Grapefruit Chili Mojito

Muddle grapefruit wedges, grapefruit juice, sugar, and spicy syrup in a highball glass. Slap mint between your hands and add o glass. Add rum, orange liqueur and ice. Top it with sparkling rosé. Garnish with mint sprig.
*To make chili pepper syrup, dissolve 16 oz. granulated sugar in 8 oz. hot water. Add one whole Serrano pepper, let chill in refrigerator overnight.

Caribbean Candied Yams

YAMS

PROCEDURE: Remove cooked yam skins. Mix yams, rum, butter, coconut, vanilla extract, brown sugar, granulated sugar, milk and eggs in a large bowl. Spoon into a slightly buttered 9” x 12” baking dish/pan. Spread topping (recipe below) evenly across the yam mixture. Bake at 350º for 45 minutes to an hour or until golden brown.

TOPPING

1 cup Don Q Limón rum
4 cups Fresh cranberries
1 can Petite Mandarin oranges (drained)
½ cup Crushed pineapple (drained)
½ cup Granulated sugar
½ cup Brown sugar
½ cup Coarsely chopped pecans (or for a more bitter, less nutty taste, use walnuts)
¼ tsp Ground cloves
1 tsp Ground cinnamon

PROCEDURE: In a small saucepan, add Don Q Limón rum and sugars; bring to a boil while stirring. Add cranberries and oranges, and continue to stir. Cranberries will start to burst in 10 minutes. Stir frequently. Add pineapple, nuts, cloves and cinnamon and boil for 5 minutes. Reduce heat and simmer for 15 minutes or until batch begins to gel. Cool and serve in a dish. Garnish with cinnamon sticks. Could also be used as a glaze for roasted duck or pork roast.