100100 M AY 2019
- To make 1 drink, combine 6 table-
spoons passion fruit–coconut mixture
and rum in a cocktail shaker. Fill with ice;
cover and shake until well chilled, about
12 seconds. Strain into a highball glass
filled with ice, and top with Angostura bit-
ters. Serve immediately. —CYLLAN HICKS,
CLYDE’S CARIBBEAN, BROOKLYN
Gone Rumming
PHOTO P. 98
TOTAL 10 MIN; SERVES 1This peerless rum and Coke leans on tiki
tradition, layering the cola with multiple
rums for the most complex flavor possible.
To extract a bit of aromatic lime oil, mud-
dle a spent lime shell in with the rums.
(Use the juice for other drinks, or add it in
if you like your rum and Coke tart, Cuba
Libre–style.) If you can’t find the sug-
gested rums below, substitute each with
another rum from the same country: equal
parts of something funky from Jamaica,
something rich and mouth-filling from
Guyana, and a toffee-laced Puerto Rican
option, plus a second Jamaican rum that
offers a touch of creamy barrel sweetness.
Batch the rum blend in advance so you’re
not lugging so many bottles to the shore.(^3) / 4 cup (6 oz.) milder Jamaican rum
blend (such as Appleton Estate
Reser ve)
(^1) / (^4) cup (2 oz.) Jamaican pot-stilled gold
rum (such as Hamilton Jamaican
Pot Still Gold)
(^1) / 4 cup (2 oz.) aged Puerto Rican gold
rum (such as Bacardí Añejo Cuatro)
(^1) / 4 cup (2 oz.) aged Demerara rum from
Guyana (such as El Dorado 8 Year
Old Cask Aged)
1 lime, halved
1 (7^1 /^2 -oz.) can cola soft drink, chilled
Lime wedge, for garnish
1 (50-ml) mini bottle of rum
(such as Bacardí), placed in freezer
overnight, for garnish
- Stir together rums in a jar with an air-
tight lid. Seal and store at room tempera-
ture up to 1 year. - To make 1 drink, squeeze juice from
lime halves, and reserve juice for another
use. Combine lime halves and rum mix-
ture in a bowl. Muddle well to release oils
and a bit of the remaining lime juice;
remove and discard lime halves. Fill a
highball glass with ice; fill three-quarters
of the way with cola, and top with 6
tablespoons rum-lime mixture. Garnish
with a lime wedge and an upside-down
unopened mini bottle of Bacardí. —BRIAN
MILLER, THE POLYNESIAN, NEW YORK CITY
Strawberry Daiquiri
PHOTO P. 98
ACTIVE 10 MIN; TOTAL 1 HR 10 MIN; SERVES 1The best strawberry daiquiri is bright
and full-flavored but never too sweet,
balancing juicy berries and tart lime. Up
the aromatic ante here with a no-cook
syrup made with mashed strawberries
and fragrant lime peel.3 limes
1 lb. fresh strawberries, hulled and
sliced
2 cups granulated sugar
3 Tbsp. (1^1 / 2 oz.) white rum
Fresh strawberry and lime wheel,
for garnish- Using a vegetable peeler, remove green
lime peels in strips, being careful to avoid
white pith. Place peels in a large bowl.
Juice limes, and set aside juice. - Add strawberries and juiced limes to
bowl with lime peels. Add sugar, and
muddle to crush fruit. Let stand at room
temperature, stirring occasionally, until
sugar is completely dissolved, about 1
hour. Pour through a fine wire-mesh
strainer, and discard solids. (You will
have about 1^3 / 4 cups strawberry mixture.)
Store in an airtight container in refrigera-
tor up 1 week. - To make 1 drink, combine white rum, 2
tablespoons reserved lime juice, and 1^1 / 2
tablespoons strawberry mixture in a
cocktail shaker. Fill with ice; cover and
shake until well chilled, about 12 seconds.
Strain into a coupe glass. Garnish with
strawberry and lime wheel.
—CHUCK A. RIVERA RODRÍGUEZ, JUNGLEBIRD,
SAN JUAN, PUERTO RICO
Sandy Bottoms
PHOTO P. 98
TOTAL 10 MIN; SERVES 6This pitcher drink pairs hydrating water-
melon with the delicate fennel-and-herb
flavor of Peychaud’s bitters. You can buy
high-quality watermelon juice, such as
Evolution Fresh, from the refrigerated sec-
tion of your grocery store, or use a blender
to make quick work of seedless water-
melon chunks. Just process about 3 cups
of melon until smooth, and pour through a
fine wire-mesh strainer before measuring.2 cups fresh watermelon juice
11 /^2 cups (12 oz.) chilled white rum(^3) / 4 cup chilled 1-to-1 Simple Syrup (see
sidebar on p. 99)
(^3) / 4 cup fresh lime juice (from 6 limes)
(^1) / 2 cup Peychaud’s bitters
Lime wheels, mint sprigs, and small
watermelon slices, for garnish
- Combine watermelon juice, chilled rum,
chilled simple syrup, lime juice, and bit-
ters in a 2-quart pitcher; stir to combine. If
not serving immediately, seal well with
plastic wrap, and refrigerate up to 2 hours. - To serve, stir watermelon mixture well.
Fill pitcher with ice, and stir gently until
outside of pitcher is cool. Pour into rocks
glasses filled with ice, and garnish each
glass with a lime wheel, mint sprig, and
small watermelon slice.
—STEPHANIE ANDREWS, BILLY SUNDAY,
CHICAGO
Peanut Punch Fraco
PHOTO P. 64
TOTAL 10 MIN; SERVES 6Fraco is a warm-weather treat in St. Croix
of the U.S. Virgin Islands, typically made
from ice shaved by hand and topped with
a sweet syrup. Chef Digby Stridiron’s ver-
sion blends creamy, rum-spiked peanut
punch with shaved or crushed ice for a
sweet fraco adults will love.(^1) / 2 vanilla bean pod, split lengthwise
2 cups well-shaken and stirred
unsweetened canned coconut milk
1 cup creamy peanut butter
(^1) / 2 cup sweetened condensed milk
(^1) / 4 cup (2 oz.) Jamaican dark rum (such
as Cruzan Aged Dark Rum)
1 tsp. grated cinnamon (from 1
cinnamon stick)
9 cups shaved or crushed ice
Grated fresh nutmeg
- Scrape vanilla bean seeds into a
blender; add coconut milk, peanut butter,
condensed milk, rum, and cinnamon. Pro-
cess until smooth, about 45 seconds.
(Mixture will be the consistency of a milk-
shake.) Cover and chill until ready to
serve, up to 3 days. - Fill 6 lowball glasses with shaved ice
(a b o u t 1^1 / 2 cups each), heaping into a
mound. Slowly pour peanut mixture
over ice (about^1 / 2 cup each). Garnish with
nutmeg, and serve with spoons.
—DIGBY STRIDIRON, BRAATA, FREDERIKSTED,
ST. C R O IX