Did you know National Rum Punch Day was September 20? No? I did. But, I didn’t jump on the story as it came across my virtual lifestyle reporting desk. There are already too many of these booze of the day awareness days, and to make such commemorations even more plentiful by focusing on one innocent drink seems like just too much.
But, just because I thought National Rum Punch Day was a little much, that doesn’t mean I don’t like a little rum now and then. Enter Caliche Rum – a craft spirit out of Rum Central Puerto Rico. They’re sending along some prime cocktail recipes here, including a Rum Punch mix you can try when the magical date of September 20 rolls around again.
Related: Papa’s Pilar Rum Honors Hemingway Tradition
Cali Rum Punch
Ingredients:
- 1 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
Preparation: 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
Ingredients:
- 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
Preparation: 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
Ingredients:
- 2 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
Preparation: 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.)
