Cooking Corner: Roasted Rum Daiquiri

Vangelis Thomaidis

It’s finally aummer and for many students this means that they have “permission to do absolutely nothing”. Whether summer school, a job, or relaxing by the beach dictates your summer schedule, they are no matches for the seductive sweet smells of summer.

Fruit-based drinks referred during the school year as “fruity, pansy drinks” are suddenly the staple for every summer party. This recipe for a Roasted Rum Daiquiri requires a bit more preparation time but given the lazy summer days, should only seem appropriate.

The rum can be left out if desired for a non-alcoholic twist. This daiquiri is sweet yet mildly spicy with enough kick to dismiss any “girly” label. So, enjoy summer the way it should be spent – lazing around with a sweet fruity drink your hand, even if you have to catch that summer school class later on.

Roasted Rum Daiquiri (serves 3-4)


1 tablespoon of lime juice 2 tablespoons of honey 4 dashes of hot sauce 2 dashes of chili powder 2 teaspoons of cinnamon 1 29 oz. can of canned pineapple plus juice 3/4 cup of rum (optional) 4 cups of ice

1. Combine rum, lime juice, pineapple slivers and remainder of the juice and puree in a blender. 2. Add ice and blend until thoroughly combined. 3. Serve and enjoy!

Roasted Pineapple:

1. In a plastic bag combine pineapple and juice, hot sauce, chili powder, cinnamon and honey. Zip the plastic bag, mix thoroughly and allow the pineapple to marinate in a refrigerated area for at least 30 minutes but preferably overnight.

2. Spray a frying pan with a non-stick cooking spray and heat under medium-high heat. Once pan is heated add the marinated pineapple and half of the juice, set the remainder of the juice aside. Stir occasionally to allow the pineapple slowly brown and the sugar to caramelize. Remove the pan from heat when the pineapple slices are browned and much of the liquid is dissolved.

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