Calling ALL Rum-Lovers!

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Looking to clean out your bar at home to start the New Year off fresh? Don’t let your spirits go to waste – instead, check out 3 delicious ways to incorporate rum into your holiday festivities: sparkling sips TO TOAST, batched punch TO SHARE and mouthwatering rum cake TO INDULGE with Caliche Rum – an aged white Puerto Rican rum – for an extra kick this season.

Cheers!

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TO TOAST

Cali Kiss

Cali-Kiss
Cali-Kiss

1 1/2 oz Caliche Rum
3/4 oz St-Germain French Elderflower Liqueur
1/2 a Lemon cut in quarters
1 oz Chilled Prosecco (or any dry sparkling wine)

In a mixing glass muddle the lemon, Caliche and St-Germain, fill with ice and shake until chilled. Strain into an ice filled flute and top with sparkling wine.

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TO SHARE

Cali Tidings Punch

Cali Tidings Punch
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 large block of ice and garnishes to the bowl, gently stir in the champagne. Serve in small punch cups.

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TO INDULGE

Puerto Rican Pineapple Rum Cake | YIELD: Makes 12 Servings
For the glaze and the pineapples:
· 1/2 cup packed light brown sugar
· 1 1/2 cups Caliche Rum
· 1/4 cup unsalted butter
· 1/2 pineapple, cored and cut into 1/4-inch-thick slices
For the cake:
· 1 cup (2 sticks) unsalted butter
· 2 cups sugar
· 4 large eggs
· 1 teaspoon pure vanilla extract
· 1 teaspoon Caliche Rum
· 2 1/2 cups all-purpose flour
· 1/2 teaspoon kosher salt
· 1/2 cup crushed pecans
· Vanilla ice cream for serving
Special equipment: 1 (9-inch) square cake pan

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