WATERMELON RUM FIZZ

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If you need a cocktail that is refreshing and tasty, then look no further. My Watermelon Rum Fizz will hit that thirst right on it’s head!

Ingredients

  • 60 ml Beenleigh White
  • 100 ml Watermelon juice
  • Sparkling water to top
  • The juice of 2 limes
  • 90 ml simple sugar syrup

Garnish

  • Lime Rim (equal amounts salt and sugar combined with some fresh grated lime)
  • Lime slice
  • Watermelon Slices

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INSTRUCTIONS
  1. Place watermelon into a blender or juicer and pulse until smooth.
  2. Add your simple syrup to your shaker, along with you rum and lime. Give it a good ol’ shake.
  3. Strain blended watermelon into your already garnished glass.
  4. Add shaker concoction and stir.
  5. Top with sparkling water, a squeeze of lime juice, and ice.
  6. Enjoy!

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Photography © by Kara’s Rum Quest – Copyright: All rights reserved.

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This article is posted on karasrumquest.com – All rights reserved – Copyright © 2017.

SPICED PINEAPPLE DAIQUIRI

Daiquiri’s are one of my many guilty pleasures. The beauty of this cocktail is that it takes just three ingredients to make this bad boy: rum, lime and sugar. But seeing as this is Kara’s Rum Quest, I gotta’ add a little somethin’ somethin’ to make it go POW!

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Queue, the pineapple! Pineapples are amazing at the moment. So fragrant, so sweet and sooooo juicy – a perfect addition to any cocktail.

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White rum is usually used when it comes to making a classic daiquiri, but for my daiquiri I chose to use a golden rum from Fiji called, Bati Spiced. Distilled through coconut shells, this lightly spiced rum has warm, spicy, vanilla overtones which I pictured going beautifully in a pineapple daiquiri.

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Ingredients (serves one)

  • 60 ml of Bati Spiced Rum
  • 30 ml lime juice
  • 30 ml pineapple juice
  • 15 ml ounce of brown sugar syrup
  • 1 cup of ice

Instructions

  • Add the rum, the lime juice, pineapple juice, sugar syrup, and ice into your shaker
  • Shake vigorously for 30 seconds
  • Strain into serving glass

Enjoy 🍍

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Photography © by Kara’s Rum Quest – Copyright: All rights reserved.

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This article is posted on karasrumquest.com – All rights reserved – Copyright © 2017.

KARA’S APPLE SPICED RUM SOUR

I have been very slack in the blog department lately. In all honesty, I have not had much of a desire to rustle up a cocktail due to being bogged down with work and study… that is, until last night! I had a hankering, a desire, a burning urge deep down inside of me to get my camera ready, set up my lighting equipment and to make an absolute mess of the kitchen possibly the best cocktail ever (without messing up the kitchen)! So that’s what I did.

The cocktail I decided to make is a variation on Whisky Sour… but with rum. Enjoy:

KARA’S APPLE SPICED RUM SOUR

Serves one

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For the sugar syrup, I put 2 tablespoons of brown sugar and 2 tablespoons of water into a jug and shook it up for 3 minutes. I then let it sit for 30 seconds and then gave it a good shaking again. Pop your sugar syrup, spiced rum, lemon, ice and angostura bitters into the large side of the shaker.

Now for the part that a lot of people do not enjoy, the egg white. Not all recipes call for egg white, but because we’re the adventurous type, I decided to keep it – I just love how creamy it makes drinks. Pop your egg white into the smaller side of the shaker until we are  ready to mix. Please remember, dairy or egg whites should always be kept separate from your citrus until the moment you are ready to mix.

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Now you are ready to combine all of your ingredients and shake what yo’ momma gave ya! Once you have shaken for at least 30 seconds, crank that shaker open, pour that frothy, deliciously creamy cocktail into your desired glass, top with some apple cider and get drankin’.

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I hope you enjoy my delicious take on a classic whisky sour. If you have any cocktails you think I should make, leave me a comment below. Until next time fellow rum lovers x

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Photography © by Kara’s Rum Quest – Copyright: All rights reserved.

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This article is posted on karasrumquest.com – All rights reserved – Copyright © 2017.

MULLED SPICED RUM

A few weeks ago, I went to a wonderful Christmas in July dinner party on Scotland Island. My offerings, Sailor Jerry glazed pigs in blankets and Mulled Rum made with Kraken Dark Spiced Rum – of course they were!

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Christmas in July is for all us northern hemisphere dwellers who have set up camp in the southern hemisphere. We ultimately recreate Christmas with our friends and no family… which ultimately makes it a little better than an actual December Christmas. No? Either way, we get two Christmases, and that’s awesome!

Any who, I based my Mulled Rum on Kraken’s amazing Squid Bite cocktail – with a few little cheeky extras.

All you’ll need:

  • Two cups Kraken Dark Spiced Rum
  • Three cups of Bundaberg apple cider
  • Orange slices
  • Three Star anise husks
  • Nutmeg
  • Cinnamon sugar for the glass rim

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And here is the best part, all you need to do is throw all of the above into a pot, bring to boil and serve up to your guests.

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Whilst your mulled rum is get all yummy and warm, run an orange slice around rim of your glass and then dip the rim of your glass into the most amazing ingredient ever, cinnamon sugar.

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Once your mulled rum is all warm, pour that bad boy into your cinnamon sugar rimmed glass and enjoy possibly the best mulled rum ever! 😉

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