If you’re looking for a refreshing cocktail for your weekend party, this Nutty Lemon Lime Rumba is one to try. Inspired by my dear friend Leslie, you will love how the lemon and lime aids compliment the coconut flavor of the coconut rum perfectly.
I like this spiked lemon/limeade cocktail because it uses fresh citrus fruits, which is a great alternative to the sugary sour mix. If you don’t want to squeeze lemons and limes to make the simple syrup recipe, a quick and easy route is to combine equal parts lemon and lime-ade. It saves time for when you are in a crunch.
5 1/4 cups water
simple syrup to taste
Captain Morgan’s Parrot Bay Coconut Rum
Juice the lemons and limes. In a small saucepan combine the sugar and 1 1/4 cups of water. Heat and stir until the sugar has completely dissolved into a simple syrup. In a large pitcher combine juiced lemons and limes, simple syrup, and remaining water. Chill the lemon lime aid for about 45 minutes (or longer).
Place ice, 1 1/2 oz of coconut rum and 2 1/2 oz of lemon lime aid in a Boston Shaker. Shake and strain into a serving glass with ice. Garnish with fruit and serv.
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