Celebrity chef Spike Mendelsohn has teamed up with Captain Morgan's newest liquor, Black Spiced Rum. The new formula mixes the brand's Caribbean rum with their signature spice blend, giving it a bolder taste with lots of natural spices.
Mendelsohn experimented with Captain Morgan Black Spiced Rum and came up with two recipes perfect for fall -- Black Apple Harvest cocktail and Cream Soda Braised Ribs that are glazed with a Captain Morgan Black Spiced Rum barbeque sauce. Check out Mendelsohn's recipes in the pages below!
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Black Apple Harvest
Ingredients:
¾ cup of apple sauce
1 tsp of cinnamon
1 dash of allspice
1 dash of nutmeg
1 tablespoon of crushed ginger
Juice from one lemon (save the rind)
.25 oz Apricot liqueur
1.25 oz Captain Morgan Black Spiced Rum
Directions: In a shaker, add ice and shake it like your momma taught you. Fill a rocks glass with ice, take a lemon rind and rim the glass; next, take a thin slice of ginger and rim the glass and then put both garnishes in the glass. Pour cocktail through holes of the shaker. Cocktail should still have some apple sauce texture but not thick. Lastly, drizzle with honey.
Note: If you don’t have Apricot liquor on-hand or don’t want to make a run to the store, feel free to try it without it.
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Cream Soda Braised Ribs, Glazed with a Chipotle Captain Morgan Black Spiced Rum BBQ Sauce
Ingredients for Chipotle Captain Morgan Black Spiced Rum BBQ Sauce:
8 ounce can chipotle peppers
2 cups BBQ sauce
1 tablespoon molasses
2 tablespoons Captain Morgan Black Spiced Rum
1 teaspoon vanilla extract
½ cup orange juice
Directions: Blend ingredients together until smooth
Ingredients for the rub for the ribs:
2 racks of St. Louis ribs (about 4 pounds)
2 tablespoons of smoked paprika
2 cups of brown sugar
1 teaspoon cinnamon
2 tablespoon of ginger powder
1 teaspoon of allspice
4 shots of Captain Morgan Black Spiced Rum
1 can of cream soda
Directions for rib preparations:
Combine paprika, brown sugar, cinnamon, ginger powder, and allspice to create the dry rub. Rub dry rub all over ribs and season with salt and pepper. Place in a “hotel pan” or roasting pan. Add enough cream soda to cover. Add 4 shots of Captain Morgan Black Spiced Rum. Cover with foil. Pre-heat oven to 375°F and place pan in the oven, cooking for approximately 2.5 hours, until the ribs are tender and the rib bone is showing. The meat will pull of the rib, but not easily. Finish on the grill on medium heat for about 15 minutes and baste with Chipotle Captain Morgan Black Spiced Rum BBQ sauce.