About Rum Events Recipes Menus Home
Cocktails
Rum Runner
4 ounces Orange Juice
½ oz blackberry brandy
½ crème de banana
1.5 ounces Tommy Bahama Golden Sun rum
Dash of grenadine
Instructions:
Pour into shaker with ice and shake well. Strain into hurricane glass. Orange slice garnish.
Bacardi Apple Martini
1.5 ounces vodka
3/4/ oz Bacardi Apple rum
¼ oz lemon juice
Lemon wedge garnish
Instructions:
Pour into shaker with ice and shake well. Pour contents into martini glass, garnish with lemon wedge.
Blueberry Mojito
3 ounces Cruzan Light rum
6 fresh mint leaves
2 ounces fresh blueberries
4 lime wedges
1 ounce simple syrup
splash of soda
Instructions:
Combine rum, mint leaves, blueberries and lime wedges with ice in shaker. Muddle until flavors are combined and add simple syrup and splash of soda. Shake well and pour into 12 ounce glass. Garnish with mint leaf.
Entrées
Shrimp Seafood Mojito
Yield 4 servings
8 each Snow crab claws
8 each Large shrimp (16/20 count) peeled and deveined and poached
4 ounces Ahi tuna (raw ½ inch diced)
2 ounces Mango (peeled seeded and diced ¼ inch)
4 tsp Mint (fresh minced)
2 cup Mojito marinade (sub recipe below)
4 sprig Mint leaves
Instructions:
Marinate all of the seafood and 1 ½ cup of mojito marinade, mint and fruit for 2 hours. Place equal portions of the seafood mix into martini glasses. Ladle 1 tbsp of the reserve mojito marinate on top and garnish with fresh mint leaves.
Seafood Mojito Marinade
Yield 2 ½ cup
½ cup White rum
½ cup Water
1 cup Lime juice
2 tbsp Sugar
2 tbsp Cilantro (finely chopped)
6 tbsp Mint, (finely chopped)
Instructions:
In a blender combine all of the ingredients except the cilantro and chives and blend until smooth. Remove from the blender and mix in the fresh herbs.
Jerk Grilled Ahi Tuna With Hot Mango Chutney
Yield 2 servings
2 each Ahi tuna steaks (6 oz thick cut)
6 tsp Jerk seasoning (sub recipe below)
2 tbsp Salad oil (for cooking)
2 tbsp Hot mango chutney (sub recipe below)
4 each Sweet Rice Cabbage rolls (sub recipe below)
2 each Lime wedge
2 sprig Cilantro
Instructions:
Season the Ahi tuna with the jerk seasoning about 3 tsp per tuna steak. Lightly oil the steaks and place them on the hot grill and cook to rare or desired temperature. Sear the Sugar Cane Rice Cabbage Rolls until cooked throughout then place them on the base of a serving plate. Place the grilled tuna on top of the cabbage rolls, and then top the tuna with the hot mango chutney and garnish with the lime wedge and sprig of cilantro. Serve.
Jerk Seasoning
Yield 6 Tbsp
2 tbsp Allspice
1½ tbsp Dry mustard
½ tbsp Paprika
½ tsp Onion, granulated
½ tsp Lemon pepper
¾ tsp Red pepper, crushed
¾ tsp Black pepper course
1/3 tsp Cayenne pepper
1/3 tsp Garlic, granulated
1/3 tsp Cinnamon, ground
1/3 tsp Salt, kosher
1/4 tsp Thyme, dry
Instructions:
Combine all ingredients and mix well. Store in an airtight container until needed.
Hot Mango Chutney
Yield 8 tbsp
2 ounces Mango (seeded and diced ¼ inch)
½ tbsp Shallots (minced)
½ tbsp Rice wine vinegar
½ tsp Serrano pepper
pinch Salt, kosher
2 tbsp Orange juice
Instructions:
Combine all ingredients into saucepan and cook on low heat until the liquid has evaporated and the mangos are tender. Cool in a shallow dish uncovered.
Sweet Rice Cabbage Roulade
Yield 10 each
20 each Napa cabbage leaves (blanched and chilled)
3-4 cups of cooked and chilled Jasmine rice
1 cup Pineapple (diced ¼ inch)
¼ cup Coconut (toasted)
¼ cup Green onion (sliced thin)
½ cup Red pepper (seeded and small dice)
¼ tsp Ginger, ground
2 tbsp Orange juice
Instructions:
Combine all ingredients except the cabbage and mix well. Overlap two cabbage leafs at a time and place 3 ounces of the mixture on top of the cabbage at one end. Gently roll the rice mixture in the cabbage (like rolling an egg roll), folding up the sides as you go. Repeat the process until all of the rice and cabbage is used. Keep chilled until ready to serve.