We recently saw a Tropical Drink Recipe said to be served at the beautiful Scrub Island Resort in the BVI and thought we’d give it a try. We made our own mango and strawberry purées by thawing frozen mango and frozen strawberries (be sure to keep the juice as it thaws) and then throwing it in the blender until liquefied. We opted not to add any sugar to the mix, thinking the fruit would be sweet enough and were happy with the results.
Be sure not to add too much ice as you are blending everything together. We started with about 1/4 c. and added a piece or two more. If the mixture is too thick, add a splash or two of lemon lime soda or Ginger Ale and stir.
The recipe called for a garnish of toasted coconut, which we didn’t have on hand, but I’m sure it would compliment the taste quite well. Other options would be a sprinkle of freshly ground nutmeg or a dark rum floater.
2 oz. mango purée
2 oz. strawberry purée
1 oz dark rum (we used Gosling’s Black Seal Rum)
1 oz triple sec
1 oz amaretto
1 oz coconut crème
toasted coconut, pineapple and maraschino cherries for garnish
Blend all ingredients with ice until smooth. Pour into a short glass and garnish with toasted coconut, pineapple and maraschino cherries.
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