Don Q 151º Piña Colada

December 5th, 2016

Don Q 151º Piña Colada

  • oz Don Q Gold rum
  • ½ oz Don Q 151º rum
  • 1⅓ oz Pineapple juice
  • 1 oz Coco Lopez Cream of Coconut
  • 1 dash Angostura bitters
  • 1 Cherry for garnish
  1. Blend Don Q Gold Rum, pineapple juice, cream of coconut, bitters and half a scoop of cubed ice until light and frothy. Aerated, not thick. Pour into a tulip glass. Float with the Don Q 151 Rum. Garnish with cherry.
  2. *Garnish up to discretion

Island Toddy

December 4th, 2016

Island Toddy

  • 2 oz Don Q Gold rum
  • ½ oz Fresh lemon juice
  • 1 tbsp Honey
  • 1 Peel from 1/2 lemon
  • 1 Pinch Freshly grated nutmeg
  • 1 Lemon wheel for garnish
  1. Dissolve honey with lemon juice. Place a lemon shell and honey lemon mixture in a heat resistant container and add 1/4 cup boiling water; stir for 2 minutes or until honey is dissolved, then add the Don Q Gold Rum. Strain into a mug and grate some nutmeg over it. Garnish with a lemon wheel.
  2. Mug glass

Grapefruit Chili Mojito

December 3rd, 2016

Grapefruit Chili Mojito

  • 2 oz Don Q Gold rum
  • 1 oz Lime juice
  • 1 bunch Mint reserve 1 sprig for garnish
  • 3 Fresh grapefruit wedges
  • 1 tbsp Granulated sugar
  • ½ oz Chili pepper syrup *
  • 1 splash Sparkling rosé brut
  1. 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.
  2. *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.

Piña Colada

December 3rd, 2016

Piña Colada

  • 2 oz Don Q Gold
  • oz Fresh pineapple juice
  • 1 oz Sweet coconut cream
  • 1 dash Angostura bitters
  • 1 Cherry for garnish *
  1. Blend ingredients with half scoop of cubed ice until light and frothy. Aerated, not thick. Pour into a tulip glass. Garnish with a cherry.
  2. *Garnish up to discretion

Red Rum

December 2nd, 2016

Red Rum

  • oz Don Q Gold rum
  • 1 oz Fresh lemon juice
  • 1 oz Simple syrup *
  • 1 tsp Grenadine
  • 2 dashes Maraschino liqueur - not needed
  • 1 Orange wheel for garnish
  1. Pour all ingredients into the cocktail glass. Cover with the shaker, shake well, and strain into a martini glass. Garnish with an orange wheel.
  2. *Simple syrup: Dissolve 8 oz. granulated sugar in 8 oz. hot water.
  3. *Garnish up to discretion Coupe Glass

Grilled Marinated Lamb Chops

November 9th, 2016

Grilled Marinated Lamb Chops

  • 1 cup Don Q Gran Añejo rum
  • 2 cups Don Q Gold rum
  • 1 stick Butter or margarine
  • ½ cup Brown sugar
  • 2 tbsp Worcestershire sauce
  • ½ cup Diced baby portobello mushrooms
  • 1 Diced Vidalia or sweet onion
  • ½ cup Sliced green onions
  • 1 cup Merlot or earthy Cabernet Sauvignon
  • 6-8 Medium-sized lamb chops
  • 1 cup Diced andouille or other spicy smoked sausage
  1. PROCEDURE: Marinate lamb chops in Don Q Gold Rum overnight in refrigerator. If desired, rub meat with a grilling seasoning or rub, avoid using a BBQ seasoning/rub. Grill to desired temperature; medium rare or medium provides richest flavor. In a saucepan, melt stick of butter and sugar. Add mushrooms, diced sausage and Vidalia onion. Cook over medium heat until onion starts to caramelize. Add Worcestershire sauce and wine while continuing to stir. Bring to a low boil and then add Don Q Gran Añejo Rum. Simmer and reduce for about 2 hours until it thickens, stirring periodically and then portion over grilled lamb chops. Garnish with sliced green onions and serve.

Grilled Pork Chops

November 9th, 2016

Grilled Pork Chops

  • 2 cups Don Q Gold rum
  • ¼ cup Brown sugar
  • 2 tbsp Worcestershire sauce
  • 6 to 8 Medium pork chops (bone-in)
  • 1 tbsp Creole or Cajun spice
  • Olive oil
  1. PROCEDURE: Combine Don Q Gold Rum, Worcestershire sauce, spice and brown sugar in a mixing bowl and whisk until brown sugar is close to being dissolved. Marinate pork chops in Don Q Gold Rum mixture overnight in refrigerator. Brush on olive oil. Grill chops until cooked to medium. Serve with Creole Cornbread, Andouille and Pecan Stuffing.

