Taro Bubble Tea
Pulling inspiration from a bubble tea experience, this taro cocktail uses aged Flor de Caña 5-Year-Old Añejo Clásico Rum and Licor 43 to get classic vanilla notes. Coconut water and just a touch of lemon pull everything into balance.Ingredients
Serves 1
1½ oz (45 ml) Flor de Caña 5-Year-Old Añejo Clásico Rum
½ oz (15 ml) Licor 43 Original
1 oz (30 ml) Taro Tea Concentrate*
1 oz (30 ml) coconut water
¾ oz (22 ml) Simple Syrup**
¼ oz (7.5 ml) fresh lemon juice
cooked tapioca pearls***
Instructions
- In a cocktail shaker, combine rum, Licor 43, Taro Tea Concentrate, coconut water, Simple Syrup and lemon juice. Fill with ice and shake for 10 seconds. Fill a Collins glass with tapioca pearls and fresh ice, then fine strain shaker mixture into glass, insert a large straw and serve.
- * To make Taro Tea Concentrate, add one 0.9 oz (25 g) package taro flavour powder to ¼ cup (60 ml) hot water and stir until fully combined and smooth. Cool in refrigerator before using.
- ** 1:1 ratio of granulated sugar dissolved in boiling water. Allow to cool before using.
- *** In a large saucepan, bring 10 cups water to a boil. Add 1 cup (250 ml) black tapioca pearls and cook until water comes back to a boil and tapioca pearls are floating. Reduce heat to medium and simmer for 30 minutes, stirring every 5 minutes, then turn off heat and let rest in saucepan for 30 minutes. Strain pearls and rinse under cold water. Return pearls to saucepan, add 1 cup (250 ml) brown sugar and simmer on low heat for 10 minutes. Allow to cool before using.
Featuring
Spill the Chai
Leaning into the warm baking spices of winter, this spiced latte will warm you up from the inside out. Use Lamb’s Spiced Rum to make this cocktail.Ingredients
Serves 1
6½ oz (195 ml) milk or dairy alternative
1 spiced chai tea bag
1½ oz (45 ml) Lamb’s Spiced Rum
1 dash vanilla extract
cinnamon sugar, for garnish
Instructions
- Warm milk and froth using a frother, then add tea bag and steep for 2 minutes. In an Irish coffee mug, combine spiced rum and vanilla, then pour steamed chai milk overtop, aiming to create a frothy layer. Garnish with cinnamon sugar.
Featuring
Classic Eggnog
A great starting point for simple classic eggnog. You can reduce the sugar or cream to adjust this recipe to your palate. This cocktail features Goslings Black Seal Rum and St-Rémy VSOP Brandy.Ingredients
Serves 2
2 eggs
3 tbsp (45 ml) fine granulated sugar
2 oz (60 ml) Gosling’s Black Seal Rum
2 oz (60 ml) St-Rémy VSOP Brandy
6 oz (180 ml) whole milk
8 oz (250 ml) whipping cream
1 tsp (5 ml) freshly grated nutmeg, plus more for garnish
Instructions
- In a cocktail shaker, combine all ingredients. Shake without ice to break up eggs, then add ice and shake for 7 to 10 seconds. Strain into 2 old-fashioned glasses and garnish with more freshly grated nutmeg.
Featuring
Cornbread with Spiced Honey-Rum Butter
Golden and rustic, this skillet cornbread emerges with crisp edges and a tender, buttery crumb. Slathered with a honey-rum butter that melts into every bite, this warm, sweet indulgence is perfect for cozy meals, weekend brunches or late-night snacking. For best results, use Goslings Black Seal Rum.Ingredients
Serves 1 loaf; Makes about 1½ cups (375 ml) of Spiced Honey-Rum Butter
CORNBREAD
3 cups (750 ml) all-purpose flour
1 cup (250 ml) cornmeal
1 cup (250 ml) granulated sugar
¾ cups (180 ml) shredded cheddar
2 tbsp (30 ml) baking powder
1 tbsp (15 ml) salt
1½ cups (375 ml) milk
1 cup (250 ml) buttermilk
⅔ cup (160 ml) canola oil
⅓ cup (80 ml) butter, melted
2 tbsp (30 ml) honey
4 eggs, lightly beaten
1 green onion, green part only, thinly sliced, for garnish
1 recipe Spiced Honey-Rum Butter, to serve, recipe follows
SPICED HONEY-RUM BUTTER
¼ cup (60 ml) honey
3 tbsp (45 ml) Goslings Black Seal Rum (or any dark rum)
⅛ tsp (a pinch) pumpkin pie spice
1 cup (250 ml) butter, room temperature
Instructions
- CORNBREAD
- Preheat oven to 375 F (190 C). Grease a 13-in (32.5 cm) cast iron skillet or a 10 × 12-in (25 × 30 cm) baking dish.
- In a large mixing bowl, combine flour, cornmeal, sugar, cheddar, baking powder and salt and mix well.
- In a separate mixing bowl, combine milk, buttermilk, oil, melted butter, honey and eggs and mix well. Add wet ingredients to dry and mix well until no more dry flour is visible.
- Pour batter into greased pan and transfer to oven. Bake until a wooden skewer inserted in centre comes out clean and dry, about 1 hour.
- Let cool in skillet, then garnish with green onions, slice and serve with Spiced Honey- Rum Butter. Wrap leftover cornbread with plastic wrap and store in refrigerator for up to 5 days or in freezer for up to 3 months. Great reheated in a skillet over medium heat with a bit of melted butter until golden and crispy.
- SPICED HONEY-RUM BUTTER
- In a small mixing bowl, combine honey, rum and pumpkin pie spice. Set aside.
- In bowl of a stand mixer fitted with paddle attachment, or in a bowl with a handheld mixer, beat butter on medium speed until fluffy. With mixer running, slowly pour in honey-rum mixture until incorporated, scraping down sides of bowl as necessary.
- Serve at room temperature. Leftover butter can be stored in an airtight container at room temperature for up to 3 days or in refrigerator for up to 2 weeks.
Drink Pairings
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.