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The Pistachio Rumba is a frozen rum drink built around a scoop of pistachio ice cream. White rum, ice cream and crushed ice get a quick spin in the blender, then go into a wine glass with a slice of lime, a cherry and a couple of short straws. It reads like something off a resort pool menu from a few decades back, in the best possible way, and the name is a simple pun on the rum doing the dancing.
It is lighter than a shake but richer than a daiquiri. The rum keeps things crisp, the ice cream adds a sweet, nutty creaminess, and the crushed ice gives it a frosty, sippable texture. The lime garnish is an unexpected touch next to the pistachio, and a quick squeeze into the glass adds a welcome bit of brightness.
Glass: Red wine glass | Strength: Medium | Serves: 1 | Prep Time: 3 minutes
Bartenders tip: The original recipe says to blend it right in the glass, which does not work, so use a blender and pulse just long enough to combine everything. A short blend keeps it slushy rather than watery. Three tablespoons of ice cream gives a light, rum-forward drink; add a little more if you want it creamier. Serve it straight away with the short straws, before the ice starts to melt.
Ingredients
- 2 oz White Rum
- 3 tbsp Pistachio Ice Cream
- 1 cup Crushed Ice
- Lime Slice and Cherry, for garnish
Steps
- Add the white rum, pistachio ice cream and crushed ice to a blender.
- Blend briefly until just smooth.
- Pour into a wine glass.
- Garnish with a slice of lime and a cherry, and serve with short straws.
