Luckily this August 16, rum can be celebrate both at a favorite restaurant or at home. Here are two way to celebrate with a festive drink.
Cantina Laredo:
Celebrate National Rum Day with a refreshing, rum-based summer libation. On Tuesday, August 16, the modern Mexican restaurant will feature the Desert Pear Mojito made with Don Q Cristal Rum, fresh mint, squeezed lime and Desert Pear syrup for $10.25.
If you prefer a variation on this summer cocktail, Cantina Laredo offers an array of hand-muddled mojitos in several flavors, including: classic lime/mint; pomegranate; strawberry; and mango.
Appleton Estate Jamaican Rum cocktails:
As tiki bars become more popular and rum experiences a resurgence, rum punch can offer a more elevated, sophisticated flavor. The super sweet, unbalanced punches from older days have been replaced with spices, herbs and fresh fruits.
A key to any delicious rum drink or punch is the rum being used. While white rum, with its sweet flavor, is often popular, a premium, aged rum can make a better substantial base for a perfect punch. For example, Appleton Estate Jamaica rum is a small batch distiller that creates a premium rum exploding with flavor. Having received best rum accolades in several categories, this Jamaican rum carefully chooses its sugar cane from the estate to enhance the unique distillation and blending process.
For a larger National Rum Day celebration, Appleton Estate Jamaica rum has provided two a couple of mixologist Willy Shine to share two outstanding rum punch recipes by Willy Shine. These two punches blend the Appleton rum with delicate herbaceous shrubs for a well-balanced cocktail.
Estate Signature Punch (Makes 6 servings)
By Willy ShineIngredients:
- 18oz Appleton® Estate Signature Blend
- 2oz Benedictine
- 9oz Sandeman Character Amontillado Sherry
- 9oz orange/lemon Demerara shrub*
- 18oz cold strong hibiscus tea
Preparation:
Combine all the ingredients into a large pitcher and add large ice cubes. To prepare each drink, fill the glass with ice, pour the punch, and top with the citrus garnishes, and grated the nutmeg.
Make Ahead: Orange/lemon Demerara shrub (makes around 25 oz):
Step One: Oleo Sacrum
In a large mason jar, combine 1.5 cups Demerara sugar and the peels of 3 medium oranges and 2 lemons, muddle together, and shake. Let it sit for 3-4hrs. Add 6 oz. boiling water, shake until sugar is dissolved and let chill. Oleo Sacrum will stay refrigerated for a week or frozen for longer.
Step Two: Citrus Shrub
Combine 12 oz. of lemon juice and 3 oz. of orange juice to the oleo sacrum you previously made. Stir, strain out peels bottle and refrigerate until ready to use.
Tip Trick:
When making punch it’s all about the preparation in advance. Dave Wondrich has preached the use of making oleo sacrum in advance in mason jars and keep either refrigerated or frozen to be ready for when you want to make your punch. Citrus shrub is the combination of fresh squeezed juice and oleo sacrum which is the foundation of the punch.
Holiday Caribbean Bowl (Makes 6 servings)
By Willy Shine
- 10 oz. Appleton® Estate Reserve Blend
- 8 oz. Appleton® Estate Rare Blend 12 Year Old
- 9 oz. Sandeman Fine Rich Madeira
- 2 oz. Pierre Ferrand Dry Orange Curaçao
- 9 oz. Dave Wondrich Demerara-Orange Shrub* (recipe below)
- 18 oz. cold filtered water
- 3 lemon halves squeezed in by hand and rubbed around the rim of the bowl
Combine all ingredients in punch bowl, garnish with lemon and orange wheels and nutmeg.
*David Wondrich's Demerara-Orange Shrub
Combine in a Lexan:
- Oleo-Saccharum of 6 cups Demerara sugar (6 cups sugar + peel of 12 medium oranges & 8 lemons)
- 3 cups boiling water
- Stir until sugar has dissolved.
Add:
- 6 cups / 48 oz. lemon juice
- 1-1/2 cups / 12 oz. orange juice
- Stir again.
- Strain out peels.
The Shrub will keep refrigerated for 2 days.
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