Created by: Heath Vercher

Drink Name: Rum Yum

Recipe:
1.75 oz. – Aged Puerto Rican Rum Blend
0.75 oz. – Grapefruit-Serrano Syrup (see directions below the image)
0.25 oz. – Campari
0.50 oz. – Guava Nectar
0.50 oz. – Lime Juice
0.50 oz. – Pineapple Juice
(Optional) Coffee Liqueur Float

Detailed Instructions:
Build all ingredients in a shaker tin.
Add scant pebble ice and whip shake.
Pour unstrained and top with more pebble/crushed ice. It is recommended to use a glass tiki mug or Mai Tai glass.
Garnish with pineapple fronds, dehydrated lime wheel, and orchid.

Note: There are many greate aged rums from Puerto Rico. Among our favorites for this cocktail include Ron Barrilito 3 Star, Don Q Gran Anejo, Bacardi 8yr, and Scryer Rum.

Grapefruit Serrano Syrup:
1 cup – fresh grapefruit juice
1 cup – Granulated Sugar
2 or 3 Serrano Peppers

In a medium saucepan, combine 1 cup of fresh grapefruit juice with 1 cup of granulated sugar.
Split 2 or 3 fresh serrano chiles lengthwise, and remove and discard half of the seeds.
Bring the grapefruit mixture to a simmer over medium heat, stirring until sugar dissolves, and add the the chiles and remaining seeds.
Let mixture simmer for about 10 minutes, then remove from heat and let cool.
Strain the syrup and keep refrigerated for up to 2 weeks.

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