Havana Collins
Refreshingly vibrant, this citrusy play on the rum Collins is the perfect tropical indulgence for a hot summer day. Create this cocktail with Havana Club 3 Year Anejo Rum.Ingredients
Serves 1
½ oz (15 ml) grenadine
2 oz (60 ml) fresh orange juice
1½ oz (45 ml) Havana Club 3-Year-Old Añejo Rum
½ oz (15 ml) fresh lime juice
4 oz (120 ml) soda water
orange segment, for garnish
pineapple wedge, for garnish
Instructions
- Pour grenadine into bottom of a Collins glass. Add ice, then carefully pour in orange juice, rum and lime juice, without stirring. Top with soda water and garnish with an orange segment and a pineapple wedge.
Featuring
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.
Drink Pairings
Vampire Nectar
Driven by a profound and insatiable desire for blood, vampires savour this Halloween punch with bright raspberry and the rich complexity of Bacardi Spiced Rum.Ingredients
Serves 10
10 oz (300 ml) Bacardí Spiced Rum
8 oz (250 ml) Sour Puss Raspberry Liqueur
20 oz (600 ml) cranberry juice
2 oz (60 ml) grenadine
Instructions
- In a large container, stir all ingredients. Refrigerate to chill for 3 to 5 hours. When ready to serve, chill coupe glasses in freezer for 5 minutes. Transfer punch to a pitcher. For each serving, pour 4 oz (120 ml) neat into chilled coupe.
Featuring
Margaux
Smooth white rum meets grapefruit’s tang, brought together by honey’s unique character in this refreshing cocktail, offering a perfect balance of flavours.Ingredients
Serves 1
1½ oz (45 ml) Bacardí Superior White Rum
¼ oz (7.5 ml) Honey Syrup*
1½ oz (45 ml) fresh pink grapefruit juice
grapefruit peel, for garnish
Instructions
- In a cocktail shaker, combine rum, Honey Syrup and grapefruit. Add cubed ice and shake vigorously. Fine stain into a coupe glass. Garnish with a grapefruit peel.
- * 3:1 ratio of honey dissolved in hot water. Allow to cool before using.
Featuring
Brown Sugar & Cardamom-Rubbed Pineapple with Tamarind Rum Caramel
This sweet and savoury grilled pineapple dish is happy to share the plate with a smoky, grilled BBQ dinner as it is with a scoop of vanilla ice cream. Villa Teresa Prosecco Rosé makes a great pairing with this grilled pineapple recipe.Ingredients
Serves 4-6
¾ tsp (4 ml) cardamom seeds
½ tsp (2.5 ml) black peppercorns
2 tbsp (30 ml) brown sugar
½ tsp (2.5 ml) ground cinnamon
⅛ tsp (a pinch) ground nutmeg
⅛ tsp (a pinch) salt
1 pineapple, peeled and cut into 5-in (12.5 cm) long wedges
Tamarind-Rum Caramel, make ahead, recipe follows
Toasted coconut shavings, for garnish
flaked sea salt, for garnish
TAMARIND RUM CARAMEL (Makes about ¾ cup (180 ml))
1 cup (250 ml) granulated sugar
½ cup (125 ml) water
⅓ cup (80 ml) coconut milk
⅓ cup (80 ml) Captain Morgan Spiced Rum
2 tbsp (30 ml) seedless tamarind pulp or 1 tbsp (15 ml) tamarind paste
1½ tbsp (22.5 ml) light soy sauce
½ Thai (bird’s eye) chili, sliced lengthwise
Instructions
- In a small pan over medium-low heat, combine cardamom seeds and peppercorns and toast until fragrant, 3 to 4 minutes. Transfer to a mortar and pestle and grind to medium-fine consistency. Mix with brown sugar, cinnamon, nutmeg and salt.
- Gently rub spice mixture into pineapple wedges and let sit for 15 to 20 minutes.
- Preheat barbecue grill to medium-high.
- Grill pineapple about 2 minutes per side, until lightly caramelized, then transfer to a serving dish. Drizzle with Tamarind-Rum Caramel and garnish with toasted coconut shavings and flaked sea salt.
- Serve as a sweet side dish or savoury dessert; this is as happy with grilled prawns and chicken as with vanilla ice cream.
- TAMARIND RUM CARAMEL (Makes about ¾ cup (180 ml))
- In a medium saucepan, whisk sugar and water until combined. Cook over medium-high heat, without stirring, until sugar caramelizes and becomes a medium amber colour.
- Lower heat and carefully add coconut milk, making sure to keep hands clear from splatters. Whisk until smooth, then add rum, tamarind, soy sauce and chilies, breaking up any large pieces of tamarind.
