As dark as a long winter’s night, this stunner would probably work slightly warmed, too!
- 1 1/2 oz Caliche Rum
- 3/4 oz Port Wine
- 1/2 oz Fresh Lemon Juice
- 1/2 oz Triple Sec
- Cinnamon stick for garnish
Only, do yourself a favor and buy a bottle of Cointreau instead of using Triple Sec. Your taste buds will thank you!
I’d say (since they didn’t) stir this up. Either increase it to pitcher proportions over ice or put it in a slow-cooker on low or warm and serve as mulled wine.
***This recipe was submitted by a representative of Caliche Rum. I am not affiliated with the brand nor have I received any compensation for this post, not even review samples. As always, we encourage responsible refreshment and the use of a Designated Driver. No drunken monkeys, please!***