Rum and grapefruit, spiced with chilli, makes a refreshing drink. If you haven’t made the pepper rum, simply add a sliced chilli or two to this recipe. A bit of salt around the rim of the glass isn’t out of the question either.
- 1 large red grapefruit, juiced
- 2 tsp pepper rum
- 2 tbsp white rum
- 60 ml (¼ cup) soda water
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Makes 165 ml
Combine grapefruit juice, rums and soda water in a glass. Serve with ice cubes, if desired. Adjust the spice by altering the amount of pepper rum you use.
Photography by Alan Benson.