Captain Morgan Drink Recipes

This week, we’re running a special on Captain Morgan merchandise. In keeping with this theme, here ‘s some recipes for cocktails featuring Captain Morgan liquors.

Banana Daiquiri

.75 oz. Captain Morgan Original Spiced Rum (25 oz. per bottle)

.5 oz. crème de banana liqueur

1.25 oz. sweet and sour mix

1 cup(s) crushed ice

1 slice(s) lemon

Add Captain Morgan Original Spiced Rum, crème de banana, sweet and sour mix, crushed ice, and ripe banana in a blender.

Blend until smooth and pour into glass.

Garnish with cherry and lemon.

Barbados Punch

1 oz. Captain Morgan Original Spiced Rum (25 oz. per bottle)

.25 oz. triple sec

1 oz. lime juice

2 oz. pineapple juice

1 slice(s) lime(s)

1 slice(s) pineapple

Add Captain Morgan Original Spiced Rum, triple sec, lime juice, and pineapple juice in a blender with crushed ice.

Blend until smooth and pour into glass.

Garnish with lime slice and pineapple slice.

Beer and Bite

0.75 oz. Captain Morgan Lime Bite (25 oz. per bottle)

6 oz. beer

Combine ingredients into a pint glass.

Captain Morgan’s Planters Punch

1.25 oz. Captain Morgan Original Spiced Rum (25 oz. per bottle)

2 oz. orange juice

2 oz. pineapple juice

.25 oz. lime juice

.25 oz. lemon juice

1 teaspoon(s) sugar

1 dash(es) grenadine

1 cherry flag

Add Captain Morgan Original Spiced Rum, orange juice, pineapple juice, lime juice, lemon juice, sugar, and grenadine.

Shake with ice and strain into ice-filled glass.

Garnish with cherry flag.

Captain’s Orange Cafe

1.25 oz. Captain Morgan Original Spiced Rum (25 oz. per bottle)

.25 oz. Grand Marnier (25 oz. per bottle)

1 cup(s) coffee

1 teaspoon(s) whipped cream

Add Captain Morgan Original Spiced Rum, Grand Marnier, and coffee.

Top with whipped cream.

Cranberry Kiss

3/4 ounces Captain Morgan Original Spiced Rum

2 ounces collins mix

2 ounces cranberry juice

1 wedge lemon

Add Captain Morgan Original Spiced Rum, collins mix, and cranberry juice to ice-filled highball glass and stir.

Garnish with lemon wedge.

Jamaican Sunset

1/4 oz Captain Morgan's Rum

1/2 oz Meyers Rum

1 1/2 oz Orange juice

1 1/2 oz Pineapple juice

1 oz Sweet and sour

Shake and strain this drink into an ice-filled Hurricane glass.
Float Meyers rum and Garnish with a Pineapple / Orange / Cherry pinwheel.

We hope you enjoy these tasty recipes. Be sure to let us know which ones are the best! And remember - a true Captain drinks responsibly.

Now its time for some shameless self promotion: Be sure to check out our web store so you can enjoy your tasty Captain Morgan cocktails in a one of our nice Captain Morgan glasses while lounging in a comfortable Captain Morgan chair and wearing one of our stylish Captain Morgan t-shirts. (Subtle, ain't we?)

Summer is here... and it’s time for barbeque & BEER!

Bread and butter, Joanie and Chachi, peas and carrots… and barbeque and beer. Some things just go well together, especially when one of those things is beer. Well… unless the other thing is a firearm… or a bad breakup… or a massive inferiority complex…

Anyways, let’s move on. Beer goes well with barbeques, and that’s indisputable. Have you ever tried barbequing WITH beer? Our latest party tip gives you ideas on how to do just that. So here’s a few beer-induced barbequing recipes to get you started. And if you’ve already created some of your own beer-barbeque-deliciousness, please feel free to share YOUR recipes.

P.S. In honor of beer – that summer staple – Trendsetters is doing a week-long special on beer brand products. 15% OFF selected items from Brooklyn Brewery, Coors light, Corona, Guinness, Lone Star, Miller, Old Milwaukee, Old Style, Olympia, Pearl, Piels, Rainier, Red Stripe, Schaefer, Schlitz, Schmidt, and Stroh’s! Sale ends Tuesday. www.trendsettersthestore.com

BBQ Beer Can Chicken

-from Cajun Chef Ryan http://cajunchefryan.rymocs.com/blog2/recipes/bbq-beer-chicken/

Why? Because the beer adds moisture in addition to flavor during the slow grill roasting process. The larger 18 to 24 ounce tall beer cans work better for standing up the bird in all its glory!

