I’m writing this post as I fly back from Hawaii—it seems like the only time I have to create a post is on vacation. I’ve been super busy with work and weekend activities, so my six-day Maui getaway was just the break I needed. I spent the whole time hanging out by the pool or in the ocean, and drinking lots of refreshing rum cocktails. Who wouldn’t love a break like that?

One day we went to the farmer’s market to pick up some tropical fruit and stuff to make cocktails. We got a ton of papayas (would have made my Papaya Rum Smoothie if I hadn’t run out of rum), baby bananas, mint, and some kalamansi (pictured below). I haven’t heard of kalamansi before, but I knew they were some kind of citrus because they looked like cute little limes, blushed with yellow and orange.

A lady at the market told me they were a cross between a lemon and a lime, so I expected to see yellow or green on the inside. I was surprised when I cut one open and found that the pulp was the same color as a tangerine, and it tasted more like a cross between a tangerine and a lime. Kalamansi are way too sour to eat alone, but would be great in a salad dressing or squeezed on top of some seafood, and of course, they are great in cocktails

This cocktail is really simple—it’s basically a daiquiri with kalamansi instead of lime, and a hint of mint. Kalamansi may be hard to find, so if you substitute them for half of a tangerine with the juice of one lime, the flavor would be pretty close. I used Appleton Estate V/X in this recipe—it’s a delicious aged rum that makes fantastic cocktails (& a brand that I love working on).

I call this cocktail The Kalamansi because I think the word kalamansi is fun to say. During the trip I made up I song where I sang the word kalamansi over and over... pretty sure my boyfriend was ready to strangle me at that point.

The Kalamansi

2 oz. Appleton Estate V/X

1 oz. Simple Syrup

5 Kalamansi, peeled

7 Mint leaves

Muddle the kalamansi with simple syrup and mint leaves in a pint glass. Add ice and rum, and then stir. Strain into rocks glass over ice. Garnish with mint sprig.