In honour of London’s Rum Week I wanted to share a rum cocktail recipe with you before it ends tomorrow. Whilst I am no mixologist this drink was so good I would pay for it. The good news if I can make it so can you.
Clearly Summer is long gone and it is fair to say we skipped Autumn and went straight to Winter. Waking up to a pitch black sky, working through low grey clouds and finding shelter from the scattered showers is quite frankly depressing. I can’t help but I wish I was home, even just for a moment, to feel rejuvenated from the warmth of the sun and the vibe of a different kind of city.
Creating cocktails, like food, is all about balance of flavours. I tend to lean towards the sweeter side but Take Me Home, although red in colour it is not just for the ladies; the burst of flavours will warm anyone’s heart. I always look for passion fruit and rum (preferably Jamaican) on a cocktail menu so those two ingredients were easy to choose. With the chilly season it seemed appropriate to include Jamaican Ginger Beer, for colour I used some sorrel (or as British people say hibiscus) and to liven things up I squeezed a lime and garnished with some mint. In just five minutes magic happens.
Amazing drinks are great recipes for celebrating or for a that much needed pick me up. So here’s to fighting those winter blues, chin chin!
Live, Love, Eat!
- 100ml Dark Jamaican Rum
- 50ml Passion Fruit Syrup
- 2 limes
- 1 can Jamaican Ginger Beer
- Fill glass with ice
- Slice one lime and place slices inside the glass
- Split the ingredients equally between the two glasses, except the sorrel
- Add a splash of sorrel, just enough to tint the colour of the cocktail
- Stir and garnish with mint