Monday, August 12, 2013

Ramutan-a-ding-dong!


After all the squeezing and mixing we had one of the best tall rickeys EVER! My finished simple syrup was infused with lychee juice and fresh rambutan.

Easy Rambutan Simple Syrup

1 cup sugar
3/4 cup water
1/4 lychee syrup
6 rambutans (peeled)

Bring syrup to a boil while stirring liquid. Cook for two minutes, turn off heat and cover. Cool and strain into a bottle with a pourer.

Rum Rickey Rambutan

1 1/2 oz dark rum
1/2 oz rambutan syrup
1 oz fresh-squeezed lime juice
sparkling water or soda

Fill a tall Collins glass with crushed ice. Add first three ingredients and shake well. Fill glass with soda or sparkling water and garnish with a speared half of rambutan and lime wedge.

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