This past Friday, I wrapped up a big project at work. This particular gig absorbed most of my attention for the last three weeks, nights and weekends included, leaving little time and energy for anything more taxing than young adult fantasy novels once the work day was over (looking at you, Mortal Instruments…). Unfortunately, this crunch time at work coincided with my parents' annual trip to Maine. Their daily updates of sailing and kayaking made working 12 hour Sundays that much more painful, and I found myself desperately yearning to haul anchor and raise sail. Duty calls, however, and I made do with texted pictures of our boat on her mooring. Isn't she yar?
Since my life is decidedly boat-less, I celebrated finishing this home the second-best way: with a boat drink. Contrary to popular belief, boat drinks can be enjoyed on solid land-- no ship required. This is a slushy version of my mom Maggie's go-to post-sail reward. She mixes rum and pineapple juice over ice, squeezes in a lime, and tops with nutmeg. This takes things a step or two further. (Cue the Jimmy Buffett).
Rum slushy, serves two
- (1) 8 oz. can of pineapple juice (if you have the time and patience to juice your own, go for it. I do not.)
- 1 C. frozen pineapple chunks
- 4 oz. rum
- juice of 1/2 a lime
- 6-7 ice cubes
- lime sparkling water (optional)
Blend the juices, fruit, rum, and ice cubes until well blended. At this point, you have two options: pour into glasses, top with a little sparkling water and a shake or two of nutmeg, and enjoy. Second option, equally good, but requiring more patience: transfer to a jar and freeze for approximately 2 hours, or until slushy. Shake shake shake, stirring with a fork to break up the ice crystals if necessary. Serve straight up and revel in the glory of your late summer rum slushy.