What I’m Drinking: Limbo
Every limbo boy and girl, all around the limbo world, gonna do the limbo rock, all around the limbo cocktail. That’s the song (Harry B will forgive me for slightly changing the lyrics, I hope) that one must sing when consuming this tropical-y cocktail, one which I hadn’t had in a long, long, long time, but which as I’m dreaming of travel and leaving the late winter mundanity behind, seemed ideal for today. It’s a fairly simple mix: big helping of rum to help with the dancing, papaya for beachyness, coconut milk to smooth things out and help with blending. Oh, and ice, as this is a blended number. Which also means it’s scaled for two, cause all blended drinks (which maybe get a bad overall rap in our modern snooty cocktail world, but which can be lots of fun yo) should be made for at least two, if not more. One note here: it could be my older sweet-tooth development, but maybe, just maybe, a spoon or two of Coco Lopez (a bit sweeter and thicker than coconut milk), or a splash or two of simple syrup, can be nice here. Give it a whirl. Or a blend! You’ll be singing, and sipping, Limbo lower now, Limbo lower now, how low can you go, soon!
Limbo
2 cups cracked ice
4 ounces dark rum
1 cup peeled and cubed papaya
1 cup coconut milk
1. Place all of the ingredients in a blender. Blend well.
2. Pour into two large, peppy goblets and serve to two folks who know how to limbo. And sing.
