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Spicy Rum & Jerk Sauce with Chicken

Bring home Caribbean vibes this summer with this spicy jerk marinade. It’s not for the faint of heart—or palate—but its dialled-up flavours with rum are sure to turn up the heat at your summer party! Just add music and friends, and savour the good times! Try using Lamb's Spiced Rum to create this Spicy Rum & Jerk Sauce.

Ingredients

Serves 1.75 Cups

SPICY RUM & JERK SAUCE

1½ tbsp (22.5 ml) whole allspice

1 tbsp (15 ml) whole black peppercorns

1 tbsp (15 ml) coriander seed

¼ cup (60 ml) Lamb’s Spiced Rum

4 to 5 Scotch bonnet or habanero peppers, stems and seeds removed*

4 to 6 cloves garlic

5 to 7 green onions, roughly chopped (about 1½ cups/375 ml)

2 tbsp (30 ml) fresh thyme leaves

2 tbsp (30 ml) brown sugar

1 tbsp (15 ml) dark soy sauce

2 tbsp (30 ml) vegetable oil

¼ cup (60 ml) apple cider vinegar

1 tbsp (15 ml) grated fresh ginger

⅛ tsp (a pinch) ground nutmeg

½ tsp (2.5 ml) ground cinnamon

1½ tsp (7.5 ml) table salt

1 tbsp (15 ml) fresh lime juice

* It’s a good idea to wear kitchen gloves and glasses while handling hot peppers.

JERK CHICKEN

6 each chicken thighs and legs, bone-in, skin-on

1 to 2 tbsp vegetable oil (15 to 30 ml) (if cooking in oven)

lime wedges and julienned green onions, for garnish

Instructions

To make Spicy Rum & Jerk Sauce, in a spice grinder, coarsely grind allspice, peppercorns and coriander seeds to a sandy texture. Transfer to a food processor, add remaining ingredients and process until a coarse paste forms. Store in an airtight, non-reactive jar in refrigerator for up to 1 month.
To make Jerk Chicken, in a large non-reactive bowl, mix chicken with jerk sauce. Cover and marinate in refrigerator overnight.
Bring to room temperature before cooking on grill or in oven, and reserve any residual sauce to brush over chicken while cooking. If using grill, follow manufacturer’s instructions for grilling chicken until internal temperature reaches 165 F (74 C). If using oven, preheat oven to 375 F (190 C). Evenly distribute oil in a large baking dish and line with chicken without overcrowding. Bake for 1 hour 10 minutes, turning chicken after first 20 minutes, again after another 20 minutes, and again after another 15 minutes, until internal temperature reaches 165 F (74 C). Before serving, place under broiler to crisp up skin, about 2 minutes.
Garnish with lime wedges and green onions, and serve.

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Drink Pairings

Smoky Pineapple Pico de Gallo

Where there’s smoke, there’s fire, and this has plenty of both. A bold fusion of charred pineapple, juicy tomatoes and crisp Anaheim peppers is elevated with mezcal’s smoky allure and chipotle’s fiery kick. Enjoy this appetizer with Modelo Beer or Persephone Brewing Coast Life Lager.

Ingredients

Serves 3 Cups

½ pineapple, peeled, cored and cut into 1-in (2.5 cm) slices

1 tomato, cut into ¼-in (0.6 cm) dice

¼ tsp (1 ml) salt, plus more to taste

¼ cup (60 ml) Fandango Mezcal

1 to 2 canned chipotle peppers, to taste, plus 1 tbsp (15 ml) adobo sauce from can

