Recipe - Red Sage Daquiri

1 Bottle (750ml) dark rum
(Myers is a good choice)
1 Bottle (750ml) overproof
rum (Bacardi 151 or
similar)
1 Pineapple; cut into
quarters, skin on
1 Mango; cut or sliced up in half and
seed removed
3 Whole vanilla beans

Here's my version of Red Sage's "special daquiri", which isn't really a
daquiri, but sure is special. A great apperitif for that piquant meal...

Place all ingredients in a large jar, seal airtight, and let sit in a cool,
dark location (not the refrigerator) for at least 3 weeks. Then, remove
the pineapple, mango and vanilla beans. If there is significant sediment,
you can run the liquid through a coffee filter. Serve chilled or over ice.

hunter@work.nlm.nih.gov (Larry Hunter)

CHILEHEADS ARCHIVES

From the ChileHeads recipe list. Downloaded from Glen's MM Recipe
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