Ingredients

1 large whole chicken (4 to 5 pounds)

3 tablespoons Finger Lickin Rub¹

1 can (18-24 ounces) beer

1. Remove and discard the fat just inside the body cavities of the chicken. Remove the package of giblets, and set aside for another use. Rinse the chicken, inside and out, under cold running water, then drain and blot dry, inside and out, with paper towels. Sprinkle 1 tablespoon of the rub inside the body and neck cavities, the rub another 1 tablespoon all over the skin of the bird. If you wish, rub another 1/2 tablespoon of the mixture between the flesh and the skin. Cover and refrigerate the chicken while you preheat the grill.

2. Set the drip pan in the center of the grill, between the mounds of coals. Place the food on the grate over the drip pan, and cover the grill. You’ll need to add about 10 to 12 fresh briquettes to each side after an hour of cooking. If you want to add a smoke flavor, add 1 to 2 cups of presoaked wood chips, or 2 to 4 chunks, to the coals just before you start to cook, and again whenever you replenish the coals. Set up the grill for indirect grilling* placing a drip pan in the center. If using a charcoal grill, preheat it to medium. If using a gas grill, place all the wood chips in the smoker box and preheat the grill to high; then, when smoke appears, lower the heat to medium.

3. Pop the tab on the beer can and take a good sip or until it is within an inch of the top. Using a “church key” –style can opener, make 6 or 7 holes in the top of the can. Then spoon the remaining dry rub through the holes into the beer. Holding the chicken upright, with the opening of the body cavity down, insert the beer can into the cavity.

4. When ready to cook, if using charcoal, toss half the wood chips on the coals. Oil the grill grate. Stand the chicken up in the center of the hot grate, over the drip pan. Spread out the legs to form a sort of tripod, to support the bird.

5. Cover the grill and cook the chicken until fall-off-the-bone tender, 2 hours. If using charcoal, add 10 to 12 fresh coals per side and the remaining wood chips after 1 hour.

6. Using tongs lift the bird to a cutting board or platter, holding the metal spatula underneath the beer can for support. (Have the board or platter right next to the bird to make the move shorter. Be careful not to spill hot beer on yourself.) Let stand for 5 minutes before carving the meat off the upright carcass. (Toss the beer can out along with the carcass.)

Beer BBQ Ribs -from beerbbq.com

BEER BBQ COOKING BROTH
3 Pounds boneless Country Style Pork Ribs
3 oz. Hickory Smoke Flavoring
2 Cups Beer

BEER BBQ SAUCE
8 Cups BBQ sauce
8 Cups Honey Dijon Dressing
6 oz. Beer

Place several layers of aluminum foil or a wire pie rack at the bottom of a large pot.

Layer ribs into pot. Add hickory smoke flavoring and beer. Fill with water to one inch above ribs. Bring to a full rolling boil. Cover. Reduce heat to a simmer, cook 35 to 45 minutes until ribs are fully cooked.

While ribs are simmering, mix together BBQ sauce ingredients. Fully drain water off the ribs. Place ribs in foil lined baking pan. Fully cover ribs with BBQ sauce.

Cover pan with foil. Bake in a pre-heated 275º oven for 2-1/2 to 3-1/2 hours.

Jalapeno Beer BBQ Sauce -from beerbbq.com

2 green Jalapenos, pith removed, stemmed, seeded and diced
2 Tablespoons Garlic, peeled, mashed and chopped
2/3 cup yellow Onion, peeled and chopped
3 large canned green Chile Peppers, drained
1 Tablespoon Vegetable Oil
1 Cup Dark Beer
1 Cup Tomatoes, peeled, stemmed, cored and seeded, crushed
1 teaspoon dried Oregano, powdered
1/2 teaspoon Cayenne Pepper
1 teaspoon Black Pepper, freshly ground
Salt to taste

Sauté jalapenos, garlic, onion and Chile peppers in a medium skillet with the vegetable oil until onions are translucent. pour into blender, add, beer, tomatoes, oregano and cayenne.

Blend until smooth. Use Jalapeno Beer BBQ sauce as a BBQ sauce during the last 10 minutes of cooking.