Rum Rita or Rumrita (cocktail)

A “Rum Rita” (or “Rumrita”) is a “Margarita” cocktail, with rum included instead of tequila. In 2000, there was a tequila shortage and restaurants were facing increasing costs for the Mexican drink. Ken Kessler, owner of the Manhattan Chili Company of New York City, developed a rum-based Margarita or “Rum Rita.”
 
Some insist that the “Rum Rita” (with rum, Cointreau, and lime juice) is not much different from the “Daiquiri” (rum and lime juice).
   
       
Wikipedia: Margarita
The Margarita is the most common of tequila-based cocktails, made with Triple Sec or other orange-flavored liqueurs, and lime or lemon juice, often served with salt on the glass rim. Silver or blanco tequilas are preferred for margaritas, though some will use reposados or ‘gold’ tequilas.
 
In other languages, margarita is the Latin word for pearl; and Spanish for the daisy flower, which is also the name of a different cocktail.
   
Wikipedia: Daiquiri
Daiquiri (properly spelled with an acute accent on the final letter (“daiquirí”) and pronounced [daiki’ɾi] but commonly anglicized to [‘dækhəɹi] and written without the accent) is a family of cocktails whose main ingredients are rum and lime juice. There are several versions, but those that gained international fame are the ones made in the El Floridita bar in Havana, Cuba.   
 
BarDrinks Drink Page
Rum Rita 
Qty.  Ingredients
2 oz.  White Rum
1 oz.  Cointreau
1 oz.  Lime Juice
3 oz.  Pineapple Juice
1/2 oz.  Passion Fruit Juice
 
Glass type: No glass type has been given for this drink.
Directions: Blend with ice until smooth pour into a large glass. Garnish with a lime wedge.
Source: Scott Brecker  

New York Times
NEIGHBORHOOD REPORT: NEW YORK UP CLOSE; Margaritas Slumming With Rum As Tequila Crisis Hits Happy Hour
By NINA SIEGAL
Published: August 27, 2000
 
Hold on to your salt. Your margarita is in danger. 
(...)
’‘All of a sudden the price on tequila started going up and the supply of pouring tequila, or well tequila, began drying up,’’ said Ken Kessler, general manager of Manhattan Chili, which has two restaurants on Broadway.
 
Instead of increasing frozen margarita prices to about $10 from about $7, to keep up with rising costs, Mr. Kessler took a bold step. He experimented and developed the Rum Rita, a margarita sans tequila. With, you guessed it, rum.
 
Though the idea of a margarita with rum horrifies tequilaphiles, ‘‘the response has been very positive so far,’’ he said.
 
3 September 2000, Sunday Times (London, England), “Make mine a rum rita: Inside New York” by Tom Rhodes, pg. 27:
Desperate times require desperate measures. A global shortage of tequila has forced its price up so high that Manhattan barmen have been forced to devise alternative cocktails to satisfy New Yorkers’ insatiable thirst for margaritas.
 
To the horror of tequilaphiles, rum and whiskey ritas accompany the burritos and salsa at many of the city’s Mexican eateries. For purists, it is as bad as passing off mushy peas as guacamole.
 
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