Want to pull out more than the mulled wine and mince pies for your guests this Christmas?
Whether it's a house party, friends and family nipping by to exchange gifts, or you're looking to leave Santa something more exciting for his visit on Christmas Day, independent Manchester based Diablesse Rum have created recipes to wow your guests with.
Designed by Cottonopolismaestro Gethin Jones, drinks include the deliciously decadent Hot Hot Chocolate and the Hot Buttered Rum, which are the perfect remedy for those chilly days and frosty nights.
More traditional cocktail serves including Define Naughty, Devil After Dinner and Winter Spiced, are all shaken and strained over ice, giving you that chance to show off your home bartender skills.
~ Advertisement ~
There is also a recipe for Rum Truffles which are easy to make at home - a wonderful personalised gift for your family and friends.
Launched with a love for the Caribbean, in February 2019, by Odd Bar founder Cleo Farman, the small batch rum - which is sourced, blended and bottled in Manchester - has already won Gold Awards at International spirit competitions.
The first expression, Diablesse Carribean Rum, is a beautifully moreish rum with notes of char grilled pineapple, butterscotch and a long warm warm peppery finish. It’s a well balanced aged golden rum, blending rums of provenance from well respected distilleries around the Caribbean, with no added sugar, caramel or synthetic additives or other adulteration. [click here to buy]
The second in the range is the Diablesse Clementine Spiced Rum; a fantastic addition to any cocktail. A smooth demerara rum which is naturally flavoured with clementine and spices. [click here to buy]
Heat the cream in a small pan, removing it from the heat just before it comes to the boil
Meanwhile, put the milk chocolate and dark chocolate in a large bowl and, once the cream comes off the heat, pour it over the chocolate. Stir well until melted and smooth
Add the butter and enough rum to taste and mix well. Leave to cool and then cover the chocolate mixture with cling film and transfer to the fridge for at least four hours, or overnight – the chocolate will be set firm
Line a large tray with parchment paper. Sift half of the cocoa powder onto each of two large plates. One will be to dust your hands and the other to coat the truffles
Use a teaspoon or melon baller to scoop up walnut-sized pieces (about 15g/½oz) of the chocolate mixture. Press the palms of your hands into one of the cocoa powder plates to lightly coat and roll the truffle pieces quickly into a ball. Don’t roll the chocolate in your hands for too long or it will begin to melt
Roll the truffle around in the cocoa powder on the other plate to lightly coat and place on the tray. Repeat until all of the mixture is used up to give about 40 truffles in total, pressing your hands into more cocoa powder when necessary to avoid sticking. It is best to wash your hands a few times throughout the process, but be sure to rinse them in cold water before drying so that they are nice and cold to avoid melting the truffles
Cover and chill in the fridge for at least 30 minutes before serving
