National Rum Punch Day Tasty Recipes - Food & Beverage Magazine

National Rum Punch Day Tasty Recipes

Fall is here and we’re savoring the very last of our sweet summer cocktails, but that doesn’t mean an end of the libation-filled festivities. For your next soirée, create a fall-inspired sip with a touch of refinement in celebration of National Rum Punch Day on September 20th.

Although we know rum as our trusted base for our daiquiris and Cuba Libres, Caliche provides a unique depth and superior quality to complement a variety of seasonal cocktails. Created by a sixth-generation rum maker, Caliche is a sustainably produced versatile spirit infused with a defining depth and character. Unlike most white rums on the market, Caliche is made from a blend of four different aged rums. Distilled five times, the spirit offers a crisp rum flavor with notes of vanilla, citrus and oak, providing a modern and delicious twist to redefine how we enjoy an aged white spirit as a year-round staple.

In addition to our crave-worthy rum punch recipe, please see below for recipes incorporating rich flavors of port wine and coffee to enjoy during the cooler temps.

Cali Rum Punch

image0011 liter bottle Caliche
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.

Cali Midnight

 image003

1 1/2 oz Caliche Rum

3/4 oz Port Wine

1/2 oz Lemon Juice

1/2 oz Triple Sec

Cinnamon stick for garnish

 

In a mixing glass, combine all ingredients over ice and stir until well mixed. Strain into an ice filled tall coupe. Grate cinnamon on top and garnish a cinnamon stick.

 

Cali Café

image0052 oz Caliche
1 oz regular strength brewed cold coffee.
1/4 oz maraschino
1/2 oz Cherry heering
1/2 oz Dark simple syrup
Orange peel and cherry garnish

 

Combine all ingredients over ice in a mixing glass and stir until chilled. Serve in a festive glass, twist the orange peel over the cocktail, rim the glass. Garnish with  orange peel and cherry (As an alternate presentation it can be served over a large ice cube or sphere and garnished with an orange twist and a cherry)

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