple wedge. If you happen to have the pineapple leaves on hand, they make a great garnish evocative of bird feathers.

More Campari cocktails

Love Campari? There are so many interesting drinks with this Italian liqueur to try outside of the Negroni. Here are some great Campari cocktails to test out:

  • Negroni Sbagliato A spin on the classic cocktail using sparkling wine instead of gin. It’s bitter, sweet, and bubbly all at once.
  • Old Pal Cocktail A three ingredient cocktail that’s sleek and sippable, balancing bitter and sweet with fiery whiskey.
  • Mezcal Negroni The way the smoke of mezcal balances the bitter Campari makes an even better drink.
  • Campari Spritz Bitter and bubbly, this cocktail mixes the popular aperativo with sparkling wine and soda water.
Jungle bird

When to serve a Jungle Bird

The Jungle Bird is a festive and fun cocktail, great for parties or a laid back evening! It’s great as a:

  • Summer drink
  • Signature drink
  • Cocktail hour drink
  • Party drink
  • Happy hour drink
  • Dinner party drink
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Jungle bird

Jungle Bird Cocktail (with Campari!)


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  • Author: Sonja Overhiser
  • Prep Time: 5 minutes
  • Cook Time: 0 minutes
  • Total Time: 5 minutes
  • Yield: 1 drink
  • Diet: Vegan

Description

The Jungle Bird is a tropical rum cocktail with a twist! Bitter Campari offsets sweet pineapple juice to make a balanced, refreshing mixed drink.


Ingredients

  • 1 1/2 ounces (3 tablespoons) dark rum
  • 1 1/2 ounces (3 tablespoons) pineapple juice
  • 3/4 to 1 ounce (2 tablespoons) Campari (to taste)
  • 1/2 ounce (1 tablespoon) lime juice
  • 1/2 ounce (1 tablespoon) simple syrup or maple syrup
  • For the garnish: Pineapple wedge, pineapple leaves (optional)

Instructions

  1. Add the dark rum, pineapple juice, Campari, lime juice, and simple syrup to a cocktail shaker and fill it with ice. Shake vigorously until cold.
  2. Strain into cocktail glass. Garnish with a pineapple wedge, pineapple leaves, or fresh mint.

  • Category: Drink
  • Method: Cocktails
  • Cuisine: American

Keywords: Jungle Bird, Rum cocktail

More rum drinks

Love mixed drinks with rum? Here are a few more to add to your repertoire:

A Couple Cooks - Healthy, Whole Food, & Vegetarian Recipes

Salted Mojito Watermelon Wedges.

The hottest days of the year are here and so are mojito watermelon wedges! Just in time!  I’m back with one more embarrassingly easy recipe for you before the 4th! I know we already discussed sheet pan s’mores, but if you haven’t soaked your watermelon wedges in mojito syrup yet, are you really living? No. […]

The post Salted Mojito Watermelon Wedges. appeared first on How Sweet Eats.

The hottest days of the year are here and so are mojito watermelon wedges!

salted mojito watermelon wedges

Just in time! 

pouring mojito syrup on watermelon

I’m back with one more embarrassingly easy recipe for you before the 4th! I know we already discussed sheet pan s’mores, but if you haven’t soaked your watermelon wedges in mojito syrup yet, are you really living?

No. I think not.

And wait! Just and FYI that you don’t really NEED the rum for this recipe to be so refreshing and incredible. Leave it out if you don’t drink or want to make this for the kids. It’s still just as good because it’s loaded with fresh mint and lime! 

watermelon soaking in mojito syrup

Here’s how it goes down.

Slice your watermelon into triangles. Well, honestly? Slice the watermelon however you want! However is easiest for you. You could do cubes or even melon balls. I’m doing wedges because right now at this moment in my life I find them the cutest.

That is what 2020 has turned into… me deciding that watermelon wedges are cute. 

salted mojito watermelon wedges

You’re also going to make a quick mojito syrup. This is just water, lime juice, maybe rum, sugar, lime zest and fresh mint. All simmered together and then poured over the watermelon.

YES.

We’re going to soak the watermelon in the mojito syrup. Throw a sheet pan in the fridge and let the watermelon hang out in the syrup.

Honestly can’t even tell you right now how much I’d like to be a wedge of watermelon just relaxing on a platter of mojito syrup.

Sounds heavenly. 

I’ve seen people soak watermelon wedges in tequila before (I mean, OMG, yes please) so I figured the mojito flavor would be a huge winner. And it totally is!

These are SO good on a hot summer day. They are cold and fresh with hints of lime and mint. And easy! And cute. Of course. 

salted mojito watermelon wedges

Watermelon Mojito Wedges

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Watermelon Mojito Wedges

These mojito watermelon wedges are soaked in a fresh mint and lime syrup then sprinkled with flaked sea salt. They are so refreshing!
Course Snack
Cuisine American
Prep Time 25 minutes
Cook Time 5 minutes
Resting Time 30 minutes
Total Time 1 hour
Servings 12 to 16 wedges
Author How Sweet Eats

Ingredients

  • 1 small seedless watermelon, cut into wedges (12 to 16 wedges)
  • 1 cup sugar
  • 3/4 cup water
  • ¼ cup white rum, optional, leave out/replace with water to make kid friendly
  • 2 tablespoons fresh lime juice
  • 1 big handful of fresh mint
  • 2 limes, zest freshly grated
  • flaked sea salt, for sprinkling

Instructions

  • Cut the watermelon into wedges and place it on two baking sheets in a single layer.
  • Place the water, sugar, lime juice, rum, mint and the zest of 1 lime in a saucepan. Heat over medium heat, whisking so the sugar dissolves. Cook until just simmering then remove it from the heat and let it cool to room temperature. Pour the mixture evenly over the watermelon in the baking sheet. Move the watermelon wedges around so they are submerged in the syrup, then flip them.
  • Refrigerate for 30 to 60 minutes. I like to flip the watermelon once while it’s in the fridge.
  • Remove the watermelon from the syrup and place it on a platter. Sprinkle on the remaining lime zest. Sprinkle on a bit of flaked salt and serve!
  • As a note, you can do this on an as-needed basis. Just use a few slices of watermelon and pour some of the syrup over top, storing the rest in the fridge until ready to use.

salted mojito watermelon wedges

Tastes like summmmmer.

The post Salted Mojito Watermelon Wedges. appeared first on How Sweet Eats.