tgif >> captain morgan cocktails

 We like cocktails of all shapes and sizes. Long drinks, shorts drinks, fizzy drinks, fruity drinks, and everything in between. However, of all the experimenting we do (always enjoyed in moderation, obviously), rum does not usually make its way into the mix. Especially rums of the spiced persuasion. Perhaps, the memories of high school Friday nights gone awry are still too fresh in our minds. To this day the saccharine sweet mix of cola and the good captain still gives us memories of that one night in Tortuga. So, lest we wake our inner Jack Sparrows, we usually shy away.

But, are we missing out on something? Perhaps. In our house, we are very much of the opinion that you are doing yourself a great disservice to not go back and revisit things every once in a while. Sometimes, re-interpreting things, or tweaking one or two small ingredients can make all the difference in the world. So, forget all your preconceived ideas on the limits of this spicy little beverage and give it a chance.  Seriously, it's endorsed by pirates. How can it not be good??

captain's graduation

• 2 oz captain morgan® original spiced rum
•  1/2 oz lemon juice
• 1/2 oz lime juice
• 2 oz lite coconut milk
• 3 oz pineapple juice
• 1 oz simple syrup

In a cocktail shaker, add rum and orange. Muddle together for 30-40 seconds. Add remaining ingredients. Shake vigorously without ice for 40-50 seconds. Strain into cocktail glass over ice. Garnish with orange slices. Serve immediately.

captain morgan citrus squeeze punch

( for a crew of 30 )

•   2 (750 mL) bottles captain morgan® original spiced rum
• 15 oz. orange curaçao
•  1 (59 oz.) carton orange juice 
•  15 oz. fresh lemon juice 
•  7 oz. almond syrup

Combine all the ingredients in a large punch bowl. Stir well and ladle punch into glass. Garnish with an orange slice, a lemon slice, a lime slice, citrus peels and/or a mint leaf.

                       

**this is a sponsored post.

blackberry pie + cornmeal crust

Have I ever told you that I am spoiled? Well, I kind of am. I don't really ask for it, it just kind of happens. I will be going along, minding my business, and there it is. Right in my face, taunting me from a teeny tiny screen. The worlds best pie, fresh from the oven, and a sweet little message "look, your favorite". Wait, what the hell am I supposed to do with that?! How am I supposed to turn wrenches for 6 more hours, knowing that my favorite pie is just sitting there? All alone. laying in wait for my arrival. How am I going to explain all the drool? Well, more than the usual amount.

Tart, fresh black berries, paired with the perfect crust. Because obviously, not just any old crust will do! It can't be too sweet. It needs to have a good texture, maybe even have a little crunch to it. But also flaky, and buttery. Seasonally appropriate. How can it be better? Oh
 right, a scoop of vanilla right on top. And perhaps a third piece (seconds are obvious).

Man, being spoiled is hard.

blackberry pie + cornmeal crust

for the crust:

• 2 cups AP flour
• 1/2 cup corn meal
• 1 teaspoon salt
• 2 tablespoons sugar
• 1 cup cold unsalted butter
• 1/4 to 1/2 cup ice water

for the filling:

• 4 cups fresh blackberries
• 1/2 cup sugar
• 1 teaspoon vanilla
• 3 tablespoons corn starch
• pinch of kosher salt

 

In a large bowl, combine flour, corn meal, salt, and sugar.  Whisk together.  With a cheese grater, grate butter over mixture. Toss butter pieces with flour.  Slowly drizzle with ice water and knead until dough just comes together.

Turn dough onto a lightly floured board.  Divide into two equal disks and wrap in plastic.  Chill for at least one hour.

Preheat oven to 400 degrees.

Remove dough from fridge and allow to sit at room temperature for about ten minutes.

Combine filling ingredients.  Mix well, set aside while you roll out the crust.

Using a rolling pin on a lightly floured board, roll each disk to a 1/8 inch circle.  Line a 9 inch pie dish with the bottom crust, taking care not to stretch it out as you go.   Fill with blackberry filling and top with other crust.  Remove excess dough and crimp to seal shut.  Cut 5 or 6 vents in the top.  Place on a baking sheet and bake in the lower third of the oven for 30 minutes, then reduce heat to 350 degrees and bake for another 30 minutes.  The pie will be golden and the berry filling will be bubbly.  Remove pie and let cool to room temperature before cutting. Enjoy!