Don’t let the name of my daily Belizean frozen rum drink put you off. This cocktail of blended fruit, ice and rum is delicious. It’s also the best way to use up fresh fruit, such as bananas and mangoes, that is too ripe and mushy to eat on its own.
The over-ripe fruit is also full of natural sugars, so you don’t need to add any sugar or syrup. And a thorough blending renders it extra smooth. You can switch it up by adding any fruit you fancy (papaya, pineapple), or pour in coconut water or coconut milk for more of a pina colada taste. It’s pretty scary how quickly these go down when you are poolside or swinging in a hammock on a dock on Ambergris Caye!
Rotten Fruit Rummy
- 2 over-ripe bananas
- 2 small, mushy yellow mangoes
- 2-3 cups watermelon
- 1 cup or so One Barrel Rum
- 1-2 cups mixed tropical fruit juice
- 12 ice cubes
- Garnish: hibiscus flower
Method: Add ingredients into a blender and blend until thoroughly combined. Pour into daiquiri cups and garnish with a hibiscus flower.
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