In honour of London’s Rum Week I wanted to share a rum cocktail recipe with you before it ends tomorrow. Whilst I am no mixologist this drink was so good I would pay for it. The good news if I can make it so can you.
Clearly Summer is long gone and it is fair to say we skipped Autumn and went straight to Winter. Waking up to a pitch black sky, working through low grey clouds and finding shelter from the scattered showers is quite frankly depressing. I can’t help but I wish I was home, even just for a moment, to feel rejuvenated from the warmth of the sun and the vibe of a different kind of city. 
Creating cocktails, like food, is all about balance of flavours. I tend to lean towards the sweeter side but Take Me Home, although red in colour it is not just for the ladies; the burst of flavours will warm anyone’s heart. I always look for passion fruit and rum (preferably Jamaican) on a cocktail menu so those two ingredients were easy to choose. With the chilly season it seemed appropriate to include Jamaican Ginger Beer, for colour I used some sorrel (or as British people say hibiscus) and to liven things up I squeezed a lime and garnished with some mint. In just five minutes magic happens.
Amazing drinks are great recipes for celebrating or for a that much needed pick me up. So here’s to fighting those winter blues, chin chin!
Live, Love, Eat!
April x
- 100ml Dark Jamaican Rum
- 50ml Passion Fruit Syrup
- 2 limes
- ice
- 1 can Jamaican Ginger Beer
- Sorrel
- Mint
- Fill glass with ice
- Slice one lime and place slices inside the glass
- Split the ingredients equally between the two glasses, except the sorrel
- Add a splash of sorrel, just enough to tint the colour of the cocktail
- Stir and garnish with mint
Sounds like a great cocktail. I am in Korea so I will have to source Jamaican jinger beer and sorrel (habiscus). Loving the recipes. Keep up the fun interesting blogs.
Thank you Thomas! Sorry for my late response but when you’re in London you’ll have to come to my restaurant and see what’s been keeping me away from The Yummy Truth