Must-Try Recipes You Can Make at Home

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Refreshing and caramelly rich, the rum and Coke is back as a summer hit, thanks to bartenders supercharging it with artisanal spirits and homemade flavors. Here are a few recipes worth mixing up at home.

1. GONE RUMMING
The Polynesian, New York

Ingredients:
½ oz Hamilton Jamaican Gold rum

½ oz Bacardi Cuatro rum
½ oz El Dorado 8-year rum
1½ oz Appleton Estate Reserve Blend rum
1 lime shell (liquid squeezed out)
1 can Coke (preferably Mexican)

Directions: Mix rums in shaker tin; muddle lime shell in it. Add ice to highball glass; add Coke until ¾ full. Add rum through strainer. Garnish with lime wedge.

2. THE HEMINGWAY
Libertine, Philadelphia

Ingredients:
2 oz Flor de Caña rum
¾ oz Luxardo Maraschino liqueur
½ oz fresh-squeezed lime juice
1 small scoop Coke sorbet*

Directions: Shake rum, liqueur, and juice with ice. Strain into cocktail glass. Add sorbet. Garnish with a lime wedge.

*Sorbet: Add 1 quart Coke into an ice cream machine with one egg white. Alternatively, freeze cola in ice trays.

3. INSANELY GOOD RUM & COKE
Stay Gold, New York

Ingredients:
1½ oz white rum
½ oz Jägermeister
½ oz Lime Cordial*
Splash of Coke

Directions: Mix rum, Jägermeister, and cordial in a Collins glass, then add ice and top with Coke. Garnish with a lemon peel.

*Lime Cordial:

1. Peel 16 limes.

2. Combine 1 cup Peruvian pisco with half of the lime peels and cover with a tight-fitting lid. In a separate bowl, combine 1 cup sugar with remaining lime peels. Cover tightly and shake until peels are evenly coated. Let both mixtures sit for 24 hours at room temperature.

3. Combine two mixtures and add 1½ cups lime juice. Remove large peels with a spoon and add 1½ cups sugar. Stir until sugar is dissolved (about 10 minutes).

4. Pour through a fine strainer or cheesecloth to remove remainder of peels. The recipe yields 1 quart and can be stored in a bowl or Mason jar in the refrigerator for up to 2 months.



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