Monday, October 22

Infused Review: Cruzan Coconut Rum

In INFUSED, Elizabeth J. Musgrave connects spirits, wine, and beer with culinary and creative arts

Sometimes you find something that just tastes so good you start experimenting with it, finding more reasons to use it than for what it was originally created. You might call it a passion. Others might call it an obsession.

Cruzan’s Coconut Rum is my newest obsession. The St. Croix-based rum is mellow with a pleasant scent. First testing it sans ice or mixer, I found it to be tasty as a sipping beverage with a long-lasting finish. Chilling it and pouring over ice gave it a different take ~ refreshing and light.

Coconut Mojito
Since I was sent Cruzan’s Aged Light, 9 Spiced, and Coconut rums to review, my mind kept drifting to ways to use it. Coconut rum-marinated grilled shrimp, coconut rum-infused chocolate fondue, even chocolate cupcakes with coconut rum frosting. Next in line to create will be pineapple cake pops with original rum-infused maraschino cherries and coconut rum-infused icing, all rolled in toasted coconut.

For mixing purposes, the rum drinks bring summer back one last time before winter sets in again. Playing around with Cruzan’s coconut rum has been fun, creating several cocktails, frozen, on the rocks and ice cream concoctions.

Although I can certainly see how this will perk up my winter favorite, Bailey’s with hot chocolate, for now the tropical recipes will satisfy.

Below are two recipes Cruzan shared with me. Feel free to send any recipes of drinks or cuisine you create to

Bottom Line: Cruzan’s coconut rum adds a gentle flavor to mixed drinks while maintaining its right to perform as a solo act.

Coconut Mojito
2 parts Cruzan® Aged Light Rum
 1 part Cruzan® Coconut Rum
8-10 Mint Leaves
2 lime wedges
1 tsp sugar
Coconut water/Coconut Soda
Muddle mint, lime and sugar and top with Rums and ice.
Shake two times to mix. Add Coconut Water/Soda to top.

9 Planter's Punch
1 1/2 parts Cruzan® 9 Spiced Rum
1 part Cruzan® Aged Light Rum
2 parts Mango Juice
1 part Pineapple Juice
1/4 part Grenadine
2 dashes Bitters

Mix all ingredients together. Top with a splash of soda.

Images and product sample furnished by Cruzan Rum

Elizabeth J. Musgrave is a syndicated fine-living, travel columnist, freelance writer, and performing arts and restaurant critic for Gotta Go. Read her new column, Infused, at and and catch her as Indy’s Entertainment Adviser on 93 WIBC. Gotta Go is published on,, in magazines and several Indianapolis area newspapers. Follow her on Twitter @GottaGo, LinkedIn and Facebook.

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