Classic Rum Cocktails

One of our followers, Thomas, has been muddling up the rum world over the last few months. Much of his research focuses on varying styles of the spirit and the classic drinks it has created. Here are two recipes mixed by Thomas that have inspired us. Want a deep dive into the fine world of rum? These recipes pack a walloped-return of flavor. Thanks for the sips and pics, Thomas!

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CLASSIC HURRICANE

2 oz Mount Gay Eclipse rum (Barbados)
2 oz Plantation overproof rum (Jamaica/Guyana/Barbados blend)
2 oz fresh passion fruit juice
1 oz fresh orange juice
1/2 oz fresh lime juice
1 T simple syrup
1 T grenadine syrup

Shake all ingredients in an ice-filled cocktail shaker and strain into a hurricane glass. Garnish with a Luxardo cherry (or two), and an orange slice.

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NAVY GROG

1 oz Smith & Cross rum (Jamaica)
1 oz Diplomatic Anejo rum (Venezuela)
1 oz Kirk & Sweeney 23 yr rum (Dominican Republic)
3/4 oz fresh lime juice
3/4 oz fresh grapefruit juice
1/4 oz Demerara syrup
1/4 oz St. Elizabeth Allspice Dram

Flash blend and open pour with gated finish into a double old fashioned glass. Garnish with a mint sprig.

(Want to learn about these OG terms- “flash blend” and “gated finish”, check out this link- https://www.socialhourcocktails.com/straining)

Wine and beer with the perfect mango chicken burger

We're refusing to give up on summer.  The fact that temps in upstate NY this week have exceeded 90 degrees helps our case.  One of our favorite burgers to enjoy is this chicken, mango and jalapeño burger.  We've been convinced it is healthy, and it is certainly delicious. The flavor combination makes for a seemingly unique twist on a traditional griller.

A few of our followers ask why we have only featured our recipes in pairings with wine.  In reality, pairing beer and cocktails with food can be an equally rewarding process, and we do it all the time.  For purely whimsical reasons, we're suggesting two pairings for this burger- a wine from Alsace, and a beer from upstate NY.  Choose one, and make this delicious and simple burger before summer fades!

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CHICKEN, MANGO BURGER with JALAPEÑO

We can't remember how this burger evolved, but we've enjoyed it for years.  Last year we made it for the person we have credited for years as its creator, and he told us the dish was new to him. Go figure!

Its evolution continues as we've added a new ingredient that might surprise you- parmesan cheese.  At one point we used a few breadcrumbs to bind the ground chicken and the mango, but we've found parmesan accomplishes that task and offers a flavor that supports the stars nicely.

Burgers:
1 lb ground chicken
1 mango- skinned and chopped
1 jalapeño, diced finely (use this ingredient to taste; sometimes we eliminate it)
1/2 c parmesan cheese, grated
salt and pepper to taste

Combine all the burger ingredients and form into 4 patties.  Grill or pan-fry. In either case, be sure your grill or pan is freshly oiled, and hot before you place the burgers.  In either method we cook them on each side until they are firm to the touch.  Remove to rest for 5 minutes before assembling.

This is how we top our burgers these days, but stack and slather things your family enjoys!

Garnishes:
4 brioche buns (use your favorite, or even leaves of butter lettuce as a bun)
4 grilled pineapple rings
4 slices of tomato
4 thin slices of red onion
Teriyaki sauce
Mayonaise

Don't wait too long to assemble, because a slightly warm burger paired with an ice cold beverage makes the combination even more interesting.  Here are two beverages that pair perfectly with these puppies:

 

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DRY HOPPED SAISON, Paradox Brewery, Schroon Lake, NY, $4
This super dry, effervescent belgian style saison married perfectly with these burgers.  The sour edge of the beer highlighted both the mango and the teriyaki angles, while the brighter citrus notes of the beer perked up the chicken and parmesan patties.  The beer is lighter bodied, and the slight musk- expected from the saison yeast- supported rather than overpowered each bite. We've respected the brews of this southern Adirondack brewery for a while, and the food pairing possibilities of this flavor-packed, hazy saison are vast.

Another beer pairing option for this burger would be one of the juicy NEIPAs. The citrus spectrum these beers offer would support the burger nicely.

C'OTES D'AMMERSCHWIHR, 2014, Domaine Maurice Schoech, Alsace $18
This beer was recommended by my friend Kim.  Food pairing may be its super power, but this lighter bodied, Alsacian makes for a delicious sipper.  The flavors of pear, melon and even mango, its respectable acidity and toasty finish allowed the mango and jalapeño flavors of the burger to pop.  The finish is brief, but plenty of time to allow the musty parmesan cheese to pair with the toasty linger of the wine.

Another wine option would be a New Zealand Sauvignon Blanc with its traditional tropical fruit flavors.

This burger is simple, delicious, and offers a spin on tradition.  Whether you're a wine or beer person, we've got you covered in boozey ways to enjoy it, and these final days of summer.  Enjoy!

 

3 garden harvest cocktails

This time of year my favorite place to enjoy an evening sipper is on our back patio.  It affords a view of our colorful garden.  As I watch veggies and herbs mature in front of me, its easy to imagine these beauties paired with some of my favorite spirits.  If your garden, or local farmers market is peaking, think about making one of these delicious cocktails!

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GREEN PEPPER and BASIL GIMLET

This is a unique combo that makes for a slightly savory and addictive flavor.  We've had great success with peppers this harvest.  Our goal is to try this same concoction by substituting poblanos and jalapeños this month.

2 inch slice of green pepper
5 or 6 basil leaves
1 t of agave nectar (or simple syrup)
1 lime juiced
2 oz gin

Muddle the pepper, basil and agave in a cocktail shaker until everything is pulverized. Fill the shaker with ice and add the lime juice and gin. Shake it all up until ice cold. Pour into a martini glass and garnish with a sprig of basil.

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CARROT MOSCOW MULE

This beautiful cocktail amps up a drink I thought was already perfect.  The carrot adds a refreshing earthiness to the traditional mule, playing off the flavor of ginger nicely.  Its difficult not to pound them, or appreciate the engaging color.  

1 part vodka
1 part carrot juice, fresh or store-bought
1 dash per drink of Angostura bitters
Squeeze of lime juice
3 parts ginger beer

Gently stir together vodka, carrot juice, bitters, and lime juice.  Pour into a glass full of ice.  Top with ginger beer. Garnish with slivers of carrot or carrot sticks and a lime wedge.

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CUCUMBER MOJITO

The muddled mess this cocktail leaves in the glass, including the crunchy sugar, makes for a very satisfying and refreshing drink.  

3 slices of cucumber, cut 1/4 inch thick
1/2 lime, cut into wedges
1 t sugar (granulated or turbinado)
2 oz white rum
Club soda
Cucumber slices and mint leaves for garnish

Muddle cucumber, lime and sugar in a glass.  Fill the glass with ice and add the rum. Top with club soda. Pour this glass into another glass and back again to be sure it all mixes nicely and you rescue as much residual sugar as you can. Garnish with cucumber slices and mint leaves.

Happy Harvest, everyone! Muddle up!