We’re more than a week past Labor Day and we’re still dreading the impending fall and winter.
Some gays love to layer their clothing, accessorize with fancy scarves and lie naked on bearskin rugs drinking hot toddies in front of a roaring fire. (We prefer to tell the truth naked on bearskin rugs, but that’s just us).
We also prefer to wear as few clothes as possible year-round, but because we can’t afford a house in Hawaii, we’ve resigned to owning sweaters, overcoats and at least one pair of gloves.
But that doesn’t mean we can keep the flavors of summer alive a little longer and few ingredients scream warm-weather fun better than good ol’ rum.
Introducing our newest favorite, Caliche, a super-premium Puerto Rican white rum created by Rande Gerber (also known as Cindy Crawford’s other half). It’s smoother than most rums and perfectly mixable with a variety of ingredients. Just this past weekend we created a light piña colada with Caliche, a little coconut vodka and fresh pineapple juice.
Caliche sent us several winter recipes for enjoying during the looming holidays, but we’re not quite ready to embrace that. However, there’s a Thanksgiving-worthy recipe that we’re including because it’s just as delicious now while we can still get away with shorts and flip flops.
If only for another few hours.
Caliche Rum, $25
www.calicherum.com
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Cali Thyme
Ingredients:
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 )
Directions:
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.
