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!
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.
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.
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