Assorted firm fruits such as watermelon, kiwi, honeydew, cantaloupe, pineapple, or dragonfruit
1 cup simple syrup
1 1/2 cups rum or liquor of choice
Juice of 2 limes
Mint, to garnish
Sangria or cocktails, to serve
Cut the fruit into 3/4″ slices. Use an apple corer to cut cylinders from each fruit. 3 cups of fruit will make about 6 straws.
Use a plastic straw to pierce the center of one fruit round. Try to get it as close to the middle as possible. Push the fruit round up to make room for the other fruits, and squeeze downward on the tip of the straw to pop the center of the fruit out to clear the straw for drinking. Keep skewering fruit on until the straw is full. Use a long bamboo skewer to clear any remainng fruit from the inside of the straw.
Place each finished straw in a small baking dish or loaf pan. Add in the simple syrup, rum, and lime juice. Add extra, if necessary, to submerge the straws. Cover with foil or plastic wrap and refrigerate for at least 1 and up to 12 hours.
When ready to serve, gently transfer the straws to the glasses. Use the leftover rum mixture in the sangria or cocktail. Pour the drink into the glasses and add ice. Garnish with mint. Serve immediately.