Our latest trip back home to St. Croix over the Thanksgiving holiday weekend was filled with fun and surprises, not the least of which being the sinfully satisfying Cruzan Rum cocktail you see pictured above.
As long as I’ve known him, Frank’s never been afraid to push the boundaries behind the bar. He’s always experimenting with new flavor combos, ingredients and spirits to create truly magical taste sensations.
His newest creation just might be my favorite, and not just because he made it up on the spot at Eat expressly for me.
It’s crisp, light, and refreshing with the perfect balance of sweet and stiff, the rum refusing to get lost amid his fellow companions in the glass.
If I am to be the inspiration for a rum cocktail, well, I can hardly imagine a better one.
The recipe, as told to me by Frank, is as follows:
Combine some Cruzan Estate Diamond Light Rum, fresh lemon juice, simple syrup, and St. Germain. Shake and strain over fresh ice, then top with a little Angostura Bitters and Pama (pomegranate liqueur).
Now, he didn’t give me exact measurements as this drink is still very much a work in progress, but I’d guess two or two-and-a-half ounces of rum, an ounce of lemon juice, and half an ounce each of simple syrup and St. Germain. A couple squirts of bitters and enough Pama to bring out what Frank described as “that lovely red and pink color.”
Lovely and delicious – hmmm… maybe Frank wasn’t really thinking about me when he conceived this tasty treat after all!
Either way, this drink is amazing, and certainly worthy of an equally amazing name. This is where you come in.
Help us come up with a name for Frank’s latest cocktail by leaving your suggestions in the comments section below, or by shooting us a note here. We’ll pick a winner on January 2, 2015.
Grand prize: a cool Cruzan Rum Tervis mug just like this one.
Cheers + good luck!