With summer winding down and the holidays just around the corner, why not think about mixing up your year-end celebrations with one of the top selling spirits in the world…rum! CALICHE is the hot new super-premium white rum from nightlife impresario (and Mr. Cindy Crawford) Rande Gerber and sixth-generation rum maker Roberto Serralles, whose legendary family has been producing rum in Puerto Rico for nearly 150 years. Unlike most white rums on the market, Caliche is made from a blend of four different aged rums – yet is still crystal clear and bursting with flavor. (See what our spirits writer had to say about Caliche Rum here.)
While rum is often associated with warm weather libations, Caliche is a mixable rum to beat the winter blues. The Cali Midnight, for example, is a deliciously complex elixir steeped in flavor including port wine and cinnamon. It’s a perfect and unique cocktail to balance out those scrumptious holiday feasts, and it also makes a fun and festive spirit to add to the standard wine and cheese pairing at holiday soirees.When it comes to toasting the holidays cocktail-style, from the Thanksgiving-themed Cali Thyme to the holiday-flavored Cali Tidings Punch, Rande Gerber really knows how to shake things up.
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.
1 1/2 oz Caliche rum
1/2 oz Lemon juice
3/4 oz Pomegranate juice (Pom Brand is recommended)
3 Sprigs of fresh thyme
1/2 oz or Combier orange liqueur (or any other fine triple sec)
1 dash of agave nectar (optional if you don’t like dry cocktails )
Combine all ingredients over ice in a cocktail shaker, and shake vigorously until well chilled, serve in a chilled cocktail coupe, garnish with a thyme sprig.
Cali Tidings Punch
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.
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.