Valentine's Cocktails with Ron Barcelo - Sponsored Post

Who's going out for Valentine's Day? Yeah...we're not. We don't usually go out on V-day anyway, so this year will be no different. It's so much nicer to cook dinner together, don't you think? Make a nice surf and turf with something sweet for dessert, and wash it all down with a couple of yummy cocktails.

I am a rum gal and stock my home bar with several brands, some for mixing, others for sipping neat or on ice. I recently was given the opportunity to try Ron Barcelo. Ron Barcelo is from the Dominican Republic; they produce the first rums in the world to be considered Carbon Neutral-- a designation which more companies should strive to achieve, dontcha think? 

Ron Barcelo Imperial Rum has a amber color and a nice smooth rum flavor, perfect for cocktails. (It would be dynamite soaked into a cake, too.) Personally, I think rum goes with everything, but the smooth molasses richness really works in drinks that lean towards the sweet and tropical. Ginger beer is also a great partner. Honestly, good rum, good ginger beer, and a wedge of lime is all you need. (Cola works too, of course.) Consider making his-and-hers drinks this Valentine's Day. For the two I'm presenting here, you need some ingredients that might not be in your pantry at the moment...but there's still time to hit up the grocery store! 

The Heart Beet (Cocktail for Her)

2 oz Barcelo Imperial Rum
1 oz fresh beet juice

4-5 oz chilled ginger beer
Fresh lemon slices
Pomegranate seeds
Mint for garnish

In a shaker add rum, beet juice, and ice. Shake well and strain into martini glass. Top off with ginger beer. Garnish with a lemon slice, pomegranate seeds, and mint.

Serves 1

Papaya Pa Ya (Cocktail for Him)

1 slice of papaya
1 oz lime juice

2 oz Ron Barceló Gran Añejo
.75 oz allspice simple syrup (see recipe below)
Mint and papaya for garnish

Place papaya in a cocktail shaker with the lime juice and muddle or crush with a long-handled cocktail spoon. Add Barceló Añejo Rum and allspice simple syrup and shake well. Strain into a lowball glass filled with crushed ice. Garnish with a slice of papaya and mint leaves.

Serves 1

Allspice Simple Syrup

1 cup water

1 cup sugar

1 teaspoon allspice berries

 

Combine the water and sugar in a small saucepan over medium heat. Bring to a boil, stirring continuously until the sugar dissolves. Lower the heat to a simmer, stir in the allspice berries. Cook for 10 minutes, uncovered. Turn off the heat and let cool to room temperature. Strain syrup into a lidded container. Refrigerate for up to one month.

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What do you do with all the rest of the papaya? You can eat it as is, put it in a fruit salad, devour it for breakfast. Or you can continue the tropical rum theme and use it to flavor a simple rice pudding. Rice pudding is a great dessert when you're making a multi-element meal, since it doesn't require tons of attention (just watch to make sure it doesn't boil over!).

Papaya Rice Pudding

1/2 cup + 1 tablespoon sugar (divided use)

1/2 papaya, peeled, de-seeded, and diced

1 tablespoon Ron Barcelo rum

2.5 cups cooked rice

1 15-ounce can coconut milk, well-shaken

1/2 cup heavy cream

2 tablespoons butter

1 teaspoon vanilla extract

Unsweetened grated coconut

Toss the papaya and 1 tablespoon of sugar together in a medium bowl. Add the rum. Set aside to macerate.

Put the rice, milk, cream, remaining sugar, and butter in a saucepot. Bring to a boil, then turn heat to a simmer. Cook for 20 minutes, until most of the liquid has been absorbed by the rice. Remove pudding from the heat and stir in the vanilla extract.

Eat warm, at room temperature, or chilled, topped with the macerated papaya and a sprinkle of the grated coconut.

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Posted on Minxeats.com.