ARCHIE ROSE VIRGIN CANE DAIQUIRI

Whilst everyone here in the southern hemisphere rejoices that spring is finally amongst us, the northern hemisphere part of me once again recoils at the thought of the unstoppable sweatiness, the persistent blood sucking mozzies feeding off me and my pasty white skin turning nothing more than a deeper shade of red – can you tell I’m not a big fan of the summer?

The only saving grace the warmer weather has to offer me is the types of cocktails that appear. Fresh, zesty, fruity mixes that put a zing in my step are the ones I attract to …and that is exactly what I wanted to create for my next cocktail.

Lemon and lime daiquiri with a healthy slog of Archie Rose Virgin Cane Spirit. The first time I tried this spirit was at a house party and out of everyone, I was the only one who enjoyed it. Guaranteed, it is a spirit with plenty of “character” on the initial taste, but after a few more sips you can start to taste all the little additional features it holds – grassy, raw, citrusy.  The only way I can best describe it’s taste to none spirit drinkers is that is tastes like orange peel. Still not convincing you am I? Gah!

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Either way, it tastes bloody amazing in a daiquiri, so here is my recipe. Enjoy 😀

Ingredients

For the lemon lime syrup

  • 2 freshly squeezed lemons
  • 7 freshly squeezed limes
  • 1 cup raw sugar
  • 1 cup cold water

For the cocktail

Instructions

For the lemon and lime syrup, add the cup of sugar to your saucepan. Squeeze in your limes and lemons. Add all of your juice into the saucepan, along with your cup of cold water. Bring the mixture to a boil then simmer until your mixture takes on a syrup like consistency. After about 10-15 minute, remove the syrup from heat and allow to cool.

If you find this too tart, add more sugar and reduce the lemon. Personal preference is key. Or, if you have a pre mixed lemon and lime soft drink, why not juts throw that in! Saves a lot of time and effort.

Add the lemon/lime syrup, sugar, rum, and ice into your cocktail shaker and shake what yo mama gave ya’ for about 10 seconds, and then pour into a glass.

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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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