Coco Colada

December 4th, 2016

Coco Colada

  • 1½ oz Don Q Coco rum
  • ½ oz Fresh pineapple juice
  • ½ oz Sweetened condensed milk
  • ½ oz Coconut milk
  1. Shake all ingredients and ice. Strain into an ice-filled glass. Collins glass

Coco Real

December 4th, 2016

Coco Real

  • 1 oz Don Q Coco rum
  • ½ oz St. Germain elderflower liqueur
  • 5 oz Cava
  • 2 oz Passion fruit purée
  • 1 Edible flower for garnish
  1. Add Don Q Coco rum, liqueur and purée to a mixing glass. Stir until well-mixed and pour into a flute glass. Top with Cava and garnish with edible flower.

Coco Bowl

December 4th, 2016

Coco Bowl

  • 3 cups Don Q Coco rum
  • 2 cups Pineapple juice
  • 1 cup Coconut water
  • 1 Whole pineapple slice and reserve 1 slice for garnish
  • 1 bunch Mint sprigs for garnish
  1. Add all ingredients directly in a punch bowl and stir well. Refrigerate for at least 2 hours prior to serving. Serve in ice-filled highball glasses. Garnish with pineapple slice and mint sprigs. Yields about 1 1/2 liters.
  2. *Garnish up to discretion

Coco Chill

December 3rd, 2016

Coco Chill

  • 2 oz Don Q Coco rum
  • 2 oz Coconut water
  • 2 oz Pineapple juice
  • 1 Pineapple slice
  • 1 Orange wheel for garnish
  • 1 Cherry for garnish
  1. Combine all ingredients in an old fashioned or tumbler glass with ice. Stir with a bar spoon. Garnish with cherry and orange wheel.
  2. *Garnish up to discretion

Pious Punch

December 3rd, 2016

Pious Punch

  • 1½ oz Don Q Coco rum
  • ¼ oz Agave nectar
  • ¼ oz Fresh lemon juice
  • ¾ oz Orange juice
  • ½ oz Benedictine Liqueur
  • 1 splash Ginger beer
  • 1 Orange peel for garnish
  1. Shake all ingredients and ice. Top it with ginger beer. Roll drink once from shaker to highball glass. Mist with orange peel. Garnish with orange peel.
  2. *Garnish up to discretion

Caribbean Candied Yams

November 8th, 2016

Caribbean Candied Yams

  • ⅓ cup Don Q Coco rum
  • 6 Cooked/cooled yams (2 cups mashed)
  • ½ cup Melted butter
  • 1 cup Shredded sweetened coconut
  • 1 tsp Vanilla extract
  • ½ cup Brown sugar
  • ½ cup Granulated sugar
  • ⅔ cup Milk
  • 2 Eggs
  • TOPPING
  • ½ cup Flour
  • ½ cup Brown sugar
  • 1 stick Butter
  • 1 cup Chopped pecans
YAMS
  1. 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. Mix flour, brown sugar, butter and pecans in a bowl.

Calypso’s Coco-Pineapple Chutney

November 6th, 2016

Calypso’s Coco-Pineapple Chutney

  • ½ cup Don Q Coco rum
  • 1 tsp Sesame oil
  • ½ tsp Minced garlic
  • ⅓ cup Green onion diced
  • 1 Serrano pepper seeded and diced
  • ½ cup Red bell pepper diced
  • 1 cup Pineapple crushed or chopped
  • ½ cup Shredded coconut
  • ½ tsp Fresh grated or ground ginger
  • ¼ cup Honey
  • 1 tsp Caribbean spice blend
  • 1 tsp Corn starch
  1. PROCEDURE: In a medium sauce pan, sauté onions, garlic and peppers in the sesame oil until tender. Add coconut, pineapple and spices, then cover for 15 minutes over medium heat. Add honey and stir until it has a consistent bubble – not a rolling boil. Add the Don Q Coco Rum and let simmer for 15 minutes. Mix cornstarch with a tablespoon of water. Stir until it liquefies and then add to the mixture. Reduce heat and cook for an additional 10 minutes until sauce thickens.
  2. Serve over chicken, pork or duck, or as a perfect dipping sauce for egg rolls or other Asian appetizers.

Coconut Ginger Sauce

November 6th, 2016

Coconut Ginger Sauce

  • ½ cup Don Q Coco rum
  • ¼ cup Shredded coconut
  • ½ cup Pineapple chunks
  • ¼ inch Fresh ginger peeled and chopped
  • 1 cup Apricot purée
  • 1 Mango peeled and pitted
  • ½ Vidalia onion
  • 1 Jalapeño seeded and chopped
  1. PROCEDURE: In a food processor, combine all ingredients and process for 4 minutes, until slightly smooth. Chill and serve. Try with coconut shrimp!

