An unusual mix of ingredients comes together for an adult twist on a childhood favorite … just in time to celebrate #CaptainRumDay.
Are you familiar with the Food Network show Chopped? Chefs are given a mystery box of random (and I do mean random) ingredients and they are challenged to pull together an amazing dish.
Welcome to the Captain Morgan version of Chopped.
In a unique way to celebrate this Saturday’s #NationalRumDay, I was sent a box of, um, interesting ingredients. Ingredients that included bacon, pistachio nuts, sriracha, salsa, chocolate, Twizzlers, barbecue sauce, Pringles, and rum (natch). And the challenge? Create a new cocktail using Captain Morgan White Rum, and at least two of the other ingredients in the box. Someone has a good sense of humor.
No small feat, but when it comes to rum cocktails, I’m always up for the challenge.
I went through a long list of possibilities, eliminating them one by one along the way based on feasibility, the likelihood of execution, and the gross factor.
And I do believe I have a winner.
Who doesn’t love a milkshake? Bringing you instantly back to childhood and thick straws and soda jerks, the old-fashioned sweet treat can’t help by conjure up happy memories (just ask Sarah, who is also thinking milkshakes this week).
And, well, adding white rum makes the childhood indulgence instantly adult-approved.
And, for a little something completely different, a salty bacon swizzle stick.
Because there’s nothing I love more than finding a way to add bacon to a recipe.
Even if it starts with chocolate and rum.
Drink up (and responsibily!) and celebrate #CaptainRumDay this Saturday.
Hungry for more Captain Morgan recipes?
These Caribbean Rum Glazed Chicken Wings are a deliciously sticky appetizer.
This Banana Bread with Rum Infused Raisins is pretty much my go-to when it comes to banana bread.
Caramel and Toasted Coconut Rum Cake with Candied Walnuts is perfect when you need a simple dessert with a wow factor.
Rum Spiked Chocolate Milkshake with Crispy Bacon Swizzle Stick
Recipe courtesy of Cate O’Malley
6 oz Hershey chocolate bar, melted
1 cup milk
1/2 cup vanilla ice cream
1-1/2 oz. Captain Morgan White Rum
3 cups ice
Oscar Mayer cooked bacon
equipment: blender, chopstick
In a blender, combine the melted chocolate bar, milk, ice cream, rum, and ice. Mix until completely combined. Pour into four glasses for serving. Take a piece of the cooked Oscar Mayer bacon and wrap it around the chopstick. Microwave for twenty seconds. Repeat for each serving. Insert in glass, and enjoy.