1 tbsp (15 ml) agave syrup or honey

½ tsp (2.5 ml) cumin seeds

½ tsp (2.5 ml) coriander seeds

1 lime, zest and juice

½ cup (125 ml) seeded Anaheim or poblano pepper cut into ¼-in (0.6 cm) dice

⅓ cup (80 ml) finely chopped fresh cilantro

¼ cup (60 ml) red onion cut into ¼-in (0.6 cm) dice

Instructions

Preheat barbecue grill to high and lightly oil grill. Grill pineapple, with barbecue lid up, for about 4 minutes per side, until well marked on both sides. Let cool, then dice into ⅓-in (0.8 cm) pieces.
In a bowl, toss diced tomatoes with salt, then transfer to a strainer set over a bowl. Drain for 5 minutes, then discard excess liquid.
In a food processor or blender, combine mezcal, chipotle peppers, adobo sauce, agave syrup, cumin, coriander and lime zest and juice. Purée until smooth.
Transfer mezcal mixture to a mixing bowl and add diced pineapples, tomatoes, Anaheim peppers, cilantro and red onions. Toss well and season to taste. It will be spicy at first, but flavour will mellow a bit if left to sit for a couple of hours. Serve with grilled fish, chicken or prawns, on a poke bowl or piled onto a pulled pork sandwich. Can be stored in an airtight container in refrigerator for up to 5 days.

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Drink Pairings

Spiced Hot Honey Wings

These wings are packed with flavour and can be as spicy as you like! Adding the Thai chilies and lime juice to the honey after it’s heated keep the flavours bright and fresh. Serve with Red Stripe Lager or Malibu Pina Colada.

Ingredients

Serves 4

2 lbs (900 g) split chicken wings

2 tsp (10 ml) salt, plus more to taste

3 cloves garlic, minced

1 tsp (5 ml) freshly ground black pepper

1 tsp (5 ml) ground cumin

1 tsp (5 ml) ground coriander

1 tsp (5 ml) onion powder

1 tbsp (15 ml) Worcestershire sauce

1 tsp (5 ml) soy sauce

1 tbsp (15 ml) neutral-flavoured oil

3 limes, divided

1 tsp (5 ml) chili paste (such as sambal oelek), plus more to taste

¼ cup (60 ml) honey

1 Thai (bird’s eye) chili, minced, to taste

fresh cilantro leaves, for garnish

Instructions

In a large mixing bowl, combine chicken wings, 2 tsp (10 ml) salt, garlic, pepper, cumin, coriander, onion powder, Worcestershire, soy sauce, oil and zest and juice of 1 lime. Cover with plastic wrap and marinate in refrigerator for at least 1 hour or overnight.
Submerge a food-safe cedar plank in water, weighed down with a heavy bowl, and soak for 1½ to 2 hours. Remove chicken wings from refrigerator 1 hour before cooking. Preheat barbecue grill to high.
Place plank on right side of grill and heat for 5 minutes. Turn off heat under plank, place chicken wings on plank in a single layer and cook, barbecue lid closed, for 15 minutes. Turn heat on left side of grill to medium and continue cooking until wings reach an internal temperature of 165 F (74 C), about 20 more minutes.
While wings are cooking, place chili paste and honey in a small saucepan and bring to a simmer over medium heat. Turn off heat and add chilies and zest and juice of 1 lime. Keep warm.
Cut remaining lime in half. Place wings in a large clean mixing bowl, mix 3/4 of hot honey with the wings, the remainder can be used for dip. Transfer to a platter, garnish with cilantro and lime halves and serve.

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Drink Pairings

Flamin' Mezcal Margarita

Created for taste readers, this cocktail is reminiscent of a Mexican shaved ice drink called a chamoyada. This cocktail features Los Siete Misterios Doba-Yej Mezcal.

Ingredients

Serves 1

Tajín seasoning, for rim, plus more for garnish (optional)

lime wedge or water, for rim

1½ oz (45 ml) ancho-infused Los Siete Misterios Doba-Yej Mezcal* ½ oz (15 ml) Cointreau

1 oz (30 ml) fresh lime juice

¾ oz (22 ml) pure mango juice

splash agave syrup

1 slice ancho-dusted dried mango, for garnish (optional)

*Add 1 large ancho chili pepper, cut open to expose seeds, to 1 x 750 ml bottle of mezcal. Allow to infuse overnight. Strain before using.