Don Q Ham Marinade

November 6th, 2016

Don Q Ham Marinade

  • Ham (purchase by pound according to how many it serves)
  • 1 stick Butter
  • cups Don Q Gold rum
  • 1 tbsp Vanilla extract
  • 1 tsp Cinnamon
  • 1 tsp Nutmeg
  • ½ cup Brown sugar
  • ½ cup White sugar
  • 1 pinch Ground cloves
  1. PROCEDURE: In a medium saucepan, melt the stick of butter with the sugar and spices. Once thoroughly blended, add Don Q Gold Rum and cook on medium for 5 minutes. Inject half of the mixture into the ham. Slowly pour the remaining mixture over the top of the ham. Allow to marinate in the refrigerator for 6 hours. For an interesting Creole twist, add coarsely chopped pecans when mixture is simmering with the rum.
  2. Preheat oven to 350º. Place ham in a large roaster, bake covered for 1 hour. Uncover and reduce oven temperature to 250º, bake for an additional 45 minutes while basting regularly.

Three Sheets Sweet and Tangy Island BBQ Sauce

November 6th, 2016

Three Sheets Sweet and Tangy Island BBQ Sauce

  • ½ cup Don Q Gold rum or Don Q Añejo rum
  • ¼ stick Butter
  • ½ cup Vidalia onion
  • ½ cup Green onion
  • 1 cup Firmly packed brown sugar
  • 1 cup Ketchup
  • 1 tbsp Jerk seasoning blend
  • 1 tsp Lime zest
  • 2 tbsp Fresh lime juice
  • 2 tbsp Soy sauce
  • 1 tsp Fresh grated or ground ginger
  • cup Honey
  • ¼ tbsp Liquid smoke
  • 2 Garlic cloves, minced
  1. PROCEDURE: In a large saucepan, sauté the onions and garlic in butter until tender. Add brown sugar and cook until it dissolves. Add all the remaining ingredients (except rum) one by one while constantly stirring over medium heat. Cook for about 15 minutes. After reaching a full boil, add Don Q Rum and cook for an additional 5 minutes. Lower the heat and let simmer for another 10 minutes.

Don Q Bonbons

November 9th, 2015

Don Q Bonbons

  • ½ cup Don Q Cristal rum, Don Q Gold rum or Don Q Coco rum
  • 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.

Bananas À La Don Q

November 9th, 2015

Bananas À La Don Q

  • 1 stick Butter
  • ½ cup Brown sugar
  • cup Cinnamon
  • 1 Pinch Nutmeg
  • 4 Bananas peeled and sliced
  • ½ cup Don Q Gold rum
  • ½ cup Don Q Añejo rum
  • 1 cup Vanilla ice cream
  1. PROCEDURE: In a saucepan, melt butter with sugar. Add sliced bananas and stir in Don Q Gold Rum, cinnamon and nutmeg. Continue stirring over low heat until mixture thickens, about 3 to 4 minutes. Add the Don Q Añejo rum while gently stirring. Simmer for about 2 minutes. Immediately serve over vanilla ice cream.

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)
  • 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.

Sweet and Spicy Meatballs

November 6th, 2015

Sweet and Spicy Meatballs

  • 1 cup Don Q Gold rum
  • 3 cups Teriyaki or Mr. Yoshida’s sweet and sour sauce
  • 1 stick Butter
  • 1 Vidalia or Mayan sweet onion
  • 1 tbsp. Minced garlic
  • 2 Red bell peppers
  • 1 cup Brown sugar
  • 1 tbsp. Crushed red pepper
  • 60-75 Meatballs
  1. PROCEDURE: In a large saucepan, melt butter over medium heat. Slice onion and bell peppers into strips and place in the saucepan with the simmering butter. Add garlic, brown sugar, crushed red pepper and teriyaki (or Mr. Yoshida’s) sauce. Add rum once vegetables are tender. Lower heat and let simmer for an additional 15 minutes. Make your meatballs using your favorite recipe or use premade meatballs. Place meatballs in a large pot and pour rum sauce over meatballs and cook thoroughly. Serve warm.

Rum Cake

October 9th, 2015

Rum Cake

  • STEP 1 - CAKE INGREDIENTS:
  • 1 box Yellow cake mix
  • 1 small box Vanilla pudding mix
  • 4 Eggs
  • ½ cup Oil
  • ½ cup Cold water
  • ½ cup Don Q Gold rum
  • STEP 2 - GLAZE INGREDIENTS:
  • ¼ lb Butter
  • ¼ cup Water
  • 1 cup Sugar
  • ½ cup Don Q Gold rum
CAKE
  1. PROCEDURE: Preheat oven to 325º. Grease and flour a Bundt or 9”x 13” baking pan. Mix all ingredients. Bake for 1 hour. Cool. Invert on plate. Repeatedly prick top with skewer to prepare cake for glazing.
GLAZE
  1. PROCEDURE: While cake is baking, melt butter in a saucepan. Stir in water and sugar. Boil 5 minutes, stirring constantly. Remove from heat and stir in Don Q Gold Rum. Drizzle glaze evenly on top and sides of cake. Allow cake to absorb glaze. Repeat until the entire glaze is used.
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