FROZEN RUMRONI

• tiempo total: 1 minute

Ingredientes

Welp, we just recorded the hottest start to spring here in Las Vegas ever, so it’s time for blended cocktails immediately.

I recently watched a video from my pal @truffleontherocks on YouTube how to make Morgenthaler’s Frozen Negroni. Using that as a template, I pushed for a more tropical direction using rum and pineapple, while also implementing a few tricks I’ve learned about blended drinks.

In this case, using whole granulated turbinado sugar from @intheraw to incorporate sweetness without adding dilution, and its added molasses flavor will pair perfectly with the rum.

FROZEN RUMRONI

heavy .5tbsp @intheraw Turbinado

1oz | 30ml Italian bitter red liqueur

1oz | 30ml sweet vermouth

1oz | 30ml aged rum

2oz | 60ml fresh pineapple juice

100g frozen pineapple

150g pebble ice

5tsp xantham gum (optional, for texture)

Instrucciones

Combine all ingredients into a blender. Blend on high for 60 seconds until texture is velvety smooth. Pour into your preferred glass. Garnish with a pineapple fan.