Rum with Coconut Water & Lime

Have you ever tried a really high quality rum? Until recently we hadn’t had the pleasure.  I didn’t even realize that rum was a spirit that could be appropriate for sipping straight rather than hiding in a daiquiri or some such.  By now you know we’re big supporters of locally made artisanal food, so we were really excited to discover a new distillery in our neck of the woods that is making this lovely rum!

A good rum actually reminds us of Bourbon.  Tesouro has tasting notes of caramel and pepper with a smooth finish.  By the way, that comparison to Bourbon is a major compliment coming from us.  See what I mean?

We didn’t want to mask all that deliciousness with overpowering mixers, so we kept it simple.  Coconut water stays true to rum’s roots without being too tropical and abrasive.  Lime brightens it up and holds it together.  We used one big ice cube per drink – old fashioned style – and were totally pleased with the results. 

One note – I’m obsessed with the brand Taste Nirvana for coconut water.  It has so much light fresh coconut flavor.  I find that other brands taste kind of like water, but this one actually tastes like coconut without being creamy or sweet.  I’m not being paid to say this, I’m just obsessed with Taste Nirvana.  So, I recommend it but it is not mission critical to this cocktail like a high quality rum is!

Rum with Coconut Water & Lime

• 1.5 ounces high quality rum.  We used a Longmont distilled rum, Tesouro.
• 1.5 ounces coconut water.  I like Taste Nirvana.
• Squeeze of lime (approx 1/4 lime)

Pour all ingredients in a lowball cocktail glass, add one large ice cube, and serve.

Paloma

It has been far, far too long since we've posted a cocktail. Please, don't think that I've become a teetotaler all of a sudden. Goodness, no. But lately, I've reached for either red wine or bourbon on the rocks, and that does not leave much to write about. (I wish that I could write about red wine, but I also don't want to go down that road. It is hard enough now that my liquor tastes have been elevated well above what my income should allow.)

But here we are teetering on the edge of February, and grapefruit has been calling my name. I've done plenty of mixing with gin and with vodka, but today tequila comes into play. Say hello to Paloma.

I stumbled upon this lovely lady while flipping through the pages of Bon Appetit. They were using this cocktail to tout one of the trendiest liquors of the year, mezcal. Well, mezcal has not yet graced my liquor cabinet, but I have plenty of tequila which palomas are typically made with, so here we are. Fresh grapefruit, tangerine, and lime juice, tequila, sparkling water, and just a touch of sugar. This Mexican drink is traditionally made with grapefruit soda, but is there anything more lovely and refreshing than fresh grapefruit juice?

I added some tangerine because my grapefruit just wasn't yielding the amount of juice I wanted it to, and I love the natural sweetness that it imparts. While this drink is perfect for winter with all that happy citrus, I can see sipping this one all summer long.

Paloma

adapted from Bon Appetit

• kosher salt

• 1 grapefruit, juiced

• 1 tangerine, juiced

• 2 tbs fresh lime juice

• 1 tsp sugar

• 1/2 cup tequila, divided

• ice

• 1/2 cup sparkling water, divided

1. Put some kosher salt on a place. Dab your finger into some grapefruit juice and then run it around the edge of two highballs. Dip the rim of each glass into the salt.

2. Combine juices and sugar into a small pitcher and stir together. Then divide equally among the two highballs.

3. Stir 1/4 cup tequila into each glass, and then add ice. Top off each glass with 1/4 cup sparkling water.