Recipes and photos provided by Zacapa Rum representatives. All comments and opinions are my own. Lynnette Marrero created the seasonal recipes below.
This recipe calls for Pumpkin Spice Syrup. This syrup can be purchased at coffee houses that carry syrup for resale and in some cases on the coffee aisle in your local grocery store. Flavored syrups are also easy to make and usually cost significantly less that prepackaged syrups. Make your own with a handful of common pantry items. It basically boils down to water, sugar, spices and pumpkin in this case. Your fresh pumpkin spice syrup can be used in holiday martinis, coffees and hot chocolates. Pumpkin flavor is exceptional paired with white chocolate in my opinion.
Vines & Leaves Punch
4 cups Zacapa Rum
1/4 cup Orange Liqueur
1 cup Riesling Wine – chilled
1 cup Sparkling Water or Sparkling Wine – chilled
1/4 cup Pumpkin Spice Syrup – make your own or purchase Fontana or Torani brand syrup here and here
1 cup Fresh Lemon Juice
Sage Leaf & Cinnamon
Place lemon juice and pumpkin spice syrup in a punch bowl or pitcher. Stir to blend. Add rum, orange liqueur and wine. Stir. Top with sparkling water or sparkling wine. Stir gently to blend. Do not over stir or bubbles will collapse. Add a large block of ice or ice ring. Ladle into punch glasses. Garnish each glass with a sage leaf and sprinkle of cinnamon.
Zacapa Rum is a blend of rums aged from 6 to 23 years. The special blending brings out the rum’s rich richness highlighting the complex layering of flavors. I particularly like sipping the Zacapa Rum 23 on the rocks, but the occasional mixed drink is also a special treat.
Read my earlier review with tasting notes of Zacapa Rum 23 here and the official tasting notes here.
Vines & Leaves Punch Recipe
Notes
Recipe and photo courtesy of Ron Zacapa Rum representatives.
Ingredients
- 4 cups Zacapa Rum
- 1/4 cup Orange Liqueur
- 1 cup Riesling Wine – chilled
- 1 cup Sparkling Water or Sparkling Wine – chilled
- 1/4 cup Pumpkin Spice Syrup
- 1 cup Fresh Lemon Juice
- Sage Leaf & Cinnamon
Instructions
- Place lemon juice and pumpkin spice syrup in a punch bowl or pitcher. Stir to blend. Add rum, orange liqueur and wine. Stir. Top with sparkling water or sparkling wine. Stir gently to blend. Do not over stir or bubbles will collapse. Add a large block of ice or ice ring. Ladle into punch glasses. Garnish each glass with a sage leaf and sprinkle of cinnamon.
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Cheri Loughlin is the Omaha writer and photographer behind www.intoxicologist.net and author of Cocktails with a Tryst: An Affair with Mixology and Seduction. You can email Cheri with comments and questions at str8upcocktails@gmail.com.
