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Mixing sweetapricot nectar with tart limejuice makes this rum coolerextra refreshing.

Martha Stewart Living, July 2003

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Servings:
4
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Ingredients

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Directions

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  • In a food processor, pulse lime zest with the sugar until finely ground. Measure out 1/4 cup mixture; transfer the rest to a shallow dish. Pour 2 tablespoons lime juice into another dish. Dip rims of four glasses in juice, then in sugar mixture, coating well.

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  • In a blender, puree apricot nectar, rum, remaining 1/4 cup lime juice, reserved zest 1/4 cup mixture, and 2 cups ice. Divide among prepared glasses, and serve immediately.

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