Don Q Bonbons

November 9th, 2015

Don Q Bonbons

  • ½ cup Don Q Cristal rum, Don Q Gold rum or Don Q Coco rum
  • 3½ cups Crushed vanilla wafers
  • ¼ cup Cocoa powder
  • 3 tbsp Light corn syrup
  • ¾ cup Powdered sugar
  1. STEPS: Mix Don Q Rum, crushed vanilla wafers, cocoa powder and light corn syrup to make dough. Cut into teaspoon size portions and roll into balls. When all balls are formed, roll in powdered sugar then cover and refrigerate. Makes about 2 1/2 dozen balls. No baking required.

Coconut Shrimp

November 9th, 2015

Coconut Shrimp

  • 1 cup Don Q Coco rum
  • 2 cups Shredded sweetened coconut
  • 1 cup Unseasoned bread crumbs
  • Freshly ground pepper and kosher salt
  • 2 cups All purpose flour
  • 24 Large shrimp
  • ½ cup Vegetable cooking oil
  1. PROCEDURE: In a large bowl, combine coconut and bread crumbs, then season with salt and pepper. Dip the shrimp in Don Q Coco rum, dredge in flour and shake off excess. Next, dip the shrimp thoroughly in egg and coat thoroughly in bread crumb mixture. Lay out shrimp on wax or parchment paper, slightly touching. In a skillet or deep fryer, heat cooking oil to 350º degrees and cook shrimp until golden brown and cooked through – about 3 to 4 minutes per batch. Drain on paper towels.

Scallywag Sliders

November 9th, 2015

Scallywag Sliders

  • ½ cup Don Q Coco rum
  • ¼ cup Cilantro chopped
  • ½ cup Green onions chopped
  • 1 tsp Cracked red pepper
  • 2 Serrano peppers seeded and sliced
  • ½ cup Key lime juice
  • 6 Chicken breasts thinly sliced
  • 6 1/4-inch slices Pepper Jack cheese
  1. PROCEDURE: Mix first six ingredients together in a container and add chicken. Allow to marinate overnight in the refrigerator. Grill chicken and serve on a slider bun with Pepper Jack cheese and Calypso’s Coco-Pineapple Chutney!

Pirate’s Coast Caribbean Jambalaya

November 9th, 2015

Pirate’s Coast Caribbean Jambalaya

  • 2 Large Vidalia or sweet onions coarsely chopped
  • 3 Large red, green, and yellow peppers coarsely chopped
  • ½ cup Sliced green onions
  • 2 tbsp Chopped garlic
  • ¼ cup Jamaican or Caribbean seasoning
  • 2 cups Brown sugar
  • 1 cup Shaved coconut
  • 3 cans Pineapple chunks (20 oz. ea.)
  • 1 stick Butter
  • 2 cups Sweet and sour teriyaki sauce
  • 3 cups Chicken broth
  • 3 lbs Sliced spicy sausage (Andouille preferably)
  • 5 Diced chicken breasts (marinated in Don Q Coco Rum)
  • 1½ cups Don Q Gold rum
  • 2 cups Water
  • 5 cups Enriched white rice
  1. PROCEDURE: In a bowl, add diced chicken breasts, enough Don Q Coco Rum to cover, and sprinkle with Jamaican or Caribbean seasoning. Cover and refrigerate overnight.
  2. In a large pot, melt butter then add garlic, Vidalia onions, peppers, 1 cup of the teriyaki sauce, and Jamaican or Caribbean, seasoning and simmer for 20 minutes. Add pineapple, sausage and chicken, and continue to cook over medium heat, stirring regularly for 20 minutes. Add sugar and remaining cup of teriyaki sauce, cover for 15 minutes to let the flavors blend. Add Don Q Gold Rum and simmer. Add chicken broth, water and rice, and stir until it boils. Boil for an additional 5 minutes while stirring. Reduce heat to low, cover and intermittently stir until liquid is absorbed and rice is fully cooked. During cooking process, add water as needed for a moist, yet not wet, rice mixture. Remove from heat, let sit covered for 30 minutes. Garnish with shaved coconut and green onions.

Coco Wings

November 6th, 2015

Coco Wings

  • 4 cups Don Q Coco rum
  • 4 cups Pineapple juice
  • 1 cup Coconut cream
  • 1 can Crushed pineapple
  • 1 cup Shredded sweetened coconut
  • 1 tbsp Crushed red pepper
  • 1 stick Butter
  • 50 Fresh chicken wings
  1. PROCEDURE: In a large pot, pour pineapple juice, cream of coconut, crushed pineapple, shredded coconut, and red pepper. Bring mixture to a light rolling boil and cook over medium heat for 20 minutes. Add rum and continue to cook for an additional 10 minutes. Remove from heat and stir in the stick of butter until completely melted. Place chicken wings in a large mixing bowl and pour marinade over them. Place in the refrigerator and let it sit overnight. When ready to cook, sprinkle with additional shredded coconut and red pepper to taste. Grill, broil or bake until chicken is fully cooked.

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