- Remove from heat and steep 10 minutes, then strain, pressing gently with a spatula. Can be stored in an airtight container in refrigerator for up to 1 week.
Drink Pairings
Island Jerk Prawns
A bit of heat, a bit of sweet just like the Caribbean, this quick and easy marinade brings out the succulent briny flavour of BC prawns. Whether in the backyard or on the beach, these prawns are sure to be a hit. Pair with Sandhill Sovereign Opal wine.Ingredients
Serves 4-6 as a starter or part of a light dinner
2 tbsp (30 ml) The Kraken Black Spiced Rum
2 tbsp (30 ml) ground allspice
2 tbsp (30 ml) brown sugar
1 tbsp (15 ml) dark soy sauce
1 tbsp (15 ml) fresh thyme leaves
1½ tsp (7.5 ml) Spanish sweet paprika
½ tsp (2.5 ml) ground cinnamon
½ tsp (2.5 ml) freshly ground black pepper
½ tsp (2.5 ml) salt
¼ tsp (1 ml) ground nutmeg
3 cloves garlic
2 habanero or Scotch bonnet peppers, seeds removed
1 bunch green onions, roughly chopped
½-in (1.25 cm) knob fresh ginger, roughly chopped
2 lbs (900 g) whole prawns, deveined with heads and shells on
mango chutney, to serve
sliced limes, to serve
Instructions
- In a blender, combine all ingredients except prawns, chutney and limes. Purée on high speed until smooth, scraping down sides as needed.
- In a large bowl, pour jerk rub over prawns and gently massage to coat evenly. Cover and let marinate in refrigerator for 8 to 24 hours.
- Remove prawns and brush off excess marinade.
- Preheat barbecue grill to medium-high. Lightly oil grill.
- Grill prawns for 2 to 3 minutes per side, until pink and cooked through.
- Transfer cooked prawns to a platter and serve with mango chutney and plenty of limes.
- * Always wear gloves when handling hot peppers, and avoid touching your face and eyes.
- ** To prepare prawns, use a sharp pair of kitchen scissors to cut down back of shell, starting just behind head and stopping just before tail. Locate dark vein and gently pull to remove and discard.
Drink Pairings
Spirited Halo Halo
Tagalog for “mix-mix,” halo-halo is a traditional Filipino dessert that’s a party in a glass. The icy treat gets its name from a concoction of sweet ingredients in interesting flavours and textures topped with shaved ice and evaporated or condensed milk. If you don’t have a shaved ice maker, you can simply crush ice into a fine powder in your blender. Look for halo-halo ingredients in your local Asian market or online. Pair this recipe with Captain Morgan Mango Mai Tai.Ingredients
Serves 4
½ cup (125 ml) small sago pearls
4 cups (1 L) water
1½ cups (375 ml) unsweetened coconut milk
¼ cup (60 ml) sweetened condensed milk
¼ cup (60 ml) evaporated milk
2 mangoes, peeled, pitted and cut into bite-sized cubes
1 dragon fruit, peeled and cut into bite-sized cubes
1 cup (250 ml) quartered or diced strawberries
⅓ cup (80 ml) drained palm seeds
4 tbsp (60 ml) Don Papa Rum, plus more if desired
4 to 6 cups (1 to 1.5 L) shaved ice
ube ice cream or pandan ice cream
leche flan (purchased), cut into 1-in (2.5 cm) pieces
Instructions
- In a medium saucepan, cook sago pearls in water according to package directions. Drain, then place warm in a medium bowl with coconut milk, stirring well to separate pearls. Set aside and let cool to room temperature. Coconut sago can be made up to this point and stored in an airtight container in refrigerator for up to 2 days. Before serving, warm gently over low heat to bring to room temperature.
- In a small bowl or glass measuring jug, stir condensed milk and evaporated milk. Set aside.
- In 4 tall glasses, layer sago pearls, mango pieces, dragon fruit pieces, strawberries and palm seeds. Feel free to add more or less of any ingredient. Pour at least 1 tbsp (15 ml) Don Papa Rum into each glass. Add shaved ice to fill each glass, taking care to leave some room for toppings. Top ice with 2 tbsp (30 ml) milk mixture before topping everything off with a scoop or two of ice cream and some leche flan. Halo halo is best enjoyed right away.
Drink Pairings
Spiced Rum Sour
The Spiced Rum Sour does a great job of delivering complex, layered spice flavours in an easy to make, sour style cocktail. The Bacardi Spice Rum will add a flattering, caramel-like vanilla character, along with cinnamon, nutmeg, almond and dried fruit flavours. Also, try this recipe with lime juice instead of lemon for another variation that will be sure to please your palate. Featuring Bacardi Spiced Rum.Ingredients
Serves
1 egg white
1½ oz (45 ml) Bacardí Spiced Rum
¾ oz (22 ml) Simple Syrup*
¾ oz (22 ml) fresh lemon juice
1 pod star anise, for garnish
Instructions
- Chill a cocktail coupe in freezer for 5 minutes. In a cocktail shaker, combine egg white, spiced rum, Simple Syrup and lemon juice. Shake vigorously and fine strain into chilled coupe. Garnish with star anise.
