Jeremiah’s Boozy Banana Bread with Vanilla Rum Butter

September 16th, 2011 § 0 comments § permalink

Makes 1 loaf

Ingredients

4 ripe bananas
¼ cup vanilla and cinnamon infused rum
¼ cup melted butter
2 tablespoons almond oil
1 cup turbinado sugar
1 egg, beaten
1 teaspoon baking soda
1 teaspoon salt
1½ cups all purpose flour

Directions

Preheat oven to 350°F. Smash together bananas, rum, vanilla, melted butter, almond oil and sugar until well mixed, add the beaten egg and mix. Add the salt and baking soda and mix. Fold in the flour a little bit at a time mixing until all flour is incorporated and a smooth batter is created. Pour the mixture into a greaed loaf pan and cook for 50 minutes or until inserted stick comes out cleans. Allow to partially cool, remove from pan and serve with rum butter. (1 tablespoon infused vanilla, cinnamon rum with 3 tablespoons butter.)

Fresh Ginger Infused Dark Rum

May 13th, 2011 § 0 comments § permalink

Makes 1 quart

Ingredients

1 cup fresh ginger, sliced thin (does not need to be peeled)
1 quart dark rum

Directions

In jar place the fresh ginger slices. Add the dark rum and let infuse for about 4 days. Remove the ginger and store in a dark place for up to 3 months.

Brown Sugar Ginger Rum Kumquat Mojito

May 13th, 2011 § 0 comments § permalink

055

Makes 5 cocktails

Ingredients

1 cup kumquats, sliced medium
½ cup brown sugar
½ cup fresh mint leaves
Ice
1 ¾ cups ginger infused dark rum (recipe follows)
Seltzer water

Directions

In a small bowl mix together kumquats and brown sugar until the sugar is all over the kumquats. Set the kumquats aside for at least 2 hours. In 5 large beer glasses or tall Collins glasses, divide up the kumquats and place at the bottom of the glasses. Next tear up all the mint leaves and divide them up amongst the glasses as well. Muddle the mint and the sugared kumquats in each glass until the kumquats begin to break apart. We want most of the kumquats to remain intact and just slightly muddled. Fill the glasses with ice and place about 3 ounces of ginger infused dark rum in them. Fill the glasses with seltzer water and mix well, keeping the kumquats towards the bottom and allow the mint to float to the top.

Fresh Ginger Infused Dark Rum

Makes 1 quart

Ingredients

1 cup fresh ginger, sliced thin (does not need to be peeled)
1 quart dark rum

Directions

In jar place the fresh ginger slices. Add the dark rum and let infuse for about 4 days. Remove the ginger and store in a dark place for up to 3 months.

King’s Country Buck

October 13th, 2010 § 0 comments § permalink

INGREDIENTS

Fresh ginger
Fresh basil
¾ oz lime juice
1½ oz dark rum
¾ oz Madeira
Ginger beer
Lime wheels, for garnish

PREPARATION

In a mixing glass, muddle a thin strip of fresh ginger and 3 leaves of fresh basil with lime juice. Next, add rum, Madeira and icem and shake vigorously. Strain over ice into rocks glass and top with ginger beer. Garnish with a basil leaf and a lime wheel and serve.

© Recipe courtesy of Justin Briggs

King's Country Buck

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