Rum Breeze Cocktail
A tiki rum cocktail made with fresh fruit juice and a demerara sugar simple syrup, from Gabby Peyton's 2023 book Where We Ate.
Ingredients
Demerara Simple Syrup (Makes 1½ cups)
- 1 cup demerara sugar
- 1 cup water
Rum Breeze
- 1½ oz blackstrap rum
- 1½ oz light rum
- 3 tbsp pineapple juice
- 2 tbsp freshly-squeezed lime juice
- 1 tbsp freshly-squeezed orange juice
- 1 tbsp demerara syrup
- 1 tsp orgeat syrup or grenadine
- brandied cherry or pineapple wedge for garnish
Instructions
Demerara Simple Syrup
- Put the demerara sugar and water in a small saucepan set over medium heat. Bring the mixture to a simmer, stirring often, until the sugar is dissolved, 2 to 3 minutes, and the mixture has thickened ever so slightly.
- Remove the syrup from the heat and let cool completely.
- Store the remaining syrup in a sealed glass jar in the fridge for up to 1 month.
Rum Breeze
- Add all the ingredients to a shaker with ice and shake until well chilled. The shaker should be cold to the touch.
- Strain into a stubby glass filled with crushed ice.
- Garnish with a skewered brandied cherry or a pineapple wedge.