Rum Journal: A Recipe For “Bahamian Summer Night Heat”
Above: Twilight on Paradise Island in the Bahamas (CJ Photo)
THE LATEST edition of Rum Journal heads to the Bahamas, home to mixology expert and Chef Charon McKenzie.
The Chef, who will be representing the Bahamas this year at the Taste of the Caribbean culinary competition in Miami, has been kind enough to share his recipe for a Bahamian-style rum cocktail.
It’s called the Bahamian Summer Night Heat, and here’s the recipe:
Ingredients:
- •2 oz of white Bacardi rum
- •2 oz of dark Bacardi rum
- •1/2 oz of peppermint schnapps
- •3 oz beet juice (3 medium beets to be juiced)
- •1.5 oz of spicy syrup
- •ice
Pickled vegetables on skewer for garnish
Method:
Extract liquids from fresh beets using a juicer machine. Combine Rum, Schnapps, Simply syrup in a Shaker. Shake over ice until chilled. Strain into a chilled rock glass. Garnish with pickled vegetables on skewer.
(yields one 8oz serving).
Above: Chef Charon McKenzie
Cheers!
— CJ
