Here’s a fact you might not know about me: I used to work for Cosmopolitan magazine. I loved being a Cosmo girl – a Fun, Fearless Female. A few years ago, when I first started trolling the blog world, I discovered Fun and Fearless in Beantown and was immediately drawn to the blog and the writer. Michelle is the epitome of the Cosmo girl, and I’ve always appreciated her recipes and stories. Fast forward to the present, and now Michelle and I have become friends – she is definitely cemented on top of my list of favorite bloggers. I’m actually leaving for the Philippines tomorrow (!!) so I have a few fabulous guest bloggers lined up for the next couple of weeks. And it’s only apt that my first ever guest blogger is Miss Fun and Fearless herself!
Hi everyone! I’m Michelle from Fun and Fearless in Beantown. Although I write about different topics on my blog, a majority of my blog posts relate to food – whether it is exploring the local restaurant scene, trying out new recipes, participating in cooking classes or just playing around in the kitchen. I think we all need a “fun and fearless” attitude in life and my blog makes it easy to find one when it comes to food.
When Bianca asked me if I’d like to write a guest blog post, she mentioned that she would love to see a “fun and fearless” cocktail. Although I don’t normally make a lot of cocktails (although I do certainly drink plenty of them), I thought this would be a unique challenge to get me out of my comfort zone.
After visiting the Privateer Rum Distillery recently, I have been on a real rum kick lately and knew that I wanted to incorporate rum into my cocktail. And since this is a guest blog post for Bianca’s blog, I definitely wanted to incorporate some heat. Bianca and I share very similar palates which includes an obsession for everything spicy!
I poured about 550 ml of the rum into a pitcher. I then sliced up one habanero with the seeds in to soak in the rum. I thought that soaking a habanero alone would be way too spicy so I decided to add some chunks of pineapple to the rum.
My friends Sarah and Adam recently gifted me with a Spice and Tea Infuser, along with some apple cider and mulling spices.
I still haven’t made the spiced cider but this wasn’t going to stop me from breaking in my infuser! By putting the sliced habanero in the infuser, it kept the seeds from floating out into the rum.
I sealed the pitcher with plastic wrap, and let the habanero and pineapples soak in the rum for a day. I gave the rum a taste after 24 hours and it had a nice kick! I added more pineapple chunks into the pitcher and let it soak for another six hours.
I served this pineapple and habanero-infused rum with an equal part of club soda and lots of ice. This drink was so refreshing! The rum had a slow heat from the habanero and subtle sweetness from the pineapple. This was the kind of cocktail that made your lips pucker but wasn’t spicy enough to keep you from going back for another sip.
So there you have it – a “fun and fearless” cocktail! Thanks to Bianca for giving me the opportunity to guest blog and for inspiring me to make this spicy cocktail!