Limey Apricot Rum Cooler Recipes

LIMEY APRICOT RUM COOLER

Steps:

• In a food processor, pulse lime zest with the sugar until finely ground. Measure out 1/4 cup mixture; transfer the rest to a shallow dish. Pour 2 tablespoons lime juice into another dish. Dip rims of four glasses in juice, then in sugar mixture, coating well.
• In a blender, puree apricot nectar, rum, remaining 1/4 cup lime juice, reserved zest 1/4 cup mixture, and 2 cups ice. Divide among prepared glasses, and serve immediately.

LIME-APRICOT RUM COOLER

Steps:

• In a food processor, pulse the lime zest with the sugar until finely ground. Measure out 1/4 cup mixture; transfer the rest to a shallow dish. Pour 2 tablespoons lime juice into another dish. Dip the rims of 4 glasses in the juice, then in the sugar mixture, coating well.
• In a blender, puree the apricot nectar, rum, remaining 1/4 cup lime juice, reserved 1/4 cup zest mixture, and 2 cups ice. Divide among the prepared glasses, and serve immediately.

APRICOTS BAKED WITH RUM

Steps:

• Preheat oven to 500 degrees. Lightly butter a baking dish large enough to hold the apricots in a single layer.
• Sprinkle the baking dish with a tablespoon of the sugar. Arrange the apricots, cut side up, in a single layer in the dish. Sprinkle with the remaining sugar and half the rum. Dot with the three tablespoons of butter.
• Bake 20 minutes, remove them from the oven and sprinkle with the remaining rum. Set aside to cool 15 minutes.
• Place a scoop of vanilla ice cream on each of six chilled plates. Arrange four apricot halves on each plate and spoon any of the syrup in the baking dish over the ice cream. Serve at once.

APRICOT COOLER

Steps:

• In 2 1/2- to 3-quart nonmetal pitcher or punch bowl, mix apricot nectar and lemonade concentrate. If desired, refrigerate until serving time.
• Just before serving, gently stir in carbonated beverage. Serve over ice.

PINEAPPLE AND MANGO RUM COCKTAILS

Steps:

• Puree mangoes, rum, and 1/2 cup water in a blender. Pour 2 ounces puree into each of six 12-ounce glasses. Fill glasses with ice, and top off with pineapple juice. Garnish with tropical fruit.

RUM WATERMELON COOLERS

Steps:

• In a saucepan, combine the sugar and water. Bring to a simmer over moderate heat, stirring until the sugar dissolves. Remove from the heat and let cool.
• In a blender, combine half of the sugar syrup with half of the lime juice, rum and watermelon chunks and blend until combined. Add half of the ice and blend until smooth, then pour into a large pitcher. Repeat with the remaining ingredients. Serve in chilled glasses, garnished with watermelon spears and topped with mint sprigs.
• The watermelon mixture can be blended earlier in the day and refrigerated. Blend with ice just before serving.

CARIBBEAN RUM COOLER

Steps:

• In tall glass, dissolve sugar in 2 oz club soda. Stir. Fill glass with ice and add rum. Top off with club soda or ginger ale and stir. Dangle spiral of orange and/or lemon peel over rim of glass.