"Hot as Haiti" - a drink

It seems that alcoholic beverages of all varieties are very much in Vogue again. And with variety like we've never seen. Everything from alcoholic smoothies, to the be-all, end-all Martini. My friend Linda T's daughter Kris introduced me to this drink on Christmas Day, 2006, at her mother's home in Carlsbad. We were en route to our daughter's home in Poway to celebrate Christmas Day and dinner, and stopped for a brief visit. Kris was bartender for the day, and was offering two mixed drinks: one made with Pimm's, or this one, a rum-based drink with fruit juices. I opted for the latter, and have enjoyed this cocoction numerous times in the ensuing months. As long as you have the ingredients on hand - tangerines, limes, ginger ale, and mint, you're in business. Normally I'm out of tangerines and limes, maybe even ginger ale, so I need to plan ahead. Currently we're out of tangerine season here, so I've used orange juice, and particularly like the color when I've used blood oranges. I've used sugar-free ginger ale and added Splenda to sweeten the drink, with no appreciable change in flavor. It's the fruit juices and mint that travel through, and the rum is subtle, as long as you don't overdo it.

Kris got this from a little cookbook of drinks, Highballs High Heels - a Girl's Guide to the Art of Cocktails (currently out of print). This is very refreshing drink and will make a really nice break in a warm, almost hot, sunny Southern California afternoon. The picture was taken in Linda's kitchen a few weeks ago when I spent a very fun weekend with her in Carlsbad. She remembered that I had enjoyed the drink and provided the ingredients, so we both had one. What fun! Thanks, Linda. Thanks, Kris.

Hot as Haiti

Source: Linda T's daughter Kris

Author: Highballs High Heels - a Girl's Guide to the Art of Cocktails

2 pieces lime, seeded, 1-inch wedge
2 pieces tangerine, seeded 1-inch wedge
1 tablespoon sugar
6 whole ice cubes, or 6-8 cubes crushed
1 oz. dark rum
3 oz. ginger ale, chilled

Place the lime wedges, tangerine wedges, and sugar in bottom of an 8 ounce double old fashion glass or a thick, heavy bottom glass. Muddle the mixture until juice is extracted and the sugar dissolves. Add enough ice to fill the glass. Pour in the rum, and top with ginger ale to serve.
Per Serving: 257 Calories; 1g Fat (2.3% calories from fat); 2g Protein; 53g Carbohydrate; 5g Dietary Fiber; 0mg Cholesterol; 14mg Sodium. Exchanges: 2 Fruit; 1 1/2 Other Carbohydrates.

To print just the recipe, click the title at the top.