Cali Daiquiri

  • 2 oz Caliche Rum
  • 1 oz Fresh Limes
  • ¼ oz Agave Nectar
  • 1 Fresh Strawberry
  • Top with Soda Water
  • Garnish: Strawberry

In a mixing glass, lightly muddle the strawberry. Add the remaining ingredients, fill with ice and shake until well chilled. Strain into an ice filled rocks glass and garnish.

Cali Grapefruit

  • 2 oz Caliche Rum
  • ½ oz Campari
  • 1 oz Grapefruit Juice
  • ¼ oz Agave Nectar
  • Top with Soda Water
  • Garnish: Grapefruit Wedge

Combine all ingredients in a shaker filled with ice and shake until chilled. Strain into a highball glass and top with soda water.

Cali Gold

  • 2 oz Caliche Rum
  • 1 oz Lime Juice
  • ½ oz Pineapple Juice
  • ¼ oz Agave Nectar
  • 3 - 6 Cilantro Leaves
  • Garnish: Cilantro Leaf

In a mixing glass, lightly muddle cilantro leaves. Add the remaining ingredients, fill with ice and shake until well chilled. Strain into an ice filled highball glass and garnish.

Cali Mojito

  • 2 oz Caliche Rum
  • 1 oz Fresh Lime Juice
  • ¼ oz Agave Nectar
  • 8 Mint Leaves
  • Crushed ice on top
  • Garnish: Mint Sprig

In a mixing glass, lightly muddle the mint, agave nectar and fresh lime juice. Fill glass with Caliche Rum and ice, and shake until well chilled. Strain into highball glass, top with the crushed ice, and garnish.

Cali Coco

  • 2 oz Caliche Rum
  • 1 oz Don Q Coco Rum
  • 1 oz Coconut Water
  • (Vita Coco and Zico work best)
  • ¼ oz Agave Nectar
  • Garnish: Dry Coconut Flakes

Combine all ingredients in a shaker filled with ice and shake until chilled. Strain into an ice filled rocks glass. Add garnish.

Cali Libre

  • 2 ½ oz Caliche Rum
  • Preferably Mexican Coke
  • Otherwise Regular/Diet Coke
  • ¼ oz Cream
  • Garnish: Lime Wedge

Build all ingredients in a highball glass filled with ice. Garnish with lime wedge.

Cali Ginger

  • 2 oz Caliche Rum
  • ¼ Agave Nectar
  • ¾ Fresh Lemon Juice
  • Top with Ginger Beer

Combine all ingredients in a shaker filled with ice until well chilled. Strain into an ice filled highball glass and top with ginger beer.

Cali Tidings Punch

  • 1 Liter Bottle Caliche Rum
  • 1 Bottle of Sparkling Wine
  • 16 oz of Ruby Port
  • 12 oz Curaçao Liquor
  • 12 oz Fresh Squeezed and Strained Orange Juice
  • 12 oz Unsweetened Pineapple Juice
  • 8 oz Fresh Squeezed Strained Lemon Juice
  • 8 oz Light Agave Nectar
  • 1 Large Block of Ice
  • Garnish: 1 cup of Hulled and Sliced Strawberries
  • 2 Large Lemons Pitted and Sliced
  • Handful of Mint Leaves

In a large punch bowl combine the Caliche, port, curaçao, fruit juices and agave nectar, stir until well incorporated, refrigerate for at least 4 hours. When ready to serve add the ice and garnishes to the bowl, gently stir in the champagne. Serve in small punch cups.

Cali Ginger Lime

  • 2 oz Caliche Rum
  • 2 dash of Angostura Bitters
  • 1/2 oz Lime Juice
  • 1/2 oz Ginger Syrup
  • 3 oz Ginger Beer (Barrits is recommended)

In a cocktail shaker combine all ingredients, except for the ginger beer, fill with ice and shake. Strain over ice in a highball or collins  glass, add the ginger beer and garnish with lime wheels and wedges.

Cali Sparks

  • 2 oz Caliche Rum
  • 3/4 oz Lime Juice
  • 1/2 oz Agave Nectar
  • 3 Watermelon Cubes approximately 1 square inch
  • 2 oz Sparkling Dry Wine (Any dry Prosseco or Cava)
  • Fresh Watermelon for garnish

In a cocktail tin muddle the 3 watermelon cubes, add the remaining ingredients, except for the sparkling wine, fill with ice and shake vigorously until well chilled . Strain into an ice filled highball or Collins  glass. Garnish with a fancy cut watermelon garnish.

Cali Swizzle

  • 1 1/2 oz Caliche Rum
  • 1 1/2 oz Pineapple Juice
  • 1 oz Orange Juice
  • 1/2 oz Lime Juice
  • 1/2 oz Velvet Falernum
  • Garnish: Lime Wedge

In a cocktail shaker combine all ingredients, fill with ice and shake. Strain over ice in a highball glass. Garnish with a fresh lime wedge.

Cali Thyme

  • 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)

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.

