Mango Rum BOUNCE Mojitos for OK’s 2nd Anniversary – It’s Not Just for Cherries Anymore
“No. I shouldna like to have that on my conscience; there’s enough without. But that’s not why I wished to buy ye a present.”
“Why, then?” The box was heavy; a gracious, substantial, satisfying weight across my legs, its wood a delight under my hands. He turned his head to look full at me, then, his hair fire -struck with the setting sun, face dark in silhouette.
“Twenty-four years ago today, I married ye, Sassenach,” he said softly. “I hope ye willna have cause yet to regret it.”
Diana Gabaldon, Drums of Autumn (Chapter 8 – Man of Worth)
I’ll drink to that, JAMMF!
In fact, I’ll drink to most things, as many of you know. In this case, I’m celebrating Outlander Kitchen’s 2nd Anniversary with a Tropical Mango Rum Bounce Mojito. Having trouble reconciling a mojito with Outlander? Dinna fash, I’ll help!
I’m picturing Mamacita, in the height of the Caribbean summer, crushing ice and muddling mint to mix with cane juice and a bottle of Rum Bounce that Lawrence Stern just happened to bring with him on his most recent visit from the Colonies.
Convinced? Here’s the mojito “recipe” I used.
Too tenuous a connection? Not working for you? Then you’re most likely a Bounce traditionalist who started a batch with pound of cherries, a cheap bottle of hooch (blended whisky is most common, but we’ve had vodka, brandy, rum and a few more), as well as some sugar, and possibly lemon juice and rind.
I made a batch of Cherry this year for old time’s sake, but I also embraced my inner Lizzie, who likes to fiddle with her brews from time to time, and made a batch of Blueberry Bourbon Bounce (alliterative, isn’t it?) as well as the aforementioned Mango Rum. I used the same basic recipe (found here), with just a wee variation.
I used 1 lb of blueberries, a 12 oz bottle of JD, 1/4 cup sugar and the juice and zest of half a lime.
The mango rum was made with 2 peeled and diced over-ripe mangoes, a 12 oz bottle of white rum, 1/4 cup sugar and the other half of the lime I used above.
I made all of my batches in mid-July with fresh fruit, but frozen works well, as does canned, in a pinch.
Do you have a batch of Bounce waiting in the pantry? If you started your Bounce three months ago or more, it’s tasting time! You don’t need to strain it yet, this is just a taste test, to see how things are coming along.
Last year, I added an extra teaspoon of sugar at this point, then recapped the jar and let it sit until Hogmanay. This year, when I tasted the Rum Bounce, it was fine as is. In fact, it was so fine, I went ahead and strained it so we could enjoy it with the last of the sunny weather in our parts.
I’ll be testing my batches of Cherry and Blueberry Bounce in the next couple of weeks. If you started your Bounce more recently, in the past month or two, let it sit until the end of November or mid-December before you taste and decide if it needs a little more sugar.
Remember when adding sugar that you can always add more later, so use a light hand to start.
Which brings us to OK’s 2nd Anniversary - I can’t believe we’ve all been gathering in my Outlander Kitchen for 2 whole years – I’ve met so many wonderful fans and friends because of this blog, and now, with Outlander TV coming around the bend, it’s a whole new adventure, with even more Outlanders along for the ride!
To thank you for all the love and support, I’m hosting a little giveaway. Up for grabs is the OK kitchen set, complete with Outlander Kitchen apron and a SPURTLE signed by Herself, Diana Gabaldon.
THIS GIVEAWAY IS NOW OVER. WATCH FOR ANOTHER ONE, COMING SOON!