Need Some More Inspiration For Christmas? Take A Look At These Festive Recipes!

The Zacanta
The Zacanta

The “Zacanta”, from James Fowler, UK World Class Winner 2014, served at The Larder House Bournemouth

Ingredients – 

2 bar spoons of Christmas mincemeat
15ml Spiced pineapple puree
50ml Ron Zacapa 23
10ml Kamm & Sons
10ml Lime juice

Method – 

Pop all in a shaker and shake with good ice, then strain into goblet filled with fresh ice. Garnish with “Hot date foam” – a hot foam flavoured with dates (recipe below). Garnish finally with shards of orange zest.

Date Foam –

10 dates
Boiling hot water 150 ml
Heat the above until dates become very soft and form purée
2 bar spoons pro espuma hot (thickening stabiliser agent)

Put into espuma gun
Keep hot until use (water bath)
All the dates, none of the hassle

Ron de Replay
Ron de Replay

The ‘Ron de Replay’ Zacapa 23 cocktail at iconic London venue BOUNCE

This winter, ultra-premium rum brand Ron Zacapa has partnered one of London’s most iconic and talked about venues, Bounce to launch the game stopping new – Ron de Replay

Sip on this perfect serve as you practice your table tennis serve in Europe’s first premium ‘Social Ping Pong Club’. Taste the rich and smooth flavours of Ron Zacapa 23, aged 2,300m above sea level in the ‘House Above the Clouds’ in Guatemala, perfectly combined with orange liqueurs and chocolate bitters in this new signature cocktail. And in a final touch befitting a creation from these two aspirational brands, the drink is crowned with a bespoke luxury Rococo chocolate ping pong ball, especially created for Bounce.

“It was interesting for me to create a drink that complements the garnish, usually it is the other way around. The orange and chocolate flavours in the drink are designed to enhance the flavours of the chocolate ping pong ball, and are best enjoyed together.” Jacek Czekaj, bartender, Bounce

Ingredients:

40ml Ron Zacapa 23
20ml Aperol
15ml Grand Marnier
15ml Liqueur 43
2 dashes Mozart Chocolate Bitters

Garnish:

Luxury Rococo chocolate ball
Orange rind

Method:

Stir ingredients over a cocktail jar to blend and achieve perfect density, before pouring into a rocks glass over cubed ice. Garnish with orange rind pinched to release the oils, and finish with the luxury Rococo chocolate ball. Enjoy, order another, and repeat!

Or how about some of these simple Christmas creations?

Christmas Cooler
Christmas Cooler

CHRISTMAS COOLER

Ingredients

• 60 ml Ron Zacapa Rum
• 8 tablespoons of watermelon
• 2 dash angostura bitters
• 15 ml Mint Syrup
• 5x mint leaf

Instructions

• Muddle the watermelon in a cocktail shaker
• Shake all the ingredients together
• Double strain into a chilled Martini glass
• Garnish: mint leaf

Midnight Kiss
Midnight Kiss

MIDNIGHT KISS

Ingredients

• 30 ml Ketel One
• 20 ml fresh lemon juice
• 25 ml basil-strawberry syrup
• Champagne
• 1 kg crystal sugar
• 50 gm of fine chopped basil
• 10 large mashed strawberries
• Mint

Instructions

• Boil 1 litre of water with the crystal sugar, add chopped basil and mashed strawberries
• Cool down for 24 hours in your refrigerator
• Shake the ketel one, syrup, lemon juice and 1 barspoon chartreuse vert with ice for about 15 seconds
• Pour in Collins glass with ice cubes and top with champagne and crushed ice
• Add mint covered in powdered sugar and some rose water bitters to top off
• Garnish: mint sprig covered with powdered sugar and a strawberry

Frosted Berry
Frosted Berry

FROSTED BERRY

Ingredients

• 60 ml Don Julio blanco
• 20 ml fresh lime juice
• 15 ml Agave water
• 5 fresh blackberries
• 2 grinds of black pepper
• Agave and black pepper rim

Instructions

• Muddle blackberries, add the rest of the ingredients,
• shake hard and double strain into a rimmed rock glass over ice
• The black pepper and agave nectar lifts up the natural character of blanco tequila (Don Julio), balanced with fresh lime and some fresh blackberries for some extra depth and a fruity feel

Festive Rum Butter Punch
Festive Rum Butter Punch

FESTIVE RUM BUTTER PUNCH

Ingredients (Per serve)

• 50 ml Ron Zacapa
• Small fingernail of butter
• Pinch of any spice including cinnamon, nutmeg, ginger, clove, cardamom
• 10 ml honey or Agave nectar
• 30 ml hot water

Instructions

• Add all ingredients to a Punch bowl, stir and serve

Fever-Tree’s Hot Ginger Punch

Ingredients

Fever-Tree’s Hot Ginger Punch
Fever-Tree’s Hot Ginger Punch

– 150 ml Havana 7 Year Old (or suitable alternative)
– 600 ml Fever-Tree Ginger Beer
– 200 ml Fever-Tree Ginger Ale
– 15-20 cloves
– 6-10 Star Anise
– 1 vanilla pod
– Orange peel.

Instructions

Gently heat the rum, ginger beer and ginger ale in a suitable pot for 5-10mins. Do not bring to the boil. Meanwhile, slice vanilla pod from top to bottom and add to the pot along with the rest of the spices and stir. Keep pot on a low heat.
Add a few twists of orange peel and gently stir to taste. Heat for further 5 minutes gently ensuring liquid does not come to boil.
Ladle punch into a small glass tankard along with spices and peel.

Maybe a tasty recipe for rum and food?

Edible Stories Zacapa Reserva Christmas Beef

Step one

Ask your butcher for a three inch cut short rib cut, also know as the Jacobs ladder.
Make up your Zacapa Reserva marinade, for 1 kilo of meat mix 300 ml of the rum with 200 ml of water and a table spoon of salt and teaspoon of cinnamon. Take your whole piece of beef and place in a deep tray with the marinade ensuring the fat side of the meat is face down in the marinade. Cover with cling film to make air tight to keep the aromas in and leave in a fridge for 48 hours.

Step two

After the marinade has soaked in to the meat, drain the left over marinade into a deep baking tray add 700mls of red wine, four bay leaves, 500gms of sliced carrots and 500gms of slice white onions. Then place the beef bone side up to ensure the meat is in you rich revamped marinade. Cover with foil (double layered) again ensuring it is air tight. Place in an oven at 130 degrees and leave for 7 hours to braise slowly.

Step three

After the braising carefully take the foil off and drain the juices passing your well cooked vegetables through a sieve giving you your rich Zacapa reserva sauce. Cut your beef into the desired portions which should be so succulent and tender the bones should be falling off the meat which for presentation can be used as a base for your meat on.

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