Wednesday, July 19, 2017

San Juan

This blender drink has a lot of potential. You could make it with a flavorless white rum like Bacardi, and the coconut and brandy would carry the sweetness along. But when you have a lightly aged white rum like Buzzard Point, with a funky panela sugar base, you can enjoy the exotic taste of rum and grapefruit juice.

I fresh squeezed all the juice but used coconut puree rather than coconut milk. The flavor is sweeter and more intense. But it is still pretty natural seeming if you just use less coconut puree.
  • 2 oz. light rum (Buzzard Point used)
  • 1 1/2 oz. grapefruit juice
  • 1 tbsp. coconut milk
  • 1 tbsp. lime juice
  • 1 tbsp. brandy (Cognac please)
Combine all ingredients except brandy in a blender with ice. Blend until smooth and pour into a chilled wine glass. Float brandy on top. 

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