Photo: Craig Gilbert
‘Tis the season for hot drinks and holiday festivities at RHUMBAR at The Mirage Hotel & Casino. The Strip-side getaway will introduce four seasonal cocktails to heat up the winter season.
Available through the end of February, cocktail aficionados will stay warm this winter with the Hot Berry Bomber, the Cinn City, the Mexican Ginger Cookie and the Naughty Girl Scout, each priced at $12. For those who want a taste of the season at home, each delicious RHUMBAR cocktail is easy to recreate with the below recipes:
Hot Berry Bomber
Ingredients:
2 ounces Cruzan banana rum
2 ounces strawberry puree
1/2 ounce Monin strawberry syrup
3 ounces half and half
Vanilla whipped cream
Fresh strawberries
Directions:
Combine Cruzan banana rum, strawberry puree, Monin strawberry syrup and half and half in a pot and steam all ingredients. Once all ingredients are steamed, pour the mixture in a coffee mug and top with vanilla whipped cream, strawberry syrup and freshly cut strawberries.
Cinn City
Ingredients:
1 ounce Rumchata
1 ounce Patron XO
3 ounces half and half
Coconut whipped cream
Ground cinnamon
Cinnamon stick
Directions:
Combine Rumchata, Patron XO and half and half in pot and bring to a steam. Once ingredients are hot, serve in a coffee mug and finish with coconut whipped cream, a dash of cinnamon and a cinnamon stick garnish.
Mexican Ginger Cookie
Ingredients:
1/2 ounce Monin ginger syrup
3/4 ounce Velvet Falernum liqueur
3/4 ounce Fireball cinnamon whiskey
1 ounce Monte Cristo spiced rum
3 ounces half and half
Vanilla whipped cream
Ground cinnamon
Graham crackers
Directions:
Blend Monin ginger syrup, Velvet Falernum liqueur, Fireball whiskey, Monte Cristo spiced rum and half and half in a pot and bring to a steam. Once ingredients are blended, top the hot cocktail with vanilla whipped cream and ground cinnamon and garnish with graham crackers.
Naughty Girl Scout
Ingredients:
1 ounce Bailey’s Mint Chocolate Irish Cream
1/2 ounce peppermint schnapps
5 ounces coffee
HERSHEY’s chocolate syrup
Andes mints
Directions:
Combine Bailey’s Mint Chocolate Irish Cream liqueur, peppermint schnapps and coffee in a pot and bring to a steam. Once cocktail is hot, serve in a coffee mug and drizzle HERSHEY’s chocolate syrup and grated Andes mints to complete the warm libation.