Cali Absinthe

  • 2 oz Caliche Rum
  • 1/2 oz Batavia -Arrack
  • 3/4 oz Lime Juice
  • 3/4 oz Simple Syrup
  • 7 Mint Leaves
  • Lime Wheel and Mint Sprigs for Garnish

In a cocktail shaker combine all ingredients, fill with ice and shake. Strain over ice in a rocks glass. Garnish with fresh mint sprigs.

Cali Cafe

  • 2 oz Caliche Rum
  • 1 oz Regular Strength Brewed Cold Coffee
  • 1/4 oz Maraschino
  • 1/2 oz Cherry Heering
  • 1/2 oz Dark Simple Syrup
  • Orange Peel and Cherry Garnish

Combine all ingredients over ice in a mixing glass, stir until chilled, serve in a festive glass, twist the orange peel over the cocktail, rim the glass. Garnish with orange peel and cherry. (As an alternate presentation it can be served over a large ice cube or sphere and garnished wit an orange twist and a cherry).

Cali Queen Bee

  • 2 oz Caliche Rum
  • 3/4 Fresh Lemon Juice
  • 3/4 Honey Syrup
  • Garnish: Lemon Peel

Combine all ingredients in a shaker filled with ice, shake vigorously until well chilled. Strain into cocktail glass and garnish with lemon peel.

Cali Rose

  • 2oz Caliche Rum
  • 1 oz Dolin Bianco Vermouth
  • 3/4 oz Combier Pamplemousse Rose (or any Grapefruit Cordial)
  • 2 2 Dash of Grapefruit Bitters

Combine all ingredients over ice in a mixing glass stir until well chilled serve in a chilled cocktail coupe, twist the grapefruit  peel over the cocktail, rim the glass and garnish with same grapefruit peel.

Cane Blossom

  • 2 oz Caliche Rum
  • 1 oz sweet sparkling wine
  • 1 1/2 oz Lychee nectar
  • 1/2 oz lime juice
  • Edible flower for garnish (optional)

In a cocktail shaker combine the Caliche Rum, Lychee nectar and lime juice, fill with ice cubes and shake vigorously for 7 seconds. Strain into a rocks glass and top with the chilled sparkling wine. Garnish with the edible flower.

Intensely Stormy

  • 2 oz. Barrow’s Intense
  • 1 oz. Caliche Rum
  • Splash of Soda

Cali Fuego

  • 3/4 oz. Caliche
  • 3/4 oz. Cinnamon Schnapps
  • 2 dashes Tabasco sauce

Pour intgredients in a cocktail shaker filled with ice. Shake well. Strain into a shot glass.

Coccoloba

  • 1oz Caliche
  • 1oz Black pepper dry vermouth
  • 3/4 oz Fresh grapefruit juice
  • 3/4 oz St. Germain

Shake, and double strain into a rocks glass with large 2" ice cube. Garnish with Angostura Bitters and a lime wheel.

* Black Pepper Dry Vermouth
1oz(by weight) Fresh ground black pepper
1 750ml bottle Dolin Dry Vermouth
Weigh out 1oz of freshly ground black pepper and combine with dry vermouth. Let sit for 1hr and stain out black pepper with a coffee filter.

Desconstructed Banana Daiquiri

  • Created by Tyson Buhler, Death & Co.
  • 2 oz Banana-miso Caliche Rum
  • 1 oz Lime
  • 0.5 oz Tumeric Syrup
  • 0.25 oz Barrow’s Intense Ginger Liqueur

C.B. Connection No. 1

  • Created by Shinya Yamao, Piora
  • 1.5 oz Caliche Rum
  • 2/3 oz Barrow’s Intense Ginger Liqueur
  • 1/3 oz Green Chartreuse
  • Splash Yuzu Juice
  • 1 dash Orange Bitters
  • 5pc Basil Leaves
  • Fill with tonic

Haul Aways Joe

  • Created by Josh Mazza, Seamstress
  • 1.5 oz Coconut Fat Washed Caliche Rum
  • 0.75 oz Pineapple Juice
  • 0.5 oz Campari
  • 0.5 oz Lime Juice
  • 0.5 oz Cane Syrup
  • 0.25 oz Barrow’s Intense Ginger Liqueur
  • 3 dashes of Saffron & Paprika Tincture

Roots to Roses

  • Created by Kenneth Vanhooser, Piora
  • 1.5 oz Caliche Rum
  • 1.25 oz Root to Rose Tonic Concentrate
  • 3 oz Seagram’s Club Soda

Garnish with Candied Grapefruit Peel
(Barrow’s Intense Ginger Liqueur, Rose, Kafr Lime Leaf)

Too Hot to Handle

  • Created by Pamela Wiznitzer, Seamstress
  • 1.5 oz Caliche Rum
  • 0.75 oz Barrow’s Intense Ginger Liqueur
  • 2.5 oz Chai Tea
  • 0.5 oz Honey Syrup
  • 0.5 oz Lemon Juice
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