the rum cookbook

INSTRUCTIONS:Combine the first six ingredients in a heavy pot

and place on medium heat until the sugar dissolves.Boil the mixture until it is reduced to 2 cups (approx 15 min).

Cool to lukewarm and stir in rum. Place a few cubes of cake in the bottom of each glass. Then pour on a bit of the rum sauce follow that with

two small scoops of ice cream and some pineapple.Repeat the layers until the ingredients are gone. Serve chilled.

Parfait

©2010 Sailor Jerry Rum, 46% Alc./Vol. William Grant & Sons, Inc. New York, NY.

Respect his legacy. Drink Sailor Jerry responsibly.

INGREDIENTS:1 cup sugar

1 cup brown sugar2/3 cup water

1/2 cup frozen pineapple juice concentrate, thawed6 Tbl unsalted butter

1 tsp ground cinnamon 4 Tbl Sailor Jerry Spiced Rum

1 premade angel food cake, diced into cubes1 large container of coconut or banana ice cream

2 cups diced pineapple (2 cans drained)4 large sundae glasses or large, glass parfait bowl

1) Combine first 5 ingredients, stir, then microwave for 30 seconds and stir again. 2) Pour marinade over chicken and let sit for 30 minutes at room temp3) Whisk together the flour, paprika and salt4) When chicken is close to done marinating heat oil in a deep 12” skillet until shimmery.5) Drain chicken, dredge in flour to coat, shake off excess, then transfer to plate.6) Fry in batches, about 6-7 minutes each then drain on paper

Spicy Rum Honey Chicken



1/4 C Sailor Jerry Rum 1/4 C fresh lime juice 1/4 C soy sauce 1 Tbs Honey 1/2 t Sriracha or other similar hot sauce1 1/2 pounds skinless boneless chicken thighs, cut into 1 1/2-inch pieces About 2 cups vegetable oil 1/2 cup all-purpose flour 1/2 teaspoon paprika Salt to taste

CHEESE CAKE!



1) Beat together first five ingredients until fluffy. 2) In a separate bowl beat together rum and chilled heavy cream until soft peaks form. 3) Carefully mix 1/3 of cream/rum mixture into the cream cheese mixture then fold in the remaining cream/rum mixture. Being careful to evenly incorporate everything. 4) Place bananas in the bottom of the crust and smooth the filling over it. 5) Chill, loosely covered, for 20 minutes.

1 Premade graham cracker crust, baked & cooled1/4 t Cinnamon8 Tbs Dark brown sugar8 oz Cream Cheese, softened1/2 t Fresh lemon zest1/2 t Fresh Lime zest1 C Heavy Cream, chilled4t Sailor Jerry Spiced Rum4 Ripe Bananas, sliced thinly

©2010 Sailor Jerry Rum, 46% Alc./Vol. William Grant & Sons, Inc. New York, NY. Respect his legacy. Drink Sailor Jerry responsibly.

Fruit Cake

1) Put all the dried fruit in a bowl and pour in the Sailor Jerry Spiced Rum. Let it sit for at least 12 hrs but ideally 2 days. Stirring occasionally. 2) Once fruit is ready preheat the oven to 300 degrees and grease a 9”x9” pan. 3) Beat together the butter and brown sugar until pale then add the eggs one at a time, beat well in between additions. 4) Add the fruit to the butter, sugar egg mixture and stir until well combined. 5) Add the flour, spices and vanilla and stir until evenly mixed. 6) Pour into the prepared pan and cover with tin foil. 7) Bake for 2 1/2hrs –3hrs or until toothpick pulls out clean. 8) Drizzle the remaining 2 TBS Sailor Jerry Rum on the warm cake. Let cool before turning out.

Instructions

2 cups raisins3/4 cup candied orange peel1/4 cup slivered almonds1 cup dried cranberries1 cup dried apricots, roughly chopped1 cup dried figs, roughly chopped1 cup pitted dates, roughly chopped3/4 cup Sailor Jerry Spiced Rum

INGREDIENTS

2 sticks butter, softened1 cup brown sugar, firmly packed4 eggs2 cups all purpose flour1 tsp ground cinnamon1/2 tsp ground nutmeg1/2 tsp ground cardamom1 tsp vanilla 2 Tbs Sailor Jerry Spiced Rum


1/2 cup Sailor Jerry Spiced Rum2 Tbs dark brown sugar1 Tbs freshly ground pepper1 Tbs soy sauce6 cloves garlic, crushed2 lbs flank steak, sliced into 1 1/2” pieces1 Tbs butter

INGREDIENTS


Spiced Rum peppered steak

Instructions

1) Mix together the first five ingredients in a ziploc bag. 2) Add the flank steak and seal the bag. 3) Refrigerate for 2 hours. 4) Remove steak from bag. 5) Heat the butter in a pan and when melted add the steak. 6) Pan fry the steak until slightly pink, turning twice (3-7 minutes). 7) Serve sandwich style with red onions and mayo on crusty rolls.

