Mac is back with his summer rum cocktails. This was the perfect pond-side cocktail after our long bike ride. It’s a tiny bit spicy, a tiny bit sweet with a kick of lime and an addictive edge from the Tajin rimmed glass.
Makes (1) cocktail:
- 2 T Tajin
- Wedge of lime
- Ice cubes
- 1-1/2 oz good dark rum
- 1 tsp jalapeno simple syrup (recipe below)
- 1 tsp lime juice
- 3 oz pineapple juice
- 3 oz club soda
- slice of lime
Rub the edge of your glass with wedge of lime. On a small plate, sprinkle Tajin. Rim glass all the way aroundby dipping edge evenly in the Tajin. Carefully add 4-5 ice cubes, rum, jalapeno simple syrup, lime juice, pineapple juice and club soda. Stir and garnish with lime slice.
JALAPENO SIMPLE SYRUP
- 1 C organic white sugar
- 1 C water
- 2 organic jalapeños, sliced into rounds
In a small saucepan over medium high heat, add sugar and water. Bring to a boil and add jalapeno slices. Reduce heat to low and simmer for about 10 minutes. Remove from heat and strain liquid into a glass jar. Reserve jalapeno slices for other uses – possibly a garnish for your cocktail. Store in refrigerator for up to 4 weeks.
- For a richer flavored jalapeno simple syrup, use turbinado sugar in place of white sugar. OR use half white and half turbinado. It will be dark in color, which is a nice compliment to the dark rum.
- Dipping a slice of fresh pineapple in Tajin as an additional garnish would be delicious and pretty.