Curating a holiday menu is as essential as selecting gifts for loved ones, catering to various gatherings like formal dinners, cocktail parties, and brunches. The selection features classic desserts and batched drinks like Coquito—a popular Puerto Rican holiday drink—alongside warm beverages perfect for cozy settings.
Tiffanie Barriere, who you might recognize from Netflix’s “Drink Masters” and “High on the Hog” shares, “I associate the holidays with traditional music and drinks,” emphasizing the festive spirit of her creamy punch. Josue Gonzalez adds to the warmth of the season with his Hot Buttered Rum, made with Don Q Oak Barrel Spice rum, showcasing rich flavors that evoke comfort.
This curated selection aims to inspire readers to elevate their holiday gatherings with thoughtful recipes that resonate with tradition and seasonal cheer, ensuring there’s something for everyone to enjoy during the holidays.
Check out the recipes below.
Don Q Rum Cake
Cake Ingredients:
1 Box Yellow Cake Mix
1 Small Box Vanilla Pudding Mix
4 Eggs
½ cup Oil
½ cup Cold Water
½ cup Don Q Gold Rum
Glaze Ingredients:
¼ lb Butter
¼ cup Water
1 cup Sugar
½ cup Don Q Gold Rum
Cake Instructions: Preheat oven to 325º. Grease and flour a Bundt or 9”x 13” baking pan. Mix all ingredients. Bake for 1 hour. Cool. Invert on plate. Repeatedly prick top with skewer to prepare cake for glazing.
Glaze Instructions: While cake is baking, melt butter in a saucepan. Stir in water and sugar. Boil 5 minutes, stirring constantly. Remove from heat and stir in Don Q Gold Rum. Drizzle glaze evenly on top and sides of the cake. Allow the cake to absorb glaze. Repeat until the entire glaze is used.
Don Q Bonbons
Ingredients:
½ cup Don Q Cristal Rum, Don Q Gold Rum or Don Q Coco Rum
3½ cups Crushed Vanilla Wafers
¼ cup Cocoa Powder
3 tbsp Light Corn Syrup
¾ cup Powdered Sugar
Instructions: Mix your Don Q Rum of choice, crushed vanilla wafers, cocoa powder and light corn syrup to make dough. Cut into teaspoon size portions and roll into balls. When all balls are formed, roll in powdered sugar then cover and refrigerate.
Yield: Makes about 2 ½ dozen balls.
DRINKS:
National Coquito Day, December 21, 2024
Tis’ the Reason Coquito
Created by: Tiffanie Barriere, from Netflix’s “Drink Masters” and “High on the Hog”
Ingredients:
12 Large Eggs
1 lb Sugar
1 tsp Fresh Nutmeg
¼ tsp Salt
14 oz Coconut Cream (try my homemade)
14 oz Condensed Milk
8 oz Don Q Oak Barrel Spiced Rum
8 oz Don Q Gold Rum
2 oz Green Chartreuse
2 oz Rich Vanilla Syrup
Instructions: Crack eggs inside of the bowl and add sugar. Beat eggs with sugar until sugar dissolves. Pour crème slowly while whisking to prevent curdling. Add rum and chartreuse and stir until the liquid turns light brown. Do not cover the bowl and chill in the refrigerator for no less than 3 hours. In a separate bowl whisk 2 egg whites until whipped into a meringue and set aside and chilled for service. Serve in your favorite glass using a ladle. Garnish with 1 bar spoon of merengue and nutmeg.
Glass: Stemmed glass
Serves: 8-12
National Hot Buttered Rum Day, January 17, 2025
Hot Buttered Rum
Created by Josue Gonzalez, Unfiltered Hospitality in Miami, FL
Ingredients:
1.5 oz Don Q Oak Barrel Spiced Rum
.25 oz Honey
1 tsp Butter
4-6 oz Hot Water
Instructions: Combine all ingredients and stir until butter is dissolved. Garnish with freshly grated cinnamon and nutmeg.
Espresso Martini
Ingredients:
1½ oz Don Q Reserva 7 Rum
1 oz Espresso Shot
½ oz Kahlúa®
½ oz Toasted Coconut Syrup*
Instructions: Shake all the ingredients vigorously. Double strain into a cocktail glass. Garnish with coffee beans. Flavor with sugar to taste.
*Toasted coconut syrup
1 cup Sugar
1 cup Water
1 cup Shredded Coconut
Toast coconut in a pan on low heat until golden brown, being careful not to burn it. Add toasted coconut to a saucepan with sugar and water, and bring to boil, stirring until sugar is dissolved. Remove from heat, cool, and fine strain into an airtight container. Store in the fridge for up to 2 months. Garnish with coffee beans.
Glass: Cocktail