mixology: citric blueberry rum Tweet

citric blueberry rum, originally uploaded by gorgeoux.

This cocktail was created for the first time on Wednesday, and then repeated on Friday following public demand. Few things are as useful as playing with quantities and ingredients with more than yourself as the guinea pig. I won't tell you, thus, which kind of rum to use, because I had three different ones at hand and used them all with good results.

What I can tell you, though, is that a good rum will come through beautifully in either of the combinations below, while a less interesting one will pass unnoticed. Time to roll your sleeves up and gather the goodies around you: one orange (any juicing kind), one lemon, at least 100 g of fresh blueberries, powder sugar, rum and ice cubes.

While the glasses are chilling, take a reamer through the orange and lemon halves with confidence, spilling juices into the shaker. Add the blueberries and the powder sugar--only if you have something against slightly sour drinks. Shake a few times. Muddle the berries. Add several ice cubes and 75 ml of rum. Shake until your hands get cold.

Pour through strainer into glasses, garnish with as many blueberries as you can spend (I picked plenty of the biggest), and treat two people. Bonus: you can try the same procedure and amount of berries with two limes. Keep the rum at the same level and try brown sugar--if any. When muddled well, you can taste the lime as both flesh and skin.

I wonder whether my traveling next week will change this new habit. Anyway, cheers!