The Frilly Frill

I don’t normally consume frilly cocktails. Nothing fruity. Nothing girly. Nothing ‘frilly’. I normally stick to my rye, my bourbon, my gin, and my absinthe as well. It’s hard for me to venture out into uncharted territory, but, sometimes, when you make do with what you can find, you can make things you never would have created otherwise… like this cocktail. It became a bit fruity from the maraschino juice and lemon, but it leveled out this drink’s tequila and rum. Perfect for a stormy day that started out with a little too much sun. Now, I’m nursing sun burns from a day outside, but I’m writing this recipe from an experience I’d had afterward. This isn’t my normal drink, but sometimes… that’s a good thing. I hope that if you do like girly drinks, that you try this one and like it at least as much as I did when I first tasted it!

Ingredients:

2 parts Shellback Silver Rum

1 part Corazon Tequila

1/2 part maraschino cherry juice

1/2 lemon, for juice

1 maraschino cherry

1 strip lemon peel, cut into four pieces

Directions:

Peel about an inch of lemon peel off of the lemon with a peeler. Slice into four pieces. Break a long skewer in half. Skewer two of the slices onto the stick, then a cherry, then two more slices of the peel. 

Add ice to a mixing glass. Add rum, tequila, cherry juice, and squeeze the lemon juice from half the lemon into the glass. Stir until glass becomes ice cold. Strain into a short tumbler. Garnish with the fruited skewer.

Serving Suggestions:

Cobb salad, barbecue chicken, quiche.