JJ decided that she wanted a destresser night instead of the normal bachlorette (which is probably good, because if I’m your matron of honor you’re not getting a normal bachlorette, I would have no idea how to go about doing that).
She adores black rum, especially Kraken, and I was tasked very early with making sure that it ended up at both the pre-wedding events and the actual day of the wedding. She had linked to a drunken fruit salad on Facebook and asked someone to make it for her.
If you read this blog for more than five seconds, it becomes obvious fast that I’m the type of cook that tends to reverse engineer dishes instead of actually looking for a recipe if I’m presented with an idea. So I honestly have no idea what that salad did, but drunken fruit functions pretty much the same.
Black Rum Fruit Salad
Fruit (I used a mix, enough to fill a half gallon canning jar-I bought packages of pineapple, berries, and cantaloupe along with some table grapes)
1 cup Kraken (or other black rum of choice)
1 quart water
1 cup sugar
Place fruit into large container.
Bring water and sugar to a boil, allow to boil for a couple of minutes to make a medium-heavy syrup.
Remove from heat and stir in rum.
Allow to cool slightly, then cover fruit with rum syrup and place into fridge.
Before serving, strain rum syrup off. Reserve it if you would like and mix into club soda to make a spiked fruit soda.
*You’re probably going to have more syrup than you need. Reserve to make peach sauce (recipe forthcoming) or half the syrup and make multiple batches if necessary.