The fiesta got me in the mood for more tropical tastebud trips. Go on a vacation to the tropics each week in June as the flavor adventure continues.
Sweet peppers mysteriously enhance this Cuban treat balanced with mint and tropical rum.
Redrum
Vine sweet mini peppers (yellow, red, orange)
Mint
Sparkling water
Agave Nectar
Add 5 large mint leaves to serving glass with ¼ cup crushed ice. Macerate with wooden spoon and set aside. Remove stem and seeds, then chop ¼ cup of sweet mini peppers. Add peppers and 3 tablespoons Redrum to blender and liquefy. Pour blended pepper mixture through strainer into serving glass using spoon, if necessary, to gently press liquid through. Add 2 more tablespoons Redrum, 1/3 cup of sparkling water and 1 teaspoon agave nectar. Stir gently. Garnish with thin slices of pepper and mint sprig.
NEXT WEEK: Dragon Colada
