Adventures in bartending
Last year I made a post about how I came to learn that our favorite Brazilian fruit drink, Graviola, is actually the same as Soursop, a fruit available here in the islands.
Yesterday, back on the boat after our outing to Chaudier Pools, we were feeling a bit adventurous and thus decided to experiment by making a Soursop Colada. Soursop is now being reported as a cure for a cancer, and we all know how good rum is for us, right?
Clarkes Court Rum, product of Grenada!
Slice the Soursop in half.
Scoop out the meat, avoiding the seeds.
Add Milk. In our case, we prefer Almond Milk.
The Magic Bullet blender… essential boat gear!
Soursop is not particularly sweet so we added a bit of honey…
…and some banana. Pineapple would also likely be a good choice.
Voila! It was pretty tasty. If you have access to a Soursop, give it a try.
I’ve never heard of a soursop and I doubt it’s sold in the local markets here in Georgia, and especially in upstate New York where we’re headed shortly… but milk and rum just seems wrong. 🙂
We almost put protein powder in it too. Almost. 🙂
We had some for the first time in St Martin the other day, freshly squeezed, at the BananaCafe… it was delicious and so refreshing just on its own !
I can well imagine how most excellent it would be with the additions 🙂 Rum makes anything better n’est ce pas?
Will bar tending be in the new job description also?
A HUGE part. 🙂
SAWWEEEEEEEEET
But not too sawweeett.
I have used almond flour to make biscuits, but never tried almond milk.
I think you should test it out then.