I LOVE Cruzan Rum, but...

mahojim · Post by **mahojim** » Fri Jan 23, 2015 4:22 am

My Sweet Amy bought me a bottle of Cruzan Black Strap Rum.
I love her, dude.
However-
I've been bartending since the mid '90's, and have made a rum drink or a million...
I could Google it, but thought I'd ask you expert folks.
Give me a Black Strap Cruzan Rum recipe, please!
I find it a little heavy/thick, bitter, and challenging. I've squeezed lime into it with a splash of cola,- maybe add ginger beer...? Pineapple juice...? Passion fruit...? Grapefruit juice...?-(blech...) 7-up...? (remember that commercial; "Make 7-Up Yours!" ?) Too funny...
Anyway-any help appreciated.
Maybe I'm just not cool enough to enjoy it on the rocks. Beats me.
Thanks, and always,
Smiles-
MJ

longingstjohn · Post by **longingstjohn** » Fri Jan 23, 2015 6:41 am

For me, it's closer to a Myers or gosling.
I prefer kraken or capt jack black.

Let us know what you come up with.

Brian.

mls10 · Post by **mls10** » Fri Jan 23, 2015 7:35 am

It is perfect for a Dark and Stormy. Lately homemade ginger syrup is being used instead of ginger beer.

Pia · Post by **Pia** » Fri Jan 23, 2015 7:49 am

Hubby just tried it for the first time on Kekoa and had a Dark and Stormy and much preferred it to Goslings that he has been using for ever - try it

Pia

eala · Post by **eala** » Fri Jan 23, 2015 8:12 am

We like it wroth a good root beer or cream soda

liamsaunt · Post by **liamsaunt** » Fri Jan 23, 2015 9:00 am

It is also good for cooking with. I do a grilled rum glazed shrimp and a grilled rum marinated chicken with pineapple salsa using the Cruzan blackstrap. They are both easy recipes, let me know if you want them.

PA Girl · Post by **PA Girl** » Fri Jan 23, 2015 9:03 am

I'll take those recipes please!

liamsaunt · Post by **liamsaunt** » Fri Jan 23, 2015 11:31 am

Both are adapted from a Cooking Light grilling magazine I bought some years ago

Rum-Glazed Shrimp

1 tbsp. oil
1 tbsp. lemon juice
1 minced garlic clove
salt and pepper to taste
1.5 lbs. large shrimp, peeled and deveined

combine all and refrigerate

glaze:
1/4 cup packed dark brown sugar
1/4 cup cruzan blackstrap rum
1/4 cup dark corn syrup or agave nectar
3 tbsp. dijon mustard
1 tbsp. white wine vinegar
1 tbsp. butter
1/4 tsp. cinnamon
salt and pepper to taste

combine all ingredients and bring to a boil. Simmer until syrupy.

Skewer shrimp and grill, basting with glaze, until just cooked through.

Rum-Marinated chicken with pineapple salsa

1/4 cup Cruzan blackstrap rum
1/4 cup bbq sauce
1/4 cup lime juice
1 tbsp. Caribbean hot sauce (I like Trinidad Charlies original)
1 tsp. kosher salt
2 tsp. oil
4 bone-in skin-on chicken breasts

Combine all in ziploc and refrigerate at least two hours. Remove chicken, reserve marinade*.

Salsa:
one pineapple, cored and cut into rings, grilled 3 minutes/side and chopped
1/2 cup finely chopped red bell pepper
zest of one lime
2 tbsp. lime juice
1 tsp. Cruzan blackstrap rum
1/4 tsp. Caribbean hot sauce (or to taste)
1/4 cup chopped cilantro
salt to taste

combine all ingredients.

Grill chicken until done. Meanwhile bring reserved marinade to boil. Simmer 10 minutes. Drizzle reduced marinade over chicken and serve with salsa.

* I am weird about reusing marinades that have had raw proteins in them, so usually discard the original marinade and make up a second batch to reduce and serve with the cooked chicken. But I admit to being overly cautious.

ski2play · Post by **ski2play** » Fri Jan 23, 2015 11:54 am

liamsaunt, THANK YOU!

I was going to make an "island" dinner and cocktails this weekend since it is our last weekend home before we GO GO GO over the next several weeks/months. Hey, it is snowmobile season here in New York State and then comes March <-----see ticker!

Yes, the bouncing off the walls has begun!

savvy · Post by **savvy** » Fri Jan 23, 2015 10:26 pm

Dark and Stormy here, too, with large wedges of lime!

savvy · Post by **savvy** » Fri Jan 23, 2015 10:28 pm

And.... The rum glazed shrimp sounds awesome. Thanks for sharing your recipes!

cocosmom · Post by **cocosmom** » Sat Jan 24, 2015 6:30 am

Found this - Cruzan Black Strap is my ALL TIME FAVORITE rum! Two parts Black Strap to one part Grand Marnier = A Black Pearl! The best after dinner sipper around. A shot of Black Strap in a spicy ginger beer = the best Dark & Stormy I've ever had. And it's the secret ingredient in my famous sweet potato casserole. Can't say enough good about this rum!

Now hubby was a Cruzan broker for 10 years before they sold. When he wakes up I will see what recipes he has. I am a one drink wimp and only do cruzan vanilla and diet...boring I know

mls10 · Post by **mls10** » Sat Jan 24, 2015 7:41 am

De Coal Pot, a very nice new restaurant in Cruz Bay, uses it as a floater.

jwwj · Post by **jwwj** » Sat Jan 24, 2015 8:50 am

Da Coal Pot also makes the best dark and stormy i've ever had. I'm not sure what rum they use but it is delicious!

mahojim · Post by **mahojim** » Sun Jan 25, 2015 12:21 am

Wow!
Yous guys are wonderful.
Thanks so much for all the ideas.
Smiles-
MJ

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