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02 February 2016

Rum Cocktail with Spiced Panela Dark Sugar Syrup


For the past couple of days, Rome has been sunny and almost spring-like. Almost. At least when the sun is at its peak in the middle of the day before the temperature drops again late in the afternoon. I actually see some white wild daisies coming out in the garden and I think nature is as confused as I am because it is way too early for them to be out. But that's how it goes nowadays - erratic weather patterns, climate changes and strange temperatures. For now that it is strangely warm, I will use my imagination through a cocktail I love with all the delicious tropical flavors. With one sip, I can be easily transport me to a faraway island where blue waters sparkle, coconut trees swaying with the sea breeze and white sand covering my toes.

All you need are 4 ingredients to make this dessert-like cocktail. Coconut milk, cinnamon, rum and panela. Panela is unrefined whole cane sugar. If you can't find it, you can also mix molasses with dark brown sugar. You can find panela in solid blocks or sometimes, granular like regular sugar already but in bigger pieces. When I was young, I remember that they were only in solid forms shaped like half coconut shells and they were shaved or grated whenever we needed some. Then I forgot about them and found them again here in Italy after more than 3 decades. Imagine that. 

I have a simple recipe that I would like to share using the panela and coconut milk cooked together like how you would with simple syrup then mixed with rum. Oh yes, there is cinnamon too for an added lovely spice. Use as much rum as you want but I prefer it mild like in the recipe because it tastes almost like drinking a delicious tropical dessert. 

For the full recipe of the Rum Cocktail with Spiced Panela Dark Sugar Syrup, you can get it at She Knows, a site where I create recipes. Check out my Profile Page for more recipes. Cheers!

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