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Rum Breeze
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RUM BREEZE

Course Drinks
Servings 1 servings
Author Gabby Peyton, author of Where We Ate: A Field Guide to Canada's Restaurants, Past and Present

Ingredients

  • 1½ ounces (45 ml) blackstrap rum
  • 1½ ounces (45 ml) light rum
  • 3 Tbsp (45 ml) pineapple juice
  • 2 Tbsp (30 ml) lime juice freshly squeezed
  • 1 Tbsp (15 ml) orange juice freshly squeezed
  • 1 Tbsp (15 ml) demerara syrup (see below)
  • 1 tsp (5 ml) orgeat syrup or grenadine
  • Brandied cherry or pine- apple wedge for garnish

SYRUP

  • 1 cup (250 ml) demerara or turbinado sugar
  • 1 cup (250 ml) water

Instructions

  • Add all the ingredients to a shaker with ice and shake until well chilled. The shaker should be cold to the touch.
  • Strain into a stubby glass filled with crushed ice.
  • Garnish with a skewered brandied cherry or a pineapple wedge.
  • Demerara Simple Syrup
  • Put the demerara sugar and water in a small saucepan set over medium heat. Bring the mixture to a simmer, stirring often, until the sugar is dissolved, 2 to 3 minutes, and the mixture has thickened ever so slightly.
  • Remove the syrup from the heat and let cool completely.
  • Store in a sealed glass jar in the fridge for up to 1 month.

Notes

Excerpted from Where We Ate: A Field Guide to Canada’s Restaurants, Past and Present by Gabby Peyton. Copyright © 2023 Gabby Peyton. Recipe photography credits: Gabby Peyton. Published in Canada by Appetite by Random House®, a division of Penguin Random House Canada Limited. Reproduced by arrangement with the Publisher. All rights reserved.