Cocoa cookies

1 cup semisweet chocolate chips, melted1/2 cup white sugar1/2 cup heavy cream1/2 cup Sailor Jerry Spiced Rum1 cup graham crackers or vanilla wafers, crushed1 loaf pound cake (10 oz), crumbled3/4 cup almonds, ground2 cup powdered sugar


INGREDIENTS


1) Mix together melted chocolate, sugar, heavy cream and Sailor Jerry Spiced Rum until evenly incorporated. 2) In a food processor or stand mixer blend the pound cake, cookie crumbs and almonds together. 3) Pour the chocolate over the almond crumb blends and mix until is comes together as a dough. If it is too sticky add more cookie crumbs, if it’s too dry add a little more rum. 4) Chill for 45-60 mins then break off chunks, roll into balls then roll through powdered sugar to coat. Place on a sheet tray and chill overnight before serving. Makes 24 cookies.

Instructions

pecan pie

Instructions

1) Preheat oven to 375º degrees. 2) Whisk eggs in a large bowl. 3) Add the next five ingredients (dark corn syrups through vanilla) mix until well incorporated. 4) Stir in pecans and chocolate chips. 5) Pour pie filling into unbaked pie crust. 6) Bake at 375º for 10 minutes then lower temp to 350º and bake for another 25-35 minutes until pie is set. 7) Let cool then serve with whipped cream.

3 Eggs 1 Cup Dark corn syrup 1 Cup Sugar 2 Tbs Sailor Jerry’s Spiced Rum 1/4 Cup Butter, melted 1 tsp Vanilla Extract 1 Cup Pecans, coarsely chopped 1/3 Cup Chocolate chips 1 9-inch frozen deep dish pie crust


INGREDIENTS



Instructions

Ingredients

4 Plantains, black and softened1/3C Sugar3Tbs Dark Brown SugarPinch CinnamonPinch Cardamom 3Tbs Sailor Jerry Spiced Rum3Tbs Orange Juice3Tbs Butter cut into small pieces

baked spiced rumplantains

1) Heat oven to 375 degrees and grease a 9x9 square baking dish 2) Peel the plantains and slice on the diagonal into 1/2” slices 3) Layer the plantain slices in the greased dish with just a little bit of overlapping 4) Mix the spices, Sailor Jerry Spiced Rum and orange juice and drizzle over the plantains 5) Drop the butter bits on the top 6) Bake until golden brown and tender, 30-40 minutes 7) Cool for 10 minutes and serve


INGREDIENTS


pulled pork butt

Instructions

1/2 Cup Orange juice1/4 Cup Lime juice1/4-1/3 Cup Sailor Jerry’s Spiced Rum1 Medium White onion, coarsely chopped6 Cloves Garlic, coarsely chopped2 tsp Ground cumin2 tsp Dried crushed oregano2 tsp Ancho chili Powder2 tsp Sea salt1 Bay leaf, whole1/2 tsp Ground black pepper2 lb Pork butt roast

1) Combine first 11 ingredients in a bowl and stir.

2) Place butt roast in a slow cooker and pour marinade over it.

3) Cook over low heat 4-5 hours, turning every 45minutes to an hour,

until it falls apart.

4) Serve on a bun or with rice.


10 oz High quality bittersweet chocolate (66%-70% cacao), coarsely chopped3tsp Sailor Jerry Spiced Rum1 - 1 1/4 C Half & halfGranulate Sugar (to taste)

INGREDIENTS


chocolate sauce

Instructions

Bittersweet

1) Combine the chocolate & Sailor Jerry Spiced Rum in a heatproof bowl. 2) Add 1 cup of half & half. 3) Set the bowl over a pan of simmering water and stir frequently until chocolate has melted and is smooth. If it begins to curdle add a little more half & half and some sugar. 4) Remove from heat. Let cool. 5) If the sauce isn’t sweet enough for you add in sugar a teaspoon at a time. If the cooled sauce is too thick stir in more half & half, a tablespoon at a time. 6) Serve over ice cream.

1) Combine first four ingredients in a bowl and stir, making sure all gets incorporated.2) Remove the top layer of rind from the round of brie to expose the cheese.3) Spread the cranberry rum mix on top of the brie and sprinkle with pecans. 4) Bake in oven at 500 degrees for 5 minutes until cheese is softened5) Serve with crackers.


