My Blue Kitchen

Where Confidence Reluctance and Sass Come To A Boil

Badass Burning Flames

Irie Lax

Time to unwind, and Lord knows you’ve earned it.  Every little ting gonna be alright . . .  Cue Bob Marley and chill.

The Stuff You Need:

2 ounces gold Rum*

2/3 Cup unsweetened Coconut Milk (Not the cream in the can, use the Milk in the carton)**

2 Tablespoons Ginger Syrup

1/2 teaspoon dried Lime Zest – or – 1/8 fresh Lime Zest


How To Do This:

  1. Shake rum, coconut milk, syrup and zest with ice and pour into a highball glass.


*My favorite is Rhum Barbancourt from Haiti.  I suppose any gold rum will do.  Light rum will not taste as bold.

**If your coconut milk is already sweetened, you can skip the ginger syrup and substitute 1/2 teaspoon fresh grated ginger and a little sugar or simple syrup.

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