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A Tiki rum cocktail on a wooden tabletop

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.
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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.