, and here’s what they had to say:.
Boat Drinks Bar.co-owner Rob Crabtree remembers trying unsuccessfully for years to find a version of the Rum Runner he didn’t hate.. “I think the original was fundamentally flawed,” he says.
“It was thrown together to use up leftovers.But there’s something charming about that, too — it’s very Florida.”.Crabtree went through more than 20 recipe iterations before landing on the version that finally made the bar’s menu: a carefully layered cocktail built (not shaken), with a base of unaged and dark rums, French blackberry liqueur, banana liqueur, and a magic juice ratio of two parts pineapple to one part orange.. “It’s such a simple drink,” he says.
“But blackberry liqueur is finicky.It can turn muddy fast.
Shaking it kills the brightness.
So we build it gently to let the fruit shine.”.Remove the pan from the heat and stir in the pesto..
Meanwhile, in a large pot of boiling, salted water, cook the shells until just done, about 10 minutes.Drain and toss with the sauce.
Put half of the pasta into the prepared baking dish and top with half the mozzarella and 2 tablespoons of the Parmesan.Repeat with the remaining pasta, mozzarella, and Parmesan.