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Caliche Puerto Rican Rum: T.G.I.F. Cocktail recipes & review: April 18th Edition

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Caliche Puerto Rican Rum was launched in 2012 by founders Rande Gerber and Roberto Serrallés. It is a multi-award-winning spirit. It is comprised of four products, of different ages. It is distilled 5X and color, along with impurities are removed so that it is extra smooth. It is also slow blended with intent of purity.

The bottle is beautiful and bold, just like the rum. The nose is sweet and the aftertaste burn is minimally present. Don't buy a big bottle unless you have someone with you to drink it, 'cause, you will!

Cali Ginger Lime

2 oz Caliche Rum
2 dash of Angostura Bitters
1/2 oz Lime Juice
1/2 oz Ginger Syrup
3 oz Ginger Beer (Barrits is recommended)

In a cocktail shaker combine all ingredients, except for the ginger beer, fill with ice and shake. Strain over ice in a highball or collins glass, add the ginger beer and garnish with lime wheels and wedges.

Cali Gold

2 oz Caliche Rum
1 oz Lime Juice
½ oz Pineapple Juice
¼ oz Agave Nectar
3 - 6 Cilantro Leaves
Garnish: Cilantro Leaf

In a mixing glass, lightly muddle cilantro leaves. Add the remaining ingredients, fill with ice and shake until well chilled. Strain into an ice filled highball glass and garnish.

Cali Thyme

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.

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