For the last two years, we’ve had to deal with Hurricane Matthew and Hurricane Irma. Luckily we escaped without any serious damage and us and the pets ended up being just fine. After enduring all the headaches and stress sh*ts from Irma last year, we were really hoping to not have to go through that crap again. No such luck there ! Originally we weren’t in the path of Florence but it looks like we’re going to get at least tropical storm weather from her. We live in Georgia, about an hour from Savannah. We plan on staying put so today we put the finishing touches on our hurricane supplies which included a couple bottles of rum and coke to go with it. Nobody should have to go through a hurricane sober !
Take care everybody, especially those whose lives are being affected by Florence !
Chile fruit seasoning for serving (we forgot to use it)
Mint for garnish (we didn’t use it)
Add the watermelon, milks and rum to a baking dish, whisking to combine. Cover the dish and place it in the freezer for 6 hours or overnight.
When you’re ready to eat his, scoop your portion into a bowl and sprinkle it with the fruit seasoning afterwards. Top with mint and enjoy !
You taste watermelon first and foremost but you can taste the coconut milk as well. The coconut milk and condensed milk gives this dessert a nice creamy texture. You taste the rum but it’s not too strong tasting.
We got this recipe from Chile Pepper magazine.
We weren’t paid in any form to promote Bacardí or Chile Pepper magazine.
¾ cup frozen pineapple juice concentrate, thawed (from 12-oz. can)
1 (6-oz.) can frozen limeade concentrate, thawed
4 ½ cups cold water
¾ cup rum
3 ½ cups lemon-lime flavored carbonated beverage (we used Sprite)
In a large nonmetal container, add to it the pineapple juice concentrate, limeade concentrate, water and rum, stirring to combine. Put a lid on the container and freeze the mixture overnight.
When you’re ready to enjoy this, pull the mixture out of the freezer and let it sit at room temperature for 20 to 30 minutes or until it becomes slushy (20 minutes did the job for us). For each serving, spoon ½ cup of the slush into a glass, followed by ¼ cup of the carbonated beverage. Serve right away (we had our drinks in mason jars and it took 2 servings to fill the glass up).
We loved this drink ! You taste the pineapple first but then you taste the limeade afterwards. You don’t taste the rum so much but this sweet-tart of a drink will have you feeling a buzz after one serving !
Take a small saucepan out and add to it the water, rum, lime juice and sugar. Turn the heat up just high enough for a simmer to occur. Once simmering, add the mint into the saucepan, lightly mashing it afterwards. Let it simmer for 2 minutes then take the saucepan off the heat. Let the mixture cool for 15 to 20 minutes (we went with 15 minutes).
Strain the mixture into a glass measuring cup (we put a strainer over a small mixing bowl). Throw away the mint leaves. Divide the mixture among the 6 cups. Place a small piece of aluminum foil over each cup. Place them in the freezer for 1 hour.
Take each stick and place it through the middle of the foil. Leave in the freezer for 2 hours or until firm.
When you’re ready to eat, take the foil off and peel away the paper cups or with a plastic cup, gently twist it out or if you’re using shot glasses, run the bottom of the glass under cool running water until the pop comes out or run a small thin knife around the inside edge until the pop comes loose (we used paper cups).
This is a really refreshing popsicle to have on a hot day. The mint comes through right away, we loved it. We will say that you’re not going to get drunk from eating this (we couldn’t taste the rum at all) but this was still a treat we enjoyed regardless.
This is a perfect pie to enjoy during the summer !
-1 (9-inch) graham cracker crumb crust or baked pasty shell (we used a graham cracker crust)
-1 (8-oz.) pkg. cream cheese, softened
-1 (14-oz.) can Sweetened Condensed Milk
-2/3 cup frozen strawberry daiquiri mix, thawed
-2 Tbsp. light rum
-1 cup (½ pint) whipping cream, whipped
1.) Take a large mixing bowl out and add in the cream cheese, beating it until it looks fluffy. Slowly beat in the condensed milk until the mixture’s smooth. Mix in the daiquiri mix and rum before folding in the whipped cream. Take the bowl mixture and pour it into the crust. Stick the pie in the freezer for 4 hours or until firm. You could refrigerate any leftover pie but we really recommend the freezer.