Monday, June 3, 2019

rum jumbie

1 1/2 oz Light Virgin Island or Puerto Rican Rum (2 oz Don Q Añejo)
2 oz Pineapple Juice
2 oz Orange Juice
1/2 oz Grenadine
1/2 oz Lime Juice

Stir with ice in a tall glass (whip shake, pour into a Tiki mug, fill with crushed ice, and garnish with a mint sprig).
Two Mondays ago, I wanted to make use of this season's mint that had reappeared along the boarder of my garden plot. Therefore, I delved into Trader Vic's 1972 Rum Cookery & Drinkery and found a drink, the Rum Jumbie, that seemed amenable to a mint sprig garnish. Overall, the combination came across like a more pineapple and orange juice-forward precursor of the 2002 Sven Tiki. Once mixed, the Rum Jumbie donated caramel and fruity aromas under the mint bouquet. Next, orange, lime, and pineapple swirled on the sip, and the swallow shared rum, berry, and pineapple flavors. Overall, the Rum Jumbie was not all that tricky and instead was rather refreshing.

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