Instructions

Sprinkle some Tajín on a small plate. Using a lime wedge or water, moisten rim of one side of an oldfashioned glass and dip rim in Tajín. Fill a cocktail shaker with cubed ice and add mezcal, Cointreau, lime juice, mango juice and agave syrup. Shake vigorously for about 5 seconds, then pour into rimmed glass. Garnish with Tajín or an ancho-dusted dried mango slice placed halfway into glass along side.

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Featuring

Vodka-Spiced Chocolate Sauce

With a handful of ingredients, this is dessert in a jar. Everything else may as well be a garnish and will probably take you longer to prepare than this luxuriously decadent chocolate sauce does. The spicy chili bite at the finish gives it a grown-up taste that is simply irresistible! This recipe features Iceberg Vodka as the main ingredient

Ingredients

Serves 2 cups (500ml)

1 cup (250 ml) dark chocolate chips

3 tbsp (45 ml) Iceberg Vodka

1/8 tsp (a pinch) table salt

1 cup (250 ml) whipping cream

½ tsp (2.5 ml) red pepper chili flakes, plus more for garnish

Instructions

In a medium heatproof, non-reactive bowl, combine chocolate chips, vodka and salt. Set aside.
In a small saucepan over medium heat, bring cream and chili flakes to a simmer. Remove from heat.
Using a strainer, strain pepper-infused cream over chocolate chips. Cover with a small plate or plastic wrap and allow chocolate chips to melt slightly for 2 minutes. Using a heatproof spoon or spatula, mix until chocolate is fully melted. Can be stored in an airtight container in refrigerator for up to 1 week; it will thicken as it cools. For a runnier consistency, place container in warm water to melt slightly, then stir and use as desired. Garnish with chili flakes and serve with fruit, ice cream, cake or anything else you can imagine!

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Drink Pairings

Shrimp Boil Griller Packets

This is an easy way to have the fun of a shrimp boil without all the mess—and because everything is cooked in a foil packet, the flavours aren’t watered down by boiling! Enjoy the Shrimp Boil alongside Cutwater Mango Margarita or Barnside Brewing Honey Comb Amber Ale.

Ingredients

Serves 4

1 lb (450 g) new potatoes*

1 tbsp (15 ml) salt, plus more to taste

¼ cup (60 ml) unsalted butter, room temperature

2 tsp (10 ml) Old Bay seasoning

1 clove garlic, minced

1 tsp (5 ml) minced onions

2 tsp (10 ml) minced fresh parsley

1 lb (450 g) shrimp, peeled and deveined

2 ears corn, shucked and cut into quarters

1 lb (450 g) smoked sausages (such as andouille or kielbasa), cut into 1-in (2.5 cm) slices

1 lemon, cut into 4 wedges |freshly ground black pepper, to taste

* To skip step 1 and reduce cooking time, use precooked potatoes or leave them out.

Instructions

Put potatoes and 1 tbsp (15 ml) salt in a medium saucepan, cover with water and bring to a boil over high heat. Reduce heat to a simmer and cook until potatoes are tender, 10 to 20 minutes, depending on size of potatoes.
In a small microwaveable bowl, mix butter, Old Bay, garlic, onions, parsley and salt to taste. Melt in microwave for 30 seconds to 1 minute. Set aside.
Preheat barbecue grill to medium-high.
Cut heavy-duty foil into 4 pieces, each about 12 × 18-in (30 × 45 cm). Divide potatoes, shrimp, corn, sausages and lemon wedges evenly on each piece of foil. Drizzle each packet with butter mixture.
Wrap each packet tightly and grill, barbecue lid closed, for 12 to 15 minutes, until shrimp are pink, opaque and cooked through.
Transfer each packet to a bowl and serve, seasoning with more salt and pepper if needed.

