Recipes with rum: Equinox and Jungle Bird

Serves 1.

Note: To make the honey syrup, combine equal parts sugar and honey. To make a simple syrup, heat equal parts water and sugar until sugar is dissolved, then cool. Creamier brands of canned coconut milk, such as Choakoh, which you can find in Asian grocery stores, work best. From "Rum: the Manual," by Dave Broom.

• 3/4 oz. (1 1/2 tbsp.) white rum

• 3/4 oz. (1 1/2 tbsp.) gold rum

• 1/2 oz. (1 tbsp.) fresh lime juice

• 1/2 oz. (1 tbsp.) falernum (a sweet syrup for tropical drinks)

• 1/2 oz. (1 tbsp.) honey syrup (or substitute simple syrup)

• Ice cubes

• Long strip of lime peel, twisted, for garnish

Directions

In a cocktail shaker, combine white and gold rum, lime juice, falernum, honey syrup and coconut milk. Shake together with ice cubes. Strain over fresh cubes into a rocks glass. Garnish with lime peel.

Nutrition information per serving:

Carbohydrates19 gSaturated fat3 gTotal sugars18 g

Protein0 gCholesterol0 mgDietary fiber0 g

Exchanges per serving: None.

Serves 1.

Note: If Jamaican rum is unavailable, any aged rum will do. This recipe calls for a simple syrup made with 2 parts sugar to 1 part water, unlike the traditional 1:1 ratio, but regular simple syrup will work in a pinch. To make a simple syrup, heat water and sugar together until sugar is dissolved, then cool. From "Rum: the Manual," by Dave Broom.

• 3/4 oz. (1 1/2 tbsp.) Campari

• 3/4 oz. (1 1/2 tbsp.) fresh lime juice

• 3/4 oz. (1 1/2 tbsp.) simple syrup (see Note)

• 1 1/2 oz. (3 tbsp.) pineapple juice

• Ice cubes

Directions

Shake all the ingredients together and strain into a rocks glass (or specialty glass) with 1 cube. Garnish with pineapple wedge.

Nutrition information per serving:

Calories240Fat0 gSodium5 mg

Carbohydrates28 gSaturated fat0 gTotal sugars24 g