aguardiente<\/a> “shots”) of dark rum from a carton (suprisingly good!)<\/p>\nthe flesh from a quarter of a regular-sized mango<\/p>\n
the juice of a lime<\/p>\n
a small sliver of red chilli (or a dash of chilli powder)<\/p>\n
a teaspoon of sugar<\/p>\n
a dash of salt<\/p>\n
In the bottom of a container with a lid (those metal coffee cups with lids work a treat, if u don’t have a cocktail shaker handy) squash up the mango (those wooden implements used here to mix up hot chocolates are perfect for this) with the sugar and salt. Add the remaining ingredients and a healthy dose of ice, and shake with gay abandon. Strain as best you can into a glass, and get into it.<\/p>\n
2. Jose Asuncion.<\/strong><\/p>\nSprinkle a freshly sliced and peeled disk of pineapple with some ground cinnamon, and grill it until you see the cinnamon nicely absorbed, and then chop it up.<\/p>\n
2 shots of rum<\/p>\n
2 or 3 basil (albahaca) leaves<\/p>\n
the juice of one lime<\/p>\n
1 teaspoon of sugar.<\/p>\n
Moosh up the pineapple, basil, and sugar like you did for the mango cocktail. Add the remaining ingredients, ice, shake and strain into a copita or mouth.<\/p>\n
<\/p>\n
*A couple of notes: as the acidity and size of limes is fairly variable, this is just a rough guide – balance the lime with the sugar until it’s at the right level of dryness (or sweetness) for the targeted palate. You should be able to get basil at most supermarkets, but, if not, try rosemary or mint. And, enjoy responsibly, OK? No need to abuse those almost-too-handy late night domicilios (booze couriers) too much, now.<\/p>\n
<\/p>\n
Paul G<\/p>\n
<\/p>\n","protected":false},"excerpt":{"rendered":"
Even before the glory days of the 80s, where Tom Cruise, blue drinks, poor taste, and douchebags reigned supreme, cocktails have raised the crude act of downing booze into a delicate, intricate art-form. Or maybe I’m just saying that to justify this post. Well, in the spirit of Friday, which everyone knows […]<\/p>\n","protected":false},"author":88889,"featured_media":6844,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"ngg_post_thumbnail":0},"categories":[115,4,66,393],"tags":[2870,2867],"yoast_head":"\n
Cocktails in Colombia: Friday Rum Suggestions - Colombia Travel Blog by See Colombia Travel<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/seecolombia.travel\/blog\/2013\/02\/cocktails-in-colombia-friday-rum-suggestions\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Cocktails in Colombia: Friday Rum Suggestions\" \/>\n<meta property=\"og:description\" content=\" Even before the glory days of the 80s, where Tom Cruise, blue drinks, poor taste, and douchebags reigned supreme, cocktails have raised the crude act of downing booze into a delicate, intricate art-form. Or maybe I’m just saying that to justify this post. 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<\/a>