You sous vide folks may also like this recipe.
-Fill your system with water at 135F.
-Pour a 750ml bottle of rum and 1 pint strawberries (washed) into a large zip-top bag.
-Zest and juice 4 lemons and 4 limes into the bag and seal.
-Submerge the pouch to cook for 2 hours at 135F.
-Remove the pouch and quick chill in an ice water bath.
-Strain out the solids, and reserve the strawberries for another use.
-Pour the infused rum into a clean screw-top bottle and store chilled until ready to use.
You can do all this ahead of time and bring it to the river. For a cocktail
pour a couple ounces of fruit infused rum into a cocktail shaker with clean ice.
Add a splash of simple syrup to taste. Shake well and serve on ice.
If you brought your 2-stroke blender you can try it blended as well.