Celebrate National Rum Day With These 6 Recipes, From Cocktails To Desserts

The Sparkling Sage is a refreshing cocktail that goes a bit outside the box of traditional rum … [+] cocktails.

Ashley Hernández 2015 ©

Sparkling Sage
Start your celebration of all- things rum with this refreshing cocktail that is not too sweet and can pair nicely with many appetizers.
1.5 oz. Mount Gay Black Barrel Rum
.75 oz. honey syrup
3 sage leaves
2 oz. dry sparkling wine
Add rum, lime, honey and sage to shaker. Add ice and shake. Fine strain into champagne glass and top with sparkling wine. Garnish with lemon and sage.

Rum adds a taste of the islands to this traditional fish chowder from Bermuda, home of Gosling’s … [+] Rum.

Goslings Rum

Goslings Bermuda Fish Chowder
Many traditional Caribbean dishes feature rum as an important ingredient. Goslings Black Seal Rum and sherry peppers should be served on the side so this Bermudian dish can be enjoyed to the fullest.

4 qts. water
6 rockfish heads (or 3 lbs. fillets)
2 tsp vegetable oil
1 lb. onions, chopped
½ lb. peppers, small dice
½ lb. carrots, small dice
1 lb. potatoes, small dice
1 lb. leeks, washed, chopped fine
6 ribs celery, chopped
4 oz. tin tomato paste
19 oz. tin whole tomatoes, seeded, chopped
Ground white pepper to taste
2 tsp. paprika
1 tsp. tarragon
2 tsp. curry powder
2 tsp. thyme
Salt to taste
2 tsp. marjoram
2 tsp. oregano
4 cloves garlic, minced
4 bay leaves
¼ cup Gosling’s Black Seal Rum
¼ cup sherry peppers
Boil rockfish heads in lightly salted water until fully cooked. Remove the heads, set aside to cool. Strain the remaining stock through a fine sieve and set aside.
Remove the meat from the bones while still warm. Set aside. Finely chop the vegetables and sauté in vegetable oil until the onions and leeks are translucent. Add the tomato paste and sweat for another 3 minutes. Add the fish stock, fish meat, herbs, spices and chopped tomatoes. Bring to a boil and allow to simmer for at least 2 hours. While the chowder cooks, be sure to constantly remove any scum or impurities that may rise to the surface. Also, during simmering, break up any large pieces of fish that remain. Season with salt, pepper, rum and sherry peppers.

Rum adds a special touch to this sweet and spicy BBQ sauce from Minneapolis’ Boomer BBQ.

Abby Sherman Photography LLC

Tattersall Distilling’s Barreled Rum Barbecue Sauce
This sauce comes from Boomin BBQ in Minneapolis, and it pairs well with pork, beef, or chicken. The recipe yields one quart and lasts for up to 2 weeks in the refrigerator. 
1 cup Tattersall Barreled Rum
1½ cup cider vinegar
¾ cup apple juice
¼ cup Worcestershire sauce
1½ cup dark brown sugar, packed
2 Tbsp. smoked paprika
1 Tbsp. kosher salt
1 Tbsp. black pepper
1 tsp. Cayenne pepper
1 tsp. granulated garlic
1 tsp. granulated onion
1 tsp. mustard powder
⅓ tsp. ginger powder
2 cups Ketchup
Add Tattersall Barreled Rum, cider vinegar, apple juice, and Worcestershire sauce to a saucepan and bring to a simmer over medium-high heat. Add dry ingredients and stir to fully incorporate. Continue to simmer and add ketchup, stirring to dissolve. Reduce heat to medium-low and simmer for 45 minutes, or until desired consistency is reached. Sauce will thicken as it cools. 
Spiced Mount Gay Eclipse Heritage Blend Chicken w/Pickled Avocado and Cucumber Salad
This Caribbean dish comes courtesy of Barbados native chef Javon Cummings, executive chef at the Treasure Beach Hotel and one of the featured chefs in the James Beard Foundation’s International Taste of the Caribbean Dinner in June 2019. Cummings, who is known for his artistic and innovative Bajan dishes, presented this creation as part of Mount Gay Rum’s Taste Your Escape Virtual retreat on @mountgayrumus Instagram Live featuring “Bajan Bites.”
For the chicken:
1 chicken breast
1 tsp. garlic powder
1 tsp. Cajun spice
½ tsp. cinnamon
½ tsp. salt
½ tsp. pepper
1 tsp. lemon juice
1 Tbsp. honey
2 shots Mount Gay Rum Eclipse Heritage Blend
1 Tbsp. coconut oil
Mix all dry ingredients together and rub over chicken. In a hot pan add coconut oil and sear Chicken over medium-high heat for around 5 minutes on each side and cook evenly.
In a separate bowl mix honey, lemon juice and rum together. After cooking add rum mixture to chicken allow alcohol to burn off. Remove and allow to cool until ready to serve.
For the pickle:
1 cucumber, peeled and sliced
½ diced avocado
1-2 tbsp. freshly squeezed lime juice
1 tsp. salt
2 tbsp. water
1 Tbsp. chopped parsley
¼ tsp. Cayenne pepper
Mix all ingredients except avocado and cucumber. In a separate blow add the cucumber and avocado and pour mixture over them. Cover and place in fridge until ready to use.

