Must Have This: Cocktail

As a general rule, we do not consume rum with much frequency. Very early in our young life, we had a number of unfortunate encounters with a particular coconut-flavored variety of the liquor (mixed with a highly caffeinated red beverage, anticipating recent alcohol/caffeine combinations by at least half a decade- oh, the pangs of youth) and as a result, have enjoyed but a smattering of pina coladas in the subsequent years.

So it was with a trepiditious heart that, last Sunday, we accepted a Rum Runner at a party we happened to be co-hosting. (Our infinitely charming co-host had concocted some Cuban porcine magic he informed us was Lechon Asado, salsa emanated from the stereo, and a selection of our favorite persons were in attendance- it was, in short, the makings of a smashing afternoon) We were, however, happily surprised with the delicious and terribly potent beverage placed in our hands.

A Rum Runner, we are told, is made with silver and gold (aged, not spiced) rums, banana and blackberry liqueurs and pineapple and orange juices. The variation we enjoyed was only altered by using black-raspberry liqueur instead of blackberry liqueur (we did make a concerted effort to find blackberry liqueur- and we did- but it was significantly more expensive than we cared to pay for a flavor we planned to mix with three other alcohols), and let us tell you, it was fabulous. Sweet and very strong, the runner was a big hit at the party, and each of us enjoyed five? six? We find the numbers begin to blur once we reached the fifth refill.



We find this recipe to be a good one. We strongly encourage you drink one, or two, but if you do enjoy the rum runner, please employ a driver for the evening.

Post Script: We also found the glasses from which we sipped the runner to be sassy, mischievous and, in a word, a hoot. They are available from Fish & Eddy's here.