- * 1:1 ratio of granulated sugar dissolved in boiling water. Allow to cool before using.
Featuring
Hot Buttered Rum
Hot buttered rum is a delightful and comforting cocktail that is perfect for warming up on a chilly day. Laden with winter spices, it is buttery and aromatic, drawing you in for another sip. This recipe includes an easy to make “hot buttered rum batter” that can be stored in the freezer, ready to be spontaneously used to make a delicious hot buttered rum cocktail. Featuring Flor De Cana Anejo Clasico 5 Year OldIngredients
Serves Makes 24 x 1 oz (2 tbsp) pellets.
1 × 1 oz (2 tbsp) Hot Buttered Rum Batter Pellet*
2 oz (60 ml) Flor de Caña 5-Year-Old Añejo Rum
6 oz (180 ml) boiling water
cinnamon stick, for garnish
Instructions
- In a large heatproof mug combine batter pellet and rum, top with boiling water and stir to dissolve. Garnish with a cinnamon stick and stir between sips, as butter will float.
- * To make Hot Buttered Rum Batter Pellets, combine 1 cup (250 ml) butter (room temperature), 1 cup (250 ml) demerara sugar (packed), 1 cup (250 ml) berry sugar, 1½ tsp (7.5 ml) ground cinnamon, 1½ tsp (7.5 ml) pure vanilla extract, ½ tsp (2.5 ml) freshly grated nutmeg, ½ tsp (2.5 ml) ground cloves and ¼ tsp (1 ml) citric acid in a stand mixer and mix until smooth. Place 1 oz (2 tbsp) portions of batter on a parchment-lined baking sheet or use a silicone butter mould, then freeze. Once frozen, transfer to a freezer bag or sealed container and return to freezer until ready to use. Pellets will keep in freezer for up to 6 months.
Drink Pairings
Spiced Rum Bundt Cake
A soft snacking cake full of autumn spices and a touch of rum that will remind you of gingerbread. Perfect with some whipped cream and dusting of icing sugar. Great for at home, on the counter, for all to enjoyIngredients
Serves 8 to 10
3 cups (750 ml) all-purpose flour
1 tsp (5 ml) baking powder
¼ tsp (1 ml) baking soda
½ tsp (2.5 ml) salt
2 tsp (10 ml) ground cinnamon
1½ tsp (7.5 ml) ground ginger
¾ tsp (4 ml) ground cardamom
⅛ tsp (pinch) ground allspice
¼ tsp (1 ml) ground nutmeg
¾ cup (180 ml) water
¼ cup (60 ml) The Kraken Black Spiced Rum
½ cup (125 ml) light molasses
1 tsp (5 ml) vanilla extract
¾ cup (180 ml) butter, room temperature
1 cup (250 ml) lightly packed brown sugar
2 large eggs, room temperature
whipped cream, to serve (optional)
icing sugar, for dusting (optional)
Instructions
- Butter and flour a 12 cup (3 L) Bundt pan (10-in/25 cm), and set aside.
- Preheat oven to 360 F (180 C).
- In a medium bowl, sift flour, baking powder, baking soda, salt, cinnamon, ginger, cardamom, allspice and nutmeg. Set aside. In another small bowl, mix water, rum, molasses and vanilla extract.
- In a large bowl, using a handheld electric mixer or a stand mixer with a paddle attachment, cream butter on high until smooth and creamy, 1 to 2 minutes. Add brown sugar and mix until light and fluffy, 2 to 3 minutes, scraping down bowl as needed.
- With mixer on medium, add eggs one at a time, beating well after each addition and scraping down bowl as needed. Mix another 1 to 2 minutes, or until well combined.
- Turn mixer to low and mix in dry ingredients in 3 parts, alternating with liquid ingredients and mixing after each addition just until incorporated. You will start and end with dry ingredients. Do not overmix. Scrape down bowl as needed.
- Transfer batter to prepared Bundt pan and bake for 45 minutes to 1 hour, rotating pan halfway through. Test if cake is done by inserting a wooden skewer. It will come out clean or with only a few crumbs once cake is cooked. If cake requires more time, bake in 10-minute increments.
- Once cake is done, cool at room temperature on a wire rack. Turn out onto a platter to serve. Dust with icing sugar, if using, and serve on its own or with whipped cream.