2T Packed Dark Brown Sugar1tsp Sailor Jerry Spiced Rum1/2C Whole-berry cranberry sauce1/8t Ground Nutmeg1(8oz) Brie Round2T Pecans, chopped Crackers or Ginger Snaps

INGREDIENTS


cranberry brie

Instructions


INGREDIENTS

Instructions


1 3/4 C cake flour 1 1/2 tsp baking powder 1/2 tsp salt 2/3 C buttermilk 4 large egg whites 1/4 tsp coconut extract 1 1/3 C sugar

10 TB unsalted butter, softened Tres Leche Sauce1 Can Sweetened Condensed Milk 1 Can Evaporated Milk 1 C Heavy Cream 1/4 C Sailor Jerrys Spiced Rum

Cake:1) Mix flour, baking powder, salt in a bowl and set aside. 2) In another bowl mix buttermilk, egg whites, extract until well blended. Set aside. 3) In another bowl beat the butter and sugar together until light and fluffy. 4) Alternate adding the flour mix and the buttermilk mix in small batches starting with the flour mix. Be sure to mix well and occasionally scrap down the sides of the bowl. 5) Transfer to a oiled 13 x 9 x2 cake pan and bake at 350 for 25-32 minutes.

Sauce:1) When the cake has 10 minutes or so left pour all four sauce ingredients into a bowl and mix well. 2) When the cake is golden and a toothpick poked in the center pulls out clean removed from oven and poke all over with a skewer or thin chopstick.3) While the cake is still warm pour the tres leche sauce all over the top. 4) Let cool then cut into squares and served with whipped cream.

Spiced Rum Tres Leche Cake

Coconut

SWEETPOTATO CASSEROLE

Instructions

1) Preheat oven to 350 degrees 2) In a large bowl mix the brown sugar into the mashed sweet potatoes then stir in the eggs until mixed evenly. Ass the milk, vanilla, butter and rum until fully blended. 3) Transfer the mixture to a greased 9 x 13 baking dish. 4) In another bowl mix together the topping ingredients and sprinkle over the mashed sweet potato casserole. 5) Bake for 30 minutes then let it sit for 10 minutes before serving.

Casserole3 C Mashed Baked Sweet Potatoes (approx 4 medium)3/4 C Brown Sugar2 Eggs, beaten1/3 C Milk1tsp Vanilla1/2 C Butter, melted1/3 C Sailor Jerry’s Spiced Rum

Topping1 C Brown Sugar1 C Pecans, chopped1/3 C Self-rising flour1/3 C Butter, melted


INGREDIENTS



coconut rum Balls

12 oz Vanilla cookies, crushed1 1/3C Flaked Coconut1C Chopped Almonds14 oz Sweetened Condensed Milk1/4C Sailor Jerry Spiced Rum1/3C Confectioner Sugar1t Cinnamon

INGREDIENTS:

INSTRUCTIONS:1) Combine the first 5 ingredients in a large bowl and mix until evenly incorporated. 2) Chill for 4 hours.3) Combine Confectioner Sugar and Cinnamon in a dish. 4) Roll into balls (approx 1”) the roll in cinnamon sugar. 5) Store in refrigerator overnight before serving.


1) Place first 9 ingredients in food processor and blend until smooth. 2) Pour contents into a non-metallic bowl and stir in rum, molasses, and lime juice until evenly mixed. 3) Put chicken in the bowl, making sure to coat entirely. 4) Cover and marinate for 24 hours in refrigerator 5) Fire up the grill 6) Remove chicken from marinade and put on skewers 7) Place marinade in pot and bring to a boil. Let simmer for five minutes. Use as a basting sauce, brushing the chicken every time you turn the skewers (approx 4 times). Grill until slightly charred.

chicken kabobs4 Garlic Cloves1 Medium sweet onion cut into chunks1/2 C Green Onion, diced1 T Pickapepper Sauce3/4 T Dried Thyme1 tsp Allspice1/2 tsp Cumin1 inch Fresh Ginger Peeled1/2 tsp Brown Sugar1 C Sailor Jerry Spiced Rum1/2 C Dark Molasses 3 Limes, juiced & zested4 Boneless skinless chicken breasts, cut into 1” cubes

Shrimp

Instructions

1) Mix all the marinade ingredients in a large glass or ceramic dish until combined. 2)Add shrimp to the marinade, cover and refrigerate. Let the shrimp marinate for 2-3 hours. 3)Remove the shrimp from marinade and discard the marinade. 4)Put some oil in a hot saute pan and add the shrimp. Cook for 2-3 minutes per side, until the shells are pink and the meat is opaque. Cook in batches.


2lb Shrimp (deveined)8T Fresh Lime Juice (approx 5 limes)1 1/3 Cup Pineapple Juice1/2 Cup Sailor Jerry Spiced Rum (more or less to taste)1/2t Hot Sauce (optional)2T Cilantro chopped1-2 Cloves Garlic choppedSalt & Pepper to taste

INGREDIENTS


Sweet & spiced rum

the rum cookbook

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