Friday was National Rum Day … if you didn’t hear. I’m usually on time about chatting up these big culinary days, and I had everything laid out to prepare a super fabulous post to publish on time. But the Guy came in town, kind of unannounced and it shook my day… in the best kind of way. Everything I was doing was instantly halted. We had to do this, that, and the wonderful other to make up for 2 weeks of missing each other.
And so here I am on Monday, sharing a souped version of my delicious round-up.
I’m Cuban and rum is our thing. It’s one of the top five spectaculars we’re known for. Bacardi is originally from the island but later sold or transferred over to Puerto Rico. I don’t think I know 8 people that knew such *minor* detail. But it’s true. Ironically, I recently connected in real life (after 4 years of working together over cloud) with the founder of this amazing tea company, now working as an international consultant for the famed rum brand. And oddly enough, though not really, I’m not a huge fan. It is great for mixing cocktails and making piña coladas. No personal endorsement here, but their Malibu variety is pretty tasty.
Since it plays such a pivotal role in Cuban food and culture, I thought it appropriate to share some of my fave recipes I’ve cooked up here before on Flanboyant Eats. And also put up a mojito! Ugli fruit mojito with Emeril apart, I’ve never put one up here so it’s about time, no? Since I’ve had grapefruit in abundance this past week, and truthfully, it’s just a wonderful citrus to play with unconventionally, a la this dessert, I wanted to make a tart-y mojito.
And here it is. Full of punch, sweetness, and bite.
What I enjoyed differently this time was making it a dark mojito using Zacapa Rum, a premium spirit I came across during the Atlanta Food & Wine Festival a few years ago. I was so impressed with its smoothness and clean finish I kept the little booklet it comes with for about 2 years before I finally found it in retail. It was a joyous moment when I finally put my finger on it. I’ve since made some lovely cocktails with it and this insanely perfect rum raisin flan.
It’s Monday and with the intense week I’m about to have, I’d love to sit back, sip on this, and then get my bearings together. But for now, I’ll stare at the pics and let you contemplate mixing this up. Find Zacapa, too. It’s hands down the best rum I’ve ever tasted.
That’s a pretty big statement from a Cuban.
But I tell no lie
How’d you enjoy National Rum Day?
- 2 oz. Zacapa rum
- 1 oz. blue agave
- 1 oz. fresh grapefruit juice, room temperature
- 3 -4 chunks of fresh grapefruit
- 1/2 oz. fresh squeezed lime juice
- tonic water
- 5 mint leaves, reserve 2 for garnish
In small glass, mix grapefruit juice and agave. Blend well. In martini shaker, add lime juice and muddle mint using pestle or wooden spoon. Add rum and grapefruit juice and agave mix. Shake well. Pour into tall chilled glass filled with ice. Add grapefruit chunks. Top with a splash of tonic water. Garnish with mint leaves.