of oak or mesquite wood.
This shadowy underworld of Prohibition pirates became the first puzzle piece I traced while researching and writing my book,.Florida Cocktails.
What I discovered wasn’t just a story of smuggling but one of identity.Rum wasn’t just contraband; it was culture.And eventually, it became the foundation of one of the Sunshine State’s most enduring, misunderstood drinks: the Rum Runner.. From illicit to iconic.
Courtesy of Julie Soefer for Three Waters Resort & Marina.Fast forward to 1969.
Holiday Isle Tiki Bar in Islamorada was an unapologetically kitschy escape: bamboo furniture, beach views, Polynesian masks, and a bartender named John Ebert trying to offload some leftover banana and blackberry liqueurs.
What he created became the Rum Runner — a sweet, fruity concoction that captured the island’s lawless energy and laid-back vibe in a plastic cup.. “It offers a sensory journey,” says Hicham El Ibrik, manager of the recently revamped.In a bowl, whisk the fish sauce with the lime juice, sugar, garlic, Thai chiles, and salt.
Put the chicken in a resealable plastic bag with all but 1/4 cup of the marinade.Reserve the remaining marinade for the Vietnamese chicken salad.
Seal the bag and refrigerate the chicken for 3 hours.. Make the pickled vegetables.In a small saucepan, bring the water, vinegar, sugar, salt, and crushed red pepper to a boil.