sparkling rum sipper

Sparkling Rum Sipper

 

I posted starting my infusion about a week ago, then life got in the way.  This weekend we did finally enjoy this made up drink from the infusion.  It’s a great autumn drink, as I tasted the deep fruit flavors of dried apricot and pear right away and it felt fallish.  However this would make a great poolside sipper as well and changing up the fruits in the infusion to match the season could lead you down many delicious paths.

Sparkling Rum Sipper

To Infuse the Rum:

1 750 ml bottle dark rum

1-2 ripe pears, cored and quartered

¾ cup dried apricots, halved

½ cup dried cranberries or cherries

Place rum, pears and dried fruit in a large, jar with a wide opening.  Let fruit infuse in the rum for 2-3 days at room temperature.   Strain out solids and discard.  You should keep this fruit infused rum in your refrigerator now.

 

To make 2 cocktails:

4 tablespoons honey, warmed slightly

2 tablespoons lemon

1.5 ounces infused rum

2 slices lemon

1-12 ounce bottle Richard’s Sparkling Rainwater (or your favorite sparkle)

Pour the honey, lemon juice and rum into the bottom of a 12 ounce glass.  Stir to blend.  Add crushed ice to the top of the glass then top off with sparkling water.  Squeeze in lemon slice.  Give it a quick stir and you are ready to enjoy!