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Spike your Cocktails with Rum

August 16, 2014 By: Kristen Santoro

Rum Cocktail Recipe - Caliche Strawberry Daiquiri Those fleeting summer days will be gone before we know it – but that doesn’t call for an end of the festivities. Squeeze every last drop of summer with a celebration in honor of National Rum Day today Saturday, August 16th and spike your cocktails with some aged white rum nearly 150 years in the making.

Rum is a sustainably produced versatile spirit infused with a defining aromatic depth and character. In advance of Labor Day weekend, keep the celebrations going this last month of summer with the recipe incorporating a hydrating summer staple of chilled iced tea in addition to variations on the classic daiquiri.

Masterfully blended by Roberto Serralles, a sixth-generation rum maker here are a couple of Caliche white rum cocktails.

 

Cali Strawberry Daiquiri
2 oz. Caliche Rum
1 oz. Fresh Lime Juice
¾ oz. Agave Nectar
1 Fresh Strawberry
Garnish: Strawberry

In a shaker, combine all ingredients, then lightly muddle the strawberry. Shake vigorously until well chilled.  Strain into an ice filled rocks glass and garnish with strawberry

Caliche Strong Tea
1.50 oz. Caliche Rum.
.75 oz. Rhubarb tea liquor. (We suggest Art in the Age brand)
.75 oz. unsweetened iced tea of your choice. (We like Lipton brand)
.50 oz. fresh squeezed lemon juice.
.50 oz. Simple syrup*
1 Lemon wheel for garnish.
1 Rhubarb stick for garnish. (Optional)

In an ice-filled highball combine all ingredients and ad stir until well mixed, garnish with the lemon wheel and rhubarb stick.

Cali Diet Daiquiri
2 oz. Caliche Rum
3/4 oz. Stevia water reduction (10 drops of liquid Stevia to 1 oz. water)
*3/4 oz. fresh lime juice
1 lime twist for garnish

Put all ingredients in a shaker and shake hard. Strain into a martini or coup glass. Garnish with lime twist

Cali Libre
2 oz. Caliche Rum
Regular or Diet Coke
Garnish: Lime wedge

Pour Caliche in a highball glass already filled with ice. Top with Coke. Garnish with lime wedge.

Cali Swizzle
1 ½ oz. Caliche
1 ½ oz. Pineapple juice
1 oz. Orange juice
1/2 oz. Lime juice
1/2 oz. Velvet Falernum
Lime Wedge

In a cocktail shaker combine all ingredients, fill with ice and shake. Strain over ice in a highball glass. Garnish with fresh lime wedge.

Cali Sparks
2 oz. Caliche
3/4 oz. Lime juice
1/2 oz. Agave nectar
3 watermelon cubes approximately 1 square inch.
2 oz. sparkling dry wine. (Any dry Prosseco or Cava)
Fresh Watermelon for garnish.

In a cocktail tin muddle the 3 watermelon cubes, add the remaining ingredients, except for the sparkling wine, fill with ice and shake vigorously until well chilled. Strain into an ice filled highball or collins glass. Garnish with a watermelon garnish.

Cali Absinthe-Minded
2 oz. Caliche
1/2 oz. Batavia -Arrack
3/4 oz. Lime juice
3/4 oz. Simple syrup
7 mint leaves
Mint sprigs for garnish

In a cocktail shaker combine all ingredients, fill with ice and shake. Strain over ice. Garnish with fresh mint sprigs.

Cali Gold
2 oz. Caliche Rum
1 oz. Fresh Lime Juice
1/4 oz. Fresh Pineapple Juice
¾ oz. Simple Syrup
3 - 6 Cilantro Leaves
Garnish: Cilantro Leaf

In a rocks glass, combine all ingredients and lightly muddle Cilantro leaves. Top with crushed ice or preferably nugget ice. Garnish with a cilantro spring.


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