Ingredients
- Light rum1 1/2 oz
- Triple sec1 tblsp
- Lime juice1 1/2 oz
- Sugar1 tsp
- Cherry1
- Ice1 cup crushed
Instructions
Combine all ingredients (except for the cherry) in an electric blender and blend at a low speed for five seconds, then blend at a high speed until firm. Pour contents into a champagne flute, top with the cherry, and serve.
Expert Tips
Glassware Tip
The narrow flute preserves bubbles and directs aromatics to your nose. Never fill more than two-thirds full to appreciate the effervescence.
Fresh Citrus Tip
Always squeeze fresh citrus juice rather than using bottled. Roll the fruit on the counter before cutting to release more juice, and strain out seeds and pulp for a smoother drink.
Sweetener Tip
Make your own simple syrup by dissolving equal parts sugar and hot water. It mixes more smoothly than granulated sugar and allows precise sweetness control.
Rum production began in the Caribbean in the 17th century, making it one of the oldest commercial spirits in the Americas.
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