Say Aloha! To Bold Baking & Smooth Sipping

It’s that time of the year, when the air is filled with holiday vibes, prompting you to slip into your comfiest sweaters, cosy up by the fireplace, and transform your home with twinkling lights. But this year, make it badass as you get together with your tribe and serve up an epic duo: Sailor Jerry desserts paired with Sailor Jerry Spiced Rum cocktails that are nothing short of rum-infused goodness. —Vita Daily

Cup O’Jerry + Rum Balls

• 1 ½ parts Sailor Jerry Spiced Rum
• 4 parts Coffee
• ¼ part heavy cream
• 1 pinch brown sugar
• Cinnamon
• Whipped Cream

Build in a cup, garnish with cinnamon and whipped cream

Sailor Jerry Coconut Rum Balls

• ¼ cup Sailor Jerry Spiced Rum
• 12 oz. vanilla cookies, crushed
• 1 1/3 cup flaked coconut
• 1 cup chopped almonds
• 14 oz. sweetened condensed milk
• 1/3 cup confectioner’s sugar
• 1 tsp. cinnamon

Combine first 5 ingredients in a large bowl and mix until evenly incorporated. Chill for 4 hours. Combine confectioner’s sugar and cinnamon in a dish. Roll into 1” balls then roll in sugar/cinnamon mix to coat. Store in refrigerator overnight before serving.

Sailor’s Yule Nog + Eggnog Fudge

• 1 oz Sailor Jerry Spiced Rum
• 1 ¾ part coconut milk
• ¾ part sweetened condensed milk
• ½ part pineapple juice
• 1 egg yolk
• 2 drops vanilla extract
• Whipped cream
• Cinnamon stick

Combine all ingredients in a shaker with ice, then strain into a martini glass. Garnish with a dollop of whipped cream and a cinnamon stick.

Sailor Jerry Eggnog Fudge

• 2 cups Sailor Jerry Spiced Rum
• 1 ½ cup raisins or dried cranberries
• 2 cups sugar
• ¾ cup butter, cut into 1” chunks
• 2/3 cup eggnog
• 2 tsp. ground nutmeg
• 1 tsp. cinnamon
• 12 oz. white chocolate pieces
• 7 oz. marshmallow cream

Soak the raisins/cranberries in 2 cups Sailor Jerry Spiced Rum for 3 hours. Drain the rum and reserve 2 tsp. of the rum. Line a 9” x 9” pan with tin foil and coat with non-stick spray. Put the butter, sugar, eggnog, and spices into a saucepan and bring to a boil, stirring consistently. Once a rolling boil is reached, stop stirring and insert a candy thermometer. Once temperature has reached 235°F (113°C) remove from heat and add white chocolate, marshmallow cream and the leftover Sailor Jerry. Mix well using a wooden spoon until everything is well incorporated and fluffy. Spread in the prepared pan and sprinkle the raisins/cranberries on top. Let cool completely then cut into squares.

Sailor Jerry Holiday Rum Punch + Spiced Pear Cake

• 3 Cups (24 oz.) Sailor Jerry Spiced Rum
• 2 (12 oz.) Bottles Ginger Beer, cooled
• 1/3 Cup Honey
• 12 Whole Cloves
• 8 Cups Apple Cider, divided
• 4 Cups Cranberry Juice, chilled
• Sliced Green Apples, Oranges, or Lemons for Garnish
• Rosemary Sprig, for Garnish

Combine honey, cloves, cinnamon sticks, and 2 cups of cider in a small saucepan over medium. Cook, stirring often, until honey is dissolved and mixture is fragrant with spices, about 7 minutes. Remove from heat; cool and steep 15 minutes. Discard spices. Combine spiced cider mixture, cranberry juice, Sailor Jerry Spiced Rum, ginger beer, and remaining 6 cups apple cider in a large punch bowl. Garnish with sliced citrus and apples. Serve over ice.

Sailor Jerry Spiced Pear Cake

• 1/2 cup Sailor Jerry Spiced Rum
• 2 cups sugar
• 3 large eggs, room temperature
• 3/4 cup canola oil
• 2 teaspoons vanilla extract
• 2-1/2 cups all-purpose flour
• 2 teaspoons baking powder
• 2 teaspoons ground cinnamon
• 1 teaspoon salt
• 1/2 teaspoon ground allspice
• 4 large pears (about 2 pounds), peeled and cut into 1/2-inch cubes
• 1 cup chopped walnuts
• 1 cup golden raisins

Glaze:

• 1 cup confectioners’ sugar
• 2 tablespoons Sailor Jerry Spiced rum

Preheat oven to 350°. In a small heavy saucepan, heat Sailor Jerry Spiced Rum over medium heat. Bring to a boil; cook until liquid is reduced by half, 8-10 minutes. Remove from heat; cool. Beat sugar, eggs, oil, vanilla, and cooled Sailor Jerry Spiced Rum until slightly thickened, about 5 minutes. Sift together the next 5 ingredients; gradually beat into rum mixture. Stir in pears, walnuts, and raisins. Transfer batter to a greased and floured 13×9-in. baking pan. Bake until a toothpick inserted in center comes out clean, 45-50 minutes. Cool cake in pan on rack. For glaze, mix confectioners’ sugar and Sailor Jerry Spiced rum; spread over cake. Cut into squares.

Sailor Jerry Spiced Hot Cider + Pecan Pie

• 1 part Sailor Jerry Spiced Rum
• 4 parts Apple Cider
• ½ part Lemon Juice
• 2 tablespoons of Mulling Spices

Heat all ingredients except Sailor Jerry Spiced Rum on the stove until warm and fragrant. Pour into mugs, top with Sailor Jerry Spiced Rum, lemon and apple slices.

Sailor Jerry Pecan Pie

• 1/3 cup Sailor Jerry Spiced Rum
• 4 cups chopped pecans, divided
• 1 cup butter, softened
• 2-1/4 cups packed brown sugar
• 4 large eggs, room temperature
• 2 tablespoons vanilla extract
• 1 cup all-purpose flour
• 2-1/4 cups red candied cherries
• 1-1/2 cups chopped candied pineapple
• 1/2 cup chopped candied citron

Sprinkle 3 cups pecans over a greased 15x10x1-in. baking pan; set aside. Preheat oven to 350°. In a large bowl, cream butter and brown sugar until light and fluffy, 5-7 minutes. Add eggs, 1 at a time, beating well after each addition. Beat in vanilla. Gradually add flour to creamed mixture, beating well. Spread batter into prepared pan. Combine candied fruit and the remaining pecans. Spread fruit and pecans evenly over creamed mixture; press gently to help mixtures adhere. Bake until a toothpick inserted in center comes out clean, about 1 hour. Sprinkle Sailor Jerry Spiced Rum over the top; cool completely in pan on a wire rack. Cut into bars. Store in an airtight container.

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