Tag Archives: dark rum

Mulled Cider


When it’s so cold that you can chill your cocktails by placing them outside for a split second, but you’re reluctant to make mulled wine because it seems like such a tired cliche, either get the hell over yourself or make mulled cider instead. This recipe makes enough to serve two cold, thirsty humans.


1 can cider (we used Monteith’s)

1/2 can ginger ale

1/2 orange (prick the peel with a fork or the tip of a sharp knife to help release its flavour)

1 lemon wedge (likewise)

4 cloves

1 cardamom pod, crushed

1 teaspoon good-quality ground cinnamon (we used one from Gewurzhaus)

Dark rum (we used Sailor Jerry’s spiced rum)


Insulated glass (eg a double-walled glass) or regular glass tea cup


Add everything except the rum to a saucepan and bring to the boil. Turn off the heat. Slosh some rum into the glass (15-30ml, depending on your taste), then strain some cider over the top. Garnish with an orange slice.


Autumn in a glass –  the aroma of baking spices and apple strudel hits you as the steam rises towards your face, and then you’re a kid in grandma’s kitchen all over again as you take that first sip (although if grandma was serving you alcoholic mulled cider when you were still in nappies, she should possibly be in jail).


This one’s adapted from The Londoner – the original recipe is here.



Mulled cider is great for a winter party, as it means you don’t get stuck making individual cocktails all night. As per The Londoner’s suggestion, we made a big batch using Old Rosie cider, and found that it required quite a lot of honey or brown sugar (or both, we’re not fussy) to sweeten it up. This is because Old Rosie is more like a sour-ish, flat scrumpy than a sweet, bubbly cider. Cider purists will hate us for this but we preferred the recipe we made with Monteith’s. If you have a sweet tooth, you probably will, too. Oh, and yes, we know this is not actually a cocktail recipe, and frankly, we don’t care.

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Between the Sheets


As a long-time fan of Aussie cooking icon Margaret Fulton, I can understand why people would want to get her between the sheets. She’s vivacious yet well-balanced and so retro that she’s cool again – just like the Between the Sheets cocktail we made from her 1984 cocktail book, pictured above. Most recipes for this elegant drink call for light (white) rum, but this one specifies dark rum. The 52 Cocktails team used a spiced dark rum, tried it out on a guest drink taster and elicited the following review:

52 Cocktails: So what do you think?

Guest Taster: Ooh. That’s delicious.

52 Cocktails: What are the nuances of this cocktail that you’re enjoying?

Guest Taster: Nuances? You’re asking me for nuances when I’ve been drinking all day? Ack. (Pause) OK, let’s see. Nothing really stands out, because it’s so well-balanced. It’s smooth. It’s sophisticated. If you were trying to get me between the sheets it would work. And if you were to offer me another I would definitely drink it, no questions asked.

Enough said.



1 dash lemon juice (How much, exactly, is a dash? It’s defined as 1/8 teaspoon but we didn’t know that at the time and used 1/2 a teaspoon. It worked just fine.)

1 measure brandy (we used St Agnes VSOP brandy)

1 measure Cointreau

1 measure dark rum (we used Captain Morgan Original Spiced Gold rum)

Note: the book defines a measure as 45ml, but also points out it doesn’t matter what you use to measure spirits so long as you’re consistent. You could therefore use, say, a coffee-mug full of each spirit, but you’d want to have a spare liver and a surgeon on standby if you did. We don’t have these things handy so we wimped out and used 30mls of each spirit instead.




Shake ingredients with ice and strain into a cocktail glass.


If you can open a bottle while some sexy sax plays on the cassette deck, you can make this drink.


Despite its name, if you/the person you’re trying to seduce with this suggestively named cocktail drink too many of these, the only action you’re likely to get between the sheets will be when you roll over with a groan to face the alarm clock the next day.


This recipe appears in Margaret Fulton’s Book of Cocktails & Party Drinks (Octopus Books, 1984). Sure, the recipes are actually by Joe Turner and it’s possible that Fulton’s name only got whacked on the cover because, in an eerie parallel to 1984, propaganda – sorry, branding – was more important than the truth, but hell, it’s a good book nonetheless. Joe Turner may not be a household name but his book doubtless sold lots of copies and for that – and this recipe, among others – he deserves kudos. Kudos, Joe Turner. Kudos.

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