NEW YORK CITY (NOVEMBER 1, 2010) – The culinary cocktail trend has given the expression “liquid lunch” a whole new meaning. In celebration of National Sandwich Day on November 3, Flor de Caña rum, the pride of Nicaragua and the rum of choice among America’s top mixologists, is embracing this movement by creating some of the most unique concoctions imaginable – Sandwich Cocktails.
The days when your mother made your favorite PB&J sandwich just the way you liked it—no crust, jelly, and two banana slices—are long gone. Flor de Caña rum has enlisted some of the finest mixologists behind the bar to liquefy three iconic lunchtime favorites into sandwich libations including Peanut Butter & Jelly, a Cheeseburger and the BLT. Yes, it is possible—and it’s the best thing since sliced bread!
“Food-inspired cocktails are a natural fit for Flor de Caña rum as it highlights the brand’s versatility,” says Paul Caffrey, Brand Manager. “The flavor profile of Flor de Caña 7 year old rum complements sweet and savory ingredients; our crustless cocktails reinforce the mixability of Flor de Caña rum, while also having a bit of fun at the same time!”
Trevor Burnett of the Toronto-based cocktail consultancy Tipicular Fixin’s says, “The cheeseburger cocktail I created is well balanced and allows the character of Flor de Caña 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.”
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*
1 Egg white
1 Yellow 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 with a banana slice.
Combine 2 parts water with 2 parts sugar in a pot. Bring sugar water to a boil. Add 1 part minced peanuts. Simmer for 10 minutes and strain to remove peanut particles.
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.
Created by Trevor Burnett and Whitney Munro, Tipicular Fixin’s.
1 oz Flor de Caña 7 yr rum
2 muddled Roma tomatoes
1 oz Iceberg lettuce water
1 oz Beef (well reduced)
2 tbsp Toasted bread crumbs
1 tsp Dry mustard powder
2 tbsp Aged cheddar
1 large Kosher dill pickle
Salt and pepper to taste
Muddle tomatoes, add ice, and slowly poor 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.
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.