Roll these boozy truffles in the toppings of your choice, from crushed nuts to toasted coconut … [+] flakes.

Melinda Hulm

Rum Truffles
Montanya Distillers, a female founded and owned distillery in Crested Butte, Colorado, produces award-winning hand-crafted American rum. These boozy truffles created by chef Jodi Nute are a decadent treat to finish your meal, and make a lovely gift as well.
3 Tbs of butter, softened
1 tsp chili powder
1 tsp cinnamon
1 tsp salt
1 tsp vanilla extract
2 cups heavy cream
2 Tbs Montanya Oro rum
2 Tbs Topsider Infusion (recipe below)
2 Tbs Vanilla Infusion (recipe below)
Coffee bitters to taste 
7.5 cups dark chocolate, melted
Mix butter, salt, spices and vanilla. Add cream and stir, then add rum, infusions and bitters. Finally, add in chocolate and mix well. Let it sit overnight. Roll into balls the next day. Roll the balls into the toppings of your choice.
Topsider Infusion:
1 long slice of orange peel
2 cinnamon sticks
1 vanilla bean
1 bottle Montanya’s Oro
Grind cinnamon sticks coarsely with mortar and pestle. Add all ingredients to rum and infuse for three days. Strain, decant and refrigerate for up to 30 days.
Vanilla Infusion:
Place one long pod Madagascar vanilla bean in a bottle of Montanya Platino Rum. Infuse indefinitely (though the “sweet spot” for first use is about four days).

Serve this easy and hearty dessert with a glass of Gosling’s Black Seal Rum on the side.

Copyright 2014 Eva Baughman

Bermuda Bread Pudding
5 eggs + 1 egg yolk
1/2 cup sugar
2 cup whole milk
1 cup heavy cream
1 ½ tsp vanilla extract
4 tsp cinnamon
½ tsp nutmeg
10 slices (approx. 1 lb.) day-old sweet bread such as Portuguese brioche or challah
2 cups raisins soaked in Goslings Black Seal Rum
Sweetened coconut, lightly toasted for garnish (optional)
In a stand mixer or by hand, beat the eggs and sugar until light and fluffy. Slowly beat in the milk, heavy cream, and vanilla. Lower the speed and add half the cinnamon and all the nutmeg. Generously butter a 9-inch square pan and sprinkle with 1 teaspoon cinnamon. and 1 cup of the soaked raisins. Shingle on a layer of bread slices and 1/2 of the custard mixture, pressing gently so it soaks in. Repeat the sequence of cinnamon, raisins, bread, custard once more ensuring the bread is well soaked. Sprinkle the top with additional cinnamon.
Cover the pan with a sheet of lightly buttered heavy-duty aluminum foil. Place the pan in a larger pan filled halfway with hot water. Bake in a 300F degree oven for approximately 90 minutes or until internal temperature is 160F. Immediately sprinkle with toasted coconut.

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