Coquito

Mix all ingredients in a blender at high speed. Refrigerate for at least 2 hours before serving. Shake well and serve cold in small glasses. Sprinkle with ground cinnamon.
Rocks glass

Q Berry Cranberry Sauce

1 cup Don Q Limón rum
4 cups Fresh cranberries
1 can Petite Mandarin oranges (drained)
½ cup Crushed pineapple (drained)
½ cup Granulated sugar
½ cup Brown sugar
½ cup Coarsely chopped pecans (or for a more bitter, less nutty taste, use walnuts)
¼ tsp Ground cloves
1 tsp Ground cinnamon

PROCEDURE: In a small saucepan, add Don Q Limón rum and sugars; bring to a boil while stirring. Add cranberries and oranges, and continue to stir. Cranberries will start to burst in 10 minutes. Stir frequently. Add pineapple, nuts, cloves and cinnamon and boil for 5 minutes. Reduce heat and simmer for 15 minutes or until batch begins to gel. Cool and serve in a dish. Garnish with cinnamon sticks. Could also be used as a glaze for roasted duck or pork roast.

PUDDING

PROCEDURE: Slice French bread into 1/2” disks and let dry out overnight in a 9”x13” baking pan. Preheat oven to 350º. Whisk eggs with in a large mixing bowl. Add 1 cup of white sugar, brown sugar, milk, vanilla, cinnamon, stick of melted butter and 1/2 cup of Don Q Gold Rum. Pour mixture over bread disks in pan and mash down bread until mixture is completely soaked up by bread. Place 1/2” butter patties randomly over pudding. Sprinkle white sugar across the top and bake for 1 to 1 1/2 hours or until the pudding rises high and turns a golden brown. It will fall shortly after removing from the oven. Serve with Don Q Rum sauce while still hot. Can be refrigerated afterwards and easily reheated or served cold with hot rum sauce.

SAUCE

PROCEDURE: Melt sticks of butter with sugar and spices in a saucepan and stir in milk or cream once sugar is melted. Cook until bubbly, then add Don Q Gold Rum or Don Q Añejo Rum and cook on medium for 1 minute. Serve warm over bread pudding servings.