Meet your new summer obsession: the Bikini Beach Betty! Crafted with the rich smooth, banana-and-vanilla notes of Bumbu Rum, sweet pineapple, and a stunning grenadine sunset drop, this bikini clad cocktail is literally paradise in a glass. Bumbu The Original is a Caribbean rum made at the historic West Indies Rum Distillery in Barbados. It is blended with native Caribbean spices and sugarcane sourced from eight different countries, and carries a sweet, heavily spiced profile with dominant notes of banana, vanilla, caramel, and toasted oak. It is aged up to 15 years in Kentucky bourbon barrels. Because of the added spices and higher sugar content, it sits closer to a flavored spirit than a traditional rum, which is exactly why it drinks so smooth neat or over ice, but is also excellent mixed into a tiki cocktail! Most spiced rums get lost the second you add mixer. Bumbu holds its banana and vanilla notes even in a tiki cocktail with tropical juice, so you still taste the rum. Bumbu pairs well with ginger beer or tropical fruit juices and adds a real flavor layer to classic tiki cocktails. Build one simple tiki serve or a Bikini Beach Betty for National Rum Day (August 16th) and see how the banana and vanilla come through even after mixing. Click the link to receive a discount on Bumbu Rum at EnjoyRounds.com. Cheers!
https://enjoyrounds.com/t/b1c42dd187bda3fd202d423437994f14
Equipment
- Cocktail Shaker
- Jigger
- Mixing Glass
- Bar Spoon
- Knife
- Cutting Board
- Small Saucepan
- Measuring Cup
- Hurricane Glass
- Cocktail Pick
- Twine
- Dried Edible Flowers for garnish
- Beach Betty Swizzle Stick
- Umbrella Straw
Ingredients – Serves 1
- 2 oz Rum (Bumbu)
- .5 oz Coconut Rum (Malibu)
- .5 oz Banana Liqueur (DeKuyper)
- 2 oz Pineapple Juice
- .25 oz Demerara Syrup
- .25 oz Lime Juice
- .5 oz Grenadine
- 1 oz Coconut LaCroix or Club Soda
- Lime and Orange for Garnish
Method
- Make the Demerara Syrup. In a small saucepan, add 1/2 cup Demerara Syrup and 1/2 cup water. Stir. Heat until boiling. Remove from heat and let cool. Add any extra to a glass container and keep in fridge for 2-4 weeks.
- Make the Garnish. Cut two 1/8-inch lime wheels from the small ends of the lime. Make pilot holes in the lime rind with a toothpick and skewer onto a cocktail pick (I used bamboo). Add dried flowers onto the lime wheel pulp to replicate a bikini top. Set aside. Cut a small triangle of orange peel and two long lime strips. Cut a toothpick about 1/4 inch and skewer the orange onto the lime strips (one on each side). Attach a piece of twine around your hurricane glass (in the middle) and hook the lime ends around the twine to secure the bikini bottom.
- Make the Red Layer. Add the grenadine and Coconut LaCroix to a mixing glass with no ice. Stir and set aside.
- Make the Cocktail. Fill your hurricane glass about 3/4 with crushed ice. Add the rums, banana liqueur, pineapple juice, demerara syrup and lime juice to a cocktail shaker with ice. Shake to combine and strain into the hurricane glass. Pour the red layer over the top to create 2 layers (the bikini top and bottom).
- Garnish. Set the bikini top cocktail pick across the top of your glass (in the front if possible). Add a umbrella straw and beach betty swizzle stick. Cheers!
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