If there was ever a spirit that was a vacation in glass, it would have to be rum. A byproduct of molasses (or sugar cane juice) production, rum has a decidedly island flavor, especially when blended with coconut and pineapple juice, or a spritz of your favorite citrus flavor – even a shot of habanero heat. You can practically feel the sunshine permeating from it – hold the (empty) glass up to your ear and you’re bound to hear the ocean.
If you missed celebrating National Rum Day yesterday on August 16, not to worry. Try your hand at this Belizean Rum Punch at home for your next happy hour! According to holidaycalendar.com, rum is an alcohol “steeped in romanticism, thanks to its association with pirates in the Caribbean, and while it’s considered to be the third most popular alcoholic beverage, after whisky and vodka, on this day it is the Number One drink.”
Copalli Rum, an organic single estate rum is made from three ingredients.
The wide array of award-winning Traveller's rum, from Traveller's Liquors Ltd.
Rum’s history dates back to Marco Polo – and even further back, traced to the Malay tribe of thousands of years ago, who produced an elixir known as brun. Research shows the first known distillation of rum took place during the 17th century on various sugarcane plantations located in the Caribbean.
THE NATIONAL BELIZEAN RUM PUNCH
Rum Punch and Ceviche by the pool at Ka’ana Resort. Photo by Quilz Tamay Photography
- 2 cups (500 mL) white rum
- 1 cup (250 mL) coconut rum
- 2 1/2 cups (625 mL) fresh orange juice and pineapple juice
- 1/2 cup (125 mL) fresh lime juice
- 3 Tbsp. (45 mL) grenadine
Feature photo by Tipsy Tuna Seaside & Sports Bar.
