I wanted to build this drink with grapefruit juice as the foundation. I packed it with other tropical fruit juices and accented them with coconut cream. The rum, homemade velvet falernum (a rum infusion of various tropical fruits and spices), and ancho chile liqueur brought the booze to the party.
For the drink:
-1 oz white or lightly aged rum (Diplomatico Planas)
-1/2 oz velvet falernum
-1/3 oz chile liqueur (Ancho Reyes Ancho Chile Liqueur)
-1 1/2 oz fresh grapefruit juice
-3/4 oz guava juice
-1/2 oz fresh lime juice
-1/3 oz simple syrup
-1 oz coconut cream
Garnish:
Azalea blossoms (DON'T PUT THEM IN YOUR DRINK, THEY ARE POISONOUS)
Glassware:
Tom Collins
Combine all the drink ingredients in a cocktail shaker and add ice. Shake for 15 seconds. Add ice to the glass and pour the cocktail from the shaker through a Hawthorne and fine mesh strainer. Garnish.