Shop Rincón Rum

MAI TAINA

2 oz Rincón Rum
~ 1 Teaspoon Sugar
1 Lime Wedge

1. Pour sugar into a glass.

2. Squeeze 1 lime wedge over sugar and muddle until well mixed and throw in the lime.

3. Add 2 ounces or more Rincón Rum, and ice if desired – Enjoy!

RINCÓN RUM PUNCH

2 oz Rincón Rum
3/4 oz Fresh Orange Juice
3/4 oz Pineapple Juice
1/2 oz Lime Juice
1/2 oz Grenadine
1/2 oz Passion Fruit Juice

1. Combine all ingredients in an ice-filled cocktail shaker.

2. Fill glass with crushed ice.

3. Shake and strain the cocktail into the glass and top with additional crushed ice.

4. Option: Add more Rincón Rum to taste.

DAIQUIRI

2 oz Rincón Rum
1/2 oz Maraschino Liqueur (preferably Luxardo)
3/4 oz Lime Juice
1/2 oz Grapefruit Juice

1. Add all ingredients to a cocktail shaker.

2. Add ice and shake until chilled.

3. Strain into a chilled cocktail glass.

4. Garnish with a lime wheel.

COQUITO

1 cup Rincón Rum…and keep the bottle out for serving
1 cup Fresh Coconut Water
1 (15oz) can Cream of Coconut
1 (15oz) can Sweetened Condensed Milk
1 (15oz) can Evaporated Milk
2 Cinnamon Sticks
3/4 teaspoon Ground Nutmeg
Garnish: Ground Cinnamon and/or Cinnamon Stick

1. Simmer coconut water, cinnamon sticks, and nutmeg for 20 minutes, fine-strain to remove solids, and let cool.

2. Combine cooled coconut water with remaining ingredients in a blender and process at top speed for 1-2 minutes, until completely mixed and lightly frothy.

3. Bottle and refrigerate at least 4 hours to let flavors integrate.

4. To serve, add coquito mix and additional rum to taste and shake vigorously without ice, up to 3 servings at a time.

5. Strain into a mug or rocks glass and garnish with a sprinkling of ground cinnamon or a cinnamon stick in each glass.

The coquito base will last up to several weeks in the fridge, but you’ll probably drink it sooner!