Happy National Rum Punch Day! To celebrate, we're making a Cali Gold cocktail with mixologist and Caliche Rum brand ambassador Esteban Ordonez. His concoction combines the sweetness of agave nectar with the aroma of muddled cilantro. It's perfect for a happy hour gathering with friends or a before-dinner drink. Watch the segment, then get the recipe.
Finely crush ice cubes ahead of time by placing cubes in a Ziploc bag and breaking them with something heavy.
3 to 6 cilantro sprigs, plus more for garnish
2 ounces aged white rum, such as Caliche
1 ounce fresh-squeezed lime juice, strained
3/4 ounce agave nectar
1/4 ounce fresh-pressed pineapple juice
- Place the cilantro leaves in a rocks glass. Lightly muddle the cilantro, using a muddling tool or the back of a spoon. Add rum, followed by lime juice, agave nectar, and pineapple juice. Using a bar spoon, stir until the agave nectar has mixed well. Fill with finely crushed ice, and stir again. Garnish with additional cilantro.
- Cocktails, Drinks
- Makes 1 drink