Recipe: Basil and grape rum cocktail
Cheers! I went to a Bacardi rum tasting recently. I sat at a table with a placemat of eight shot
I went to a Bacardi rum tasting recently. I sat at a table with a placemat of eight shot glasses of rum. I have to admit, it did scare me. But it was a tasting and, as Lisa Jazwinski from Bacardi Canada said, you just have to let it touch your tongue to taste the flavour. We tried the rum at different stages of distillation, filtering and blending of alcohols.
There’s been little research on the healthfulness of rum compared to other alcohols, though one 2008 study found that rum (among some other alcoholic drinks) contains copper because of the manufacturing process.
Also at the event they had laid out three tables of fresh food, and we were to pick any ingredients to make a personal cocktail, from sweet fruit to crunchy vegetables to tasty spices. I picked the unlikely pairing of basil and grapes, and this tasty recipe was created for me by a mixologist at the tasting (make it a mocktail if you prefer):
• 3 leaves of fresh basil
• 5 seedless grapes
• 1 oz Bacardi Superior rum (optional)
• handful of ice cubes
• 5 oz cold apple cider
Tear basil into small pieces and add to tall glass. Add grapes and muddle until the grapes are mashed and mixed with the basil. Add rum, ice and cider. Shake well in a cocktail shaker. Pour into chilled cocktail glass using a strainer. Garnish with grapes and basil on a toothpick. Makes one drink.
Calories 83, Protein 0g, Fat 0g, Carbohydrates 5g, Sugars 4 g, Fibre 0g
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