Nope, I’m not trying to put one over on ya…technically this drink belongs in the daiquiri family. Due to its reclusive-ness, (I bet your Mom didn’t have swingin’ daiquiri parties in the late 60s …huh) and my laziness in explaining it, I have renamed them rumaritas. Most get what I’m laying down. At all times, I keep several bottles of infused simple syrup in my fridge (mint, habanero) and the rest is easy, peasy. Photo: Danie Woodward.
Rumarita (makes 4 large frozen drinks)
1. In a blender combine: 1 cup white rum, 1 cup simple syrup (recipe below), juice from 2 limes, 2 green apples, cored, peeled and rough chopped. Blend until smooth.
2. Fill the remaining space in your blender with ice and blend until it resembles a slurpie.
3. Pour into glasses and garnish with apple zest or lime wedge.
Options: My all-time favorite flavor is 1 green apple and 1/4 of a ripe cantaloupe…YUM! (Use this instead of 2 apples.)
You use equal parts of water and sugar, so the big question is how much do you need and do you need to keep lots on hand like I do. (No judgments please.) I comb thrift stores for glass bottles with good caps to store the syrup and to give it away as gifts.
1. In a good saucepan, combine equal parts water and sugar.
2. Heat on medium, stir a bit, until sugar dissolves, about 5 minutes.
3. To infuse, drop in a fresh mint bundle (you can crush it as well) or a whole habanero pepper with a few slits cut into it. Do this once the sugar has dissolved, then cover and let the mixture steep like a tea after you turn the heat off. The longer it steeps, the stronger the flavor. Depending on how much syrup you are making, you may need to use lots of mint or more than one habanero. You’ll have to experiment until you get the level of flavor you like best, start with 10 minutes.
4. Let cool completely and strain (if needed) into glass jars and keep on hand (in your fridge) for a party at a moment’s notice. The syrup should last for months, especially if your jars are dishwasher sterilized.