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Drink Pairings

Watermelon Sugar

This mouth-watering watermelon slushy will please the entire family. Elevate this drink with honey from your neighbourhood producer to taste the local flavours. Featuring Victoria Distillers Empress 1908 Cocktail Gin.

Ingredients

Serves 4

4 cups (1 L) cubed watermelon

2 thin slices fresh ginger

2 oz (30 ml) honey

1 cup (250 ml) ice

Victoria Distillers Empress 1908 Cocktail Gin (optional)

candied ginger, for garnish

Instructions

In a blender or food processor, blitz watermelon, ginger, honey and ice until smooth. Pour into 4 cocktail glasses; if desired, stir in 1½ oz (45 ml) gin per adult serving. Add a straw to each glass, garnish with candied ginger and enjoy.

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Featuring

Golden Hour

Cool off with this vodka and pear punch, and allow the crispy cucumbers to quench your thirst. Use Mailroom Premium Vodka and See Ya Later Ranch Sparkling Brut to create Golden Hour cocktail.

Ingredients

Serves 4

12 thin slices pear, for garnish

4 oz (120 ml) Mailroom Vodka

6 oz (180 ml) See Ya Later Ranch Sparkling Brut

8 oz (250 ml) soda water

6 oz (180 ml) pear juice or nectar

cucumber ribbons, for garnish

Instructions

Place 3 pear slices in a fan formation and hold in place with a cocktail pick. Repeat to form 4 pear fans in total, and set aside. In a pitcher, combine vodka, sparkling wine, soda water and pear juice. Stir, then add ice. Pour into 4 old-fashioned glasses and garnish with cucumber ribbons and pear fans.

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Featuring

Classic Margarita

Margaritas are simple to make. Fresh-squeezed lime key for beautiful balance. El Tequileno Reposado and Cointreau are recommended ingredients.

Ingredients

Serves 1

kosher salt, for rim

lime wedge or water, for rim

1½ oz (45 ml) El Tequileño Reposado Tequila

½ oz (15 ml) Cointreau

1 oz (30 ml) fresh lime juice

¼ oz (7.5 ml) agave syrup

Instructions

Sprinkle some salt on a small plate. Using a lime wedge or water, moisten rim of one side of an old-fashioned glass and dip rim in salt. Fill a cocktail shaker with cubed ice and add tequila, Cointreau, lime juice and agave syrup. Shake vigorously for about 5 seconds, then pour into rimmed glass.

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Featuring

Tomato & Bean Salad

The Mediterranean feel of this salad is perfect for summer. Stanley Park Brewing Electro Lager or Cabron Ranch Water make great pairings for this Tomato and Bean Salad.

Ingredients

Serves 4

½ cup (125 ml) extra-virgin olive oil, divided

3 tbsp (45 ml) balsamic vinegar

1 tsp (5 ml) Dijon mustard

1 clove garlic, minced

1 sun-dried tomato packed in olive oil, finely chopped

1 small shallot, minced

salt and freshly ground black pepper, to taste

1 cup (250 ml) canned gigante beans, drained and rinsed

2 handfuls fresh basil leaves, plus more for garnish

3 heirloom tomatoes, thickly sliced

1 cup (250 ml) cherry tomatoes, halved

Instructions

In a medium bowl, whisk ¼ cup (60 ml) olive oil, vinegar, Dijon, garlic, sun-dried tomatoes, shallots, salt and pepper. Add beans, mix well and marinate in refrigerator for 10 minutes or up to 1 hour.
In a blender, blend basil and remaining |¼ cup (60 ml) olive oil until smooth. Strain through a fine-mesh strainer. Discard basil remnants.
Lay tomatoes on a serving platter, top with marinated bean mixture, drizzle with 2 tbsp (30 ml) basil oil and garnish with basil leaves.

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Drink Pairings

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