Holiday Cocktails: Get in the Spirit with Caliche Rum

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CALICHE rum is the brainchild of nightlife aficionado Rande Gerber and sixth-generation rum maker Roberto Serrallés, whose legendary family has been producing rum in Puerto Rico for nearly 150 years.  Blending in a small amount of Solera aged rums up to 30 years old, adds depth and complexity to this spirit. Distilled 5 times for an extra pure and smooth taste, Caliche has entered the market as the sustainably produced spirit that brings classic rum libations to a whole new level.  Crystal clear and bursting with flavor notes of vanilla, oak, and caramel, Caliche Rum makes the perfect base spirit for the upcoming holiday season.

Whether you’re throwing an intimate soiree or a lavish affair, these rum cocktails are a surefire way to impress your guests and give your cocktail menu the punch it needs! In fact, the Cali Tidings Punch is perfect for large gatherings since it serves itself, made with port and sparkling wines.  For something more traditional, the Rum is the New Champagne is a festive take on the classic Daiquiri — making it a perfect toast at dinner drink. As a guest of one of these shindigs, the Caliche bottle also makes a great gift for the host/hostess to avoid showing up empty-handed.

Here are a few recipes that are sure to grab your attention!

 

Pumpkin Rum Old Fashioned - Created by Eddie Fuentes - Finka Table & Tap

Pumpkin Rum Old Fashioned ($11)

1 Dash Angostura Bitters

1 Dash Angostura Orange Bitters

.5oz Homemade Pumpkin Pie Syrup

2oz Caliche Rum

Orange Twist

Toasted Marshmallow

Roasted Pumpkin Seeds

– Created by Mixologist Eddie Fuentes from Finka Table & Tap in Miami.

 

Blood of Innocence

Cali Tidings Punch
1 liter bottle Caliche Rum
1 bottle of sparkling wine.
16 oz of Ruby  port.
12 oz curaçao liquor.
12 oz fresh squeezed and strained orange juice.
12 oz unsweetened pineapple juice.
8 oz fresh squeezed strained lemon juice.
8 oz light agave nectar.
1 large block of ice.

For garnish:
1 cup of hulled and sliced strawberries
2 large lemons pitted and sliced
Handful of mint leafs.

In a large punch bowl combine the Caliche, port, curaçao, fruit juices and agave nectar, stir until well incorporated, refrigerate for at least 4 hours. When ready to serve add the ice and garnishes to the bowl, gently stir in the champagne. Serve in small punch cups.

 

RUMISNEWCHAMPG

Rum is the New Champagne Daiquiri

1 ½ oz Caliche Rum

½ oz Simple Syrup

½  oz fresh squeezed lemon juice

Top with Brut Champagne (or Dry Sparkling Wine)

 

Shake first three ingredients in a cocktail shaker with ice. Strain into a flute glass, top with brut Champagne and garnish with a lemon twist.

 

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