Post by Becky at Dockwa - Published on 5/5/20 6:26 PM
Most boaters love kicking back with a beverage – and since rum is often the base ingredient of choice, we've pulled together a little list of rum spins on some Cinco de Mayo favorites.
Since the topic of this post is alcohol, a quick reminder to keep you and your crew safely on the water for years to come by boating responsibly. ⚓❤️
Mexico’s most refreshing highball, a classic Paloma is tequila, grapefruit juice, fresh lime juice, simple syrup, and soda, on ice. For rum-lovers, swap your rum of choice in for the tequila, cut back on the bitter grapefruit action, mix the three flavors and top off with some sparkle.
1oz lime juice
2oz grapefruit juice
4oz soda water (optional)
Fill a highball glass with ice (dip the rim in salt first, if you like). Add rum and lime juice, and top with grapefruit juice. Stir gently. Garnish with a wedge of lime.
1.5 parts white rum
.5 part lemon
.5 part lime
.5 part simple syrup
top with rosé
Combine all ingredients, shake vigorously and strain over ice into a collins glass. Top with rosé and garnish with a lime wheel.
2oz white rum
.75 oz simple syrup
.75 oz grapefruit juice
Bottle of prosecco
Add rum, simple syrup, and grapefruit juice to a shaker. Shake and strain into a champagne flute or wine glass and top with prosecco.
This traditional Mexican drink can be served with or without rum. You'll meed a 3-hour lead time to let it chill, but it's worth it.
Ingredients (makes 8 servings)
1 cup uncooked long grain rice
2 quarts warm water
1/2 teaspoon ground cinnamon
1 1/4 cups milk
1 (14 ounce) can sweetened condensed milk
1 teaspoon vanilla extract
1/4 cup rum, or to taste (optional)
16 cubes ice
Mix the rice and warm water together in a bowl, and let stand for 1/2 hour.
Reserving the water, drain, and place the rice in the bowl of a food processor.
Add the cinnamon and process until a paste forms.
Return the rice to the water and let stand at least 2 hours, stirring occasionally as the water turns milky white.
Strain the rice through a fine sieve into a bowl or pitcher. Stir in the milk, condensed milk, vanilla, and rum, if desired, until evenly blended.
Refrigerate at least 2 hours
To serve, divide the ice cubes between four glasses, and pour the chilled horchata over the ice.
Technically Cuban but a local favorite in Mexico City, the ideal Cuba Libre is made with fresh lime, Mexican Cola (made with cane sugar), and Angostura bitters, but you can whip up a makeshift version of your own with ingredients:
1.5oz white rum
Cilantro Jalapeño Limeade
I don't care what your drunk aunt says: a good host keeps non-alcoholic beverages on hand. If you're somewhere where you can provision some specific ingredients, have some prep time on your side, and you're in a mindset to get crafty, this spicy limeade is a fun twist on the traditional.
2 and 1/4 cups water
3/8 cup sugar
1/4 cup agave nectar
1/2 cup coarsely chopped cilantro
1/4 cup jalapeño peppers, seeded and chopped (and 2 large jalapeños)
1 tbsp sugar
1/8 tsp salt
3 lime wedges, divided
3/4 cup fresh lime juice (about 3-4 limes)
Combine the first 3 ingredients in a medium saucepan over medium-high heat. Bring to a boil.
Remove from heat; stir in cilantro and jalapeño. Let stand for 30 minutes.
Pour jalapeño mixture into a large bowl or leave in pot, cover, and chill for at least 3 hours. I let mine sit overnight.
Combine 1 tbsp sugar and the salt in a shallow dish. Rub rims of 2 glasses with a lime wedge. Dip the rims of the glasses into the sugar/salt mixture.
Strain cilantro and jalapeño mixture through a fine sieve over a bowl, discarding solids. Stir in lime juice.
Fill each prepared glass with ice. Add limeade to each glass. Garnish with 2 remaining lime wedges.
To take it back down a notch on the intricacy level: Beer! 🎉 Beer cocktails (hops-tails?) don't get enough time in the spotlight – a Heineken mimosa beats one made with champagne any day of the week thanks to less sugar and a little bite. For Cinco de Mayo try a Michelada on for size:
2 oz. tomato juice
4 drops tabasco
2 dashes worcestershire sauce
1 lime, juiced
1 pinch of red pepper flakes
1 bottle Mexican beer
Mix first five ingredients then top off with beer and ice. Boom.
Whether you're rumming it right now, ringing in tequila o' clock, or holding off the hard stuff until Memorial Day (or indefinitely), let us know what you love to toast with the most by emailing email@example.com.