Tips for Pairing Your Holiday Dinner With Rum


As you put the finishing touches on your holiday menu … don’t forget the cocktails! Here are a few tips for pairing your feast, courtesy of Bahama Breeze.


  • Welcome cocktails should be light and easy to make in a batch. Our personal favorite? The Cranberry Champagne Cocktail, a refreshing welcome cocktail. Pour your favorite flavored rum, like peach or raspberry, fill with champagne and garnish with fresh cranberries and rosemary to bring out the holiday festive cheer.


  • If you’re serving a cheese board as your appetizer, rum pairs perfectly. Consider a dark rum, like Myer’s Dark Rum, which balances rich cheeses, like gouda and brie. The Dark ‘n Stormy is a great cocktail option. Make it with Gosling’s Rum and ginger beer. Then, garnish with an orange slice (instead of the traditional lime), since orange pairs better with cheese.


  • For the main event, try a rum punch alternative that can be served hot or cold! Use a light rum like Bacardi Superior, fresh squeezed orange juice, cranberry and cinnamon. Simmer to combine all the ingredients and serve warm or over ice. The smell of the rum, cranberry and cinnamon brings out the festive scent of the holiday season!


  • With dessert, offer up a few sipper options, focusing on premium rums, like Zacapa XO and El Dorado 15 Year. Alternatively, serve up Coquito, a coconut-based alcoholic beverage popular in Puerto Rico … or Spiked Hot Chocolate, with a side of RumChata, Kahlua, Godiva Chocolate Liqueur or Fireball. That’s the perfect way to stay warm!

    Bahama Breeze Coquito


Inspired by Bahama Breeze’s Menu

 Made with Castillo Silver Rum, Coco López and sweet milk, and topped with ground cinnamon


  •  4 oz. Castillo Silver Rum
  • 6 oz. evaporated milk
  • 6.5 oz. coconut milk
  • 5 oz. sweetened condensed milk
  • 1 oz. Coco Lopez, Cream of Coconut
  • 1/8 tsp. cinnamon, ground
  • 1 cup of iceMethod:Recipe serves four.
  • Combine the rum, cream of coconut, evaporated milk, coconut milk and condensed milk in a cocktail shaker full of ice.
  • Shake and strain into four chilled martini glasses, and garnish with cinnamon.

    Bahama Breeze Hot Chocolate with Toasted Marshmallow

Spiked Hot Chocolate with Toasted Marshmallow

Inspired by Bahama Breeze’s Menu

Hot chocolate with a choice of RumChata, Kahlúa, Godiva Chocolate Liqueur or Fireball


  • 1 ½ tablespoons unsweetened cocoa powder·
  • 2 ½ teaspoons granulated sugar·
  • 1 ¼ cup (10 ounces) milk·
  • ¼ teaspoon vanilla extract·
  • 1 ¼ oz. of RumChata, Kahlúa, Godiva Chocolate Liqueur or Fireball·
  • 2 tbsp. marshmallow crème


  • Mix the cocoa powder and sugar in a mug.·
  • In a small sauce pan, heat the milk, then add it into the mug.·
  • Mix all ingredients until they have completely dissolved. ·
  • Mix in the vanilla extract.·
  • Top it with marshmallow crème, and use a kitchen blow torch to toast the marshmallow slightly.·
  • Serve with a side of RumChata, Kahlúa, Godiva Chocolate Liqueur or Fireball in a shot glass.

Recipe serves one.

Member: International Food Wine & Travel Writers Association (IFWTWA)

Member: Society of American Travel Writers (SATW)

Member: Society of Professional Journalists (SPJ)

Luxury & Culinary Journalist, Speaker, Food Judge

ment’or – Inspiring culinary excellence

Blogs: Where and What in the World & Success with Writing




If you would like to submit a guest post on food, wine or travel to Where and What in the World, I would be happy to feature your travel experience , drink, special wine tasting, or family or simply delicious recipe. If you go to submission tab, you will see how to submit, as well as have the opportunity of telling me if you would like to would like to be a regular contributor. When uploading a file for submission, you are also able to upload jpegs. Please feel free to put a last paragraph about you and a link to your profile. No html please. You can also include a head shot.

Leave a Reply

Your email address will not be published.