A cheeseburger in a glass, a potent PB&J, a liquid BLT -- it's time to take the sandwich into cocktail hour. Literally.
In honor of National Sandwich Day on Nov. 3, Flor de Caña rum has teamed up with mixologists to turn sandwich classics into tasty libations.
The Sandwich Cocktail menu created by the Nicaraguan rum company features "crustless cocktails" -- the Peanut Butter & Jelly, the Cheeseburger and the BLT.
"The cheeseburger cocktail I created is well balanced and allows the character of Flor de Caña's 7-year-old rum to add a complexity to the beef stock reduction that a neutral spirit could never achieve. Notes of dark caramel, burnt toffee, and toasted nuts also create a well-rounded tasting experience, offering the satisfaction of what one might call comfort food in a glass," said Trevor Burnett, a Toronto-based cocktail consultant.
National Sandwich Day falls on the anniversary of John Montagu's birthday -- the fourth Earl of Sandwich who wanted to find a way to eat with one hand while gambling and so asked his servants for his lunch meat between two slices of bread, InformationWeek reported.
Data from the National Restaurant Association shows that the hamburger is the most popular sandwich in America, on about 75 percent of menus listing sandwiches. Chicken comes in second.
And cocktails aren't the only way to celebrate. BlueMountain.com, Yahoo, ICQ and eGreetings offer National Sandwich Day e-cards to let your friends know you care. About sandwiches.
THE PB&J
Created by Gianfranco, Tippling Bros.
1.5 oz Flor de Caña 7 yr rum
.5 oz Lustau Palo Cortado Vides
.25 oz Strawberry jam
.25 oz Peanut syrup (see recipe below)
1 Egg white
1 Banana
Shake all ingredients in a Boston shaker without ice, then add ice and shake vigorously again.
Strain into a chilled cocktail glass that is rimmed with minced salted-peanuts.
Garnish: A banana slice.
Peanut Syrup
1. Combine 2 parts water with 2 parts sugar in a pot.
2. Bring sugar water to a boil.
3. Add 1 part minced peanuts.
4. Simmer for 10 minutes.
5. Strain to remove peanut particles.
The BLT
Created by Niccole Trzaska
1.5 oz of Bacon-infused Flor de Caña 7 yr rum
2 oz Sacramento tomato juice
Dash Worcestershire sauce
Pinch celery salt
Pinch black pepper
Squeeze of lemon juice
Dollop of horseradish
Fresh cilantro to taste
Pour all ingredients over ice shake and then strain over ice.
Garnish:
One piece of bib lettuce wrapped around a thick piece of crispy applewood-smoked bacon and an avocado slice. Use a toothpick or skewer to secure with a cherry tomato.
THE CHEESEBURGER
Created by Trevor Burnett and Whitney Munro, Tipicular Fixin's
2 Roma tomatoes, muddled
1 oz Iceberg lettuce water
1 oz Flor de Caña 7 yr rum
1 oz Beef jus (well reduced)
2 tbsp Toasted bread crumbs
1 tsp Dried mustard powder
2 tbsp Aged Cheddar
1 large Kosher dill pickle
Salt and pepper to taste
Muddle tomatoes, add ice, and slowly pour lettuce water. Stir rum and beef jus together in stainless shaker. Float rum mixture over ice. Sprinkle with salt and pepper.
Garnish: Cheddar frico and pickle knot.
Garnish instructions:
Heat pan to medium heat, sprinkle in Cheddar and use sides of spoon to gather cheese into a circle. Brown and remove from pan to cool on plate.
Mix bread crumbs with dry mustard. Wet rim of glass with pickle juice, dip glass in crumb mixture.
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