Frida’s Fire, A spicy rum cocktail

Juicy, spicy, devilishly different

I love pink grapefruit juice. It’s bright acidity and fresh fruit flavor lends itself to many different liquors and aperitifs such as Aperol, a favorite ingredient in many cocktails including the chili infused version used in one of my favorite drinks, Satan’s Circus. Pink grapefruit also is a delicious wing-man in the Paloma, another of my favorite cocktails.

Inspired by the above flavors, and a visit to the Frida Kahlo Exhibit at the Brooklyn Museum I’ve created a new cocktail in dedication to the fiery spirit of Frida using fresh fruits, fragrant herbs, an Anejo Rum (filled with a fierce complexity), and a generous dash of Mexican spice to make things a bit more outlandish.

For the rim I’ve used hibiscus flowers (in honor of the lovely red blossoms Frida often wove into her hair), and pink Himalayan sea salt to add a deliciously different flavor.

Mix one of these up and be transported into Frida’s garden full of exotic scents and flavors. I know I’ll be making these year round in dedication to this timeless artist full of fierce spirit and talent.

Frida’s Fire-


2 ounces Brugal Anejo Rum
1 ounce Aperol
1/2 ounce Pamplemousse Rose by Combier
4 ounces Natalie’s Pink Grapefruit Juice
2 generous dashes of Cholula Hot Sauce

Add all of above to shaker and stir briskly. Pour over ice in glass rimmed with equal parts dried hibiscus flower and pink sea salt. Top with sparkling water, fresh thyme and piece of pink grapefruit.

*To rim glass wet with slice of fruit and roll in equal parts salt and dried hibiscus

Perfect with pulled pork, bbq chicken, smoked meats and roasted peppers.

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