Ahh, rum. It was my spirit of choice back when I hit the legal drinking age (no, really, I was a goody two shoes and didn’t drink until I was 21*), probably because I grew up watching Aunt Marie mix Pina Coladas at my grandmother’s wet bar and I just thought that was the life, right there.
(*Except for that Thanksgiving we were in Louisiana and the legal drinking age was still 18. And, when unsure of what to order, my companion said “Order an Amaretto Sour–it’s what I get when I’m driving.”)
Rum and coke, fruity rum libations, rum balls, rum cake… rum and I were friends.
Funny, though, when I look back at the cocktails I’ve created over the last couple of years, not many of them have been rum-based! What’s even more shocking is that I’ve been favoring vodka and gin over my beloved rum, and I used to think vodka was the supreme evil after one disastrous night about 10 years ago. (Truth be told, it wasn’t the vodka’s fault, that night can be chalked up entirely to questionable choices on my part, only alleviated by a guardian angel with the patience of a saint.)
Still, rum and I go way back, which is why this recipe that I was sent on behalf of Cruzan flavored rums sounded worth sharing with y’all, today.
2 parts Cruzan® Black Cherry Rum
1 part Cruzan® Vanilla Rum
1/2 part Chocolate Syrup
1 part Milk
Combine all ingredients in a blender with 1/2 cup of ice and blend until smooth. Pour into a chilled glass drizzled with chocolate sauce. Top with whipped cream and garnish with a cherry.
I’m not usually big on frozen cocktails these days, but even I’m intrigued by this one. And while I haven’t tried Cruzan’s Black Cherry or Vanilla rums, I was certainly pleased with their Pineapple rum back when I was on a Caipirinha kick a couple summer’s ago!