Celebrity Top Chef judge Hugh Acheson created these rum-infused recipes specifically for the big game. Ranging from wings with a Captain Morgan rum-glazed sauce to a rum/bourbon toddy, each one is guaranteed to keep you warm for the big game.
Captain Morgan Original Spiced Rum Glazed Wings, Garlic Buttermilk Dressing, & Scallions
- 3 pounds chicken wings
- 1 cup Captain Morgan® Original Spiced Rum
- ½ cup sherry vinegar
- 1 tablespoon sea salt
- 1 tablespoon peanut oil
- ½ teaspoon chili flake
- 1 teaspoon corn starch
- 1 tablespoon warm water
- 3 tablespoons butter, cold
- 1 cup mayonnaise
- ½ cup buttermilk
- 1 lemon
- ½ shallot, peeled and minced
- 1 garlic clove, peeled and minced
- 2 tablespoons carrot fronds, finely chopped
- 3 tablespoon scallions, sliced very thin on a strong angle
- 1 bunch of baby carrots
Preheat the oven to 425°F. Heat a large cast-iron skillet in the oven for 5 to 10 minutes.
Rinse and pat the wings dry with paper towels, then separate the wings from the drumsticks and discard the tips. In a large mixing bowl, dress the wings with the sea salt and peanut oil. Add them to the cast-iron pan in 1 layer to assure even cooking and roast the wings for 20 minutes. Turn each wing and continue roasting for an additional 15 – 20 minutes.
For the glaze, add the Captain Morgan® Original Spiced Rum to a saucepot and reduce over medium heat, about 10 minutes or until the liquid is reduced by half. In a small bowl, combine the cornstarch with the warm water and set it aside. Add the sherry vinegar and the chili flake to the rum and continue to cook for 5 minutes. Reduce the heat to low. Add the cornstarch slurry and stir the glaze until it becomes thick. Remove the glaze from the heat and add the cold butter, 1 tablespoon at a time, stirring until it is completely incorporated. Set the glaze aside for later use.
For the dressing, in a small mixing bowl, combine the mayo, buttermilk, and the zest and juice from 1 lemon. Mix together with a whisk until smooth and incorporated. Next add the shallot, garlic, carrot fronds and 1 tablespoon of the sliced scallions. Mix until combined and reserve.
To finish the wings, turn the oven to broil and crisp each side of the wing for about 1 to 2 minutes per side. Take them out of the oven and place them onto a plate lined with a paper towel to drain off any rendered fat. Place the wings in a mixing bowl and add the reserved glaze. Toss the wings in the glaze to thoroughly coat each one.
To plate, sprinkle the wings with the remaining scallions and serve them with a bowl of the dressing and the carrots.
- 1 oz. Captain Morgan® Original Spiced Rum
- ½ oz. Pimm’s No.1® Liqueur
- ¾ oz. Orange Syrup (recipe follows)
- 1 oz. lime juice
- 2 dashes aromatic Bitters
- Ginger beer
Combine Captain Morgan® Original Spiced Rum, Pimm’s, orange syrup, lime juice, and bitters in a cocktail shaker and shake with ice. Fine strain into a Collins glass over fresh ice. Top the drink with a splash of ginger beer, and stir gently to combine. Garnish with fresh orange slices.
Orange Syrup (makes ½ cup)
- 5 oranges
- ½ cup raw sugar
Remove the zest from the oranges with a vegetable peeler, trying not to get too much of the pith. Reserve the peels and juice the fruit. The desired yield is one cup of juice.
In a small saucepot, heat the orange juice over medium heat and reduce the liquid by half. Add the sugar and reserved orange peels to the pot, stirring to dissolve the sugar. Cook for five minutes. Remove the syrup from the heat and allow the peel to steep for about 8 to 10 minutes, checking in to make sure it doesn’t become bitter.
Strain the peels from the syrup and set it aside both the peels and the syrup to cool.
- 1 oz. Captain Morgan® Original Spiced Rum
- 1 oz. Bulleit® Bourbon
- 1 oz. Olorosso Sherry
- 1 oz. Clove and Vanilla Syrup (recipe follows)
- 7 oz. hot ounce water
- 2 strips of orange zest
- 2 Meyer lemon rounds, 1/8 inch thick, seeds removed
Rinse a small thermos with warm water and then dump out the water. Into the thermos pour the Captain Morgan Original Spiced Rum, Bulleit Bourbon, Sherry, and Clove and Vanilla Syrup. Stir to combine. Top with hot water. Gently stir. Cap until ready to serve.
Pour the Grog into two small 6 to 8 ounce mugs and garnish each with a strip of orange zest and a round of meyer lemon that is gently squeezed over the top to release a little acid. Drink.
Clove and Vanilla Syrup
- 2 tablespoons whole cloves
- 1 ¼ cup water
- ½ Vanilla bean, scrapped of its seeds
- 1 cup sugar
In a small pot, bring the water, cloves, vanilla bean and seeds to a boil. Reduce the heat to a simmer for about 10 minutes, add the sugar and stir to dissolve. Remove from the heat and allow the vanilla and cloves to steep in the syrup for about five minutes before straining.