If I’m being honest, rum was very, very good to us in Key West.
Usually, beer or wine are our alcoholic drinks of choice. Sure, we like a good margarita in the summer, but even that requires a fair amount of preparation in order to make a really, really exceptional one. Not one for mixes, we hand squeeze the limes one-by-one. Add a good tequila. Then the salt. Factor in the dirty dishes, the juice and wayward salt on the counter. Well, you get the idea. It’s still a chore (but totally worth it!).
In Key West, rum was our “theme”. It was our go-to. From Sloppy Joe’s Bar to the Rum Barrel, we ordered rum runners and rum punches and the only thing that was consistent was the inconsistency in recipes. All good. Very, Very good.
The primary motivation for coming up with this slightly-north-of-Key West cocktail was rum (duh), but also the desire to make a drink that isn’t too sweet, is relatively easy to put together, and uses the fabulous citrus from the early spring CSA. Sure, you still have to juice the grapefruit but please opt for fresh over prepared juice as it is a main flavor in the drink. Same with the ginger ale…go for quality. It really does make a difference.
This recipe makes two good-sized cocktails.
- 1 cup fresh-squeezed ruby red grapefruit juice
- 3 ounces light rum
- 2 ounces triple sec
- 8 ounces ginger beer/ginger ale
Add all ingredients to a large shaker. Stir gently and pour into glasses over ice. Garnish with fresh grapefruit (or add chunks of grapefruit to the glasses). Optional: wet rims of glasses with a wedge of grapefruit and roll rims on a saucer with sugar.