Cooking with Sea Wynde

Cooking with Sea Wynde

Recipes developed by:
Michael Waters
The Good Luck Cafe
1910 E 7th Avenue
Ybor City, Florida

BRIC Steak Marinade

½ cup Sea Wynde
¾ cup of molasses
11/2 cup Worcester sauce
2 scallions
½ cup olive oil
5 cloves of garlic
1tsp Chile flakes
1 sprig of thyme
Salt and pepper to taste

Take all ingredients and add together in a blender. Blend. Coat the steaks in the marinade. Refrigerate for at least 3-4 hours, and then grill to perfection.

BBQ Sea Wynde Shrimp

16-20 tail on shrimp
1 scallop sliced
1 clove of garlic
½ ounce tomato diced
1 ounce Sea Wynde Rum
1 scallion
1tbsp butter
Salt & pepper to taste
1 ounce olive oil
½ ounce hot sauce

In hot sauté pan add oil, garlic & shallots. Sauté until translucent, add shrimp. Cook until shrimp starts to turn pink. Deglaze pan with rum and add hot sauce. Bring to a boil, turn off pan and add tomato and scallions. Whisk in butter. Will form creamy sauce.

Lamb Sauce

1 pound lamb bones
2 sprigs thyme
3 cloves of garlic
½ onions diced
1 carrot diced
1 stalk celery
2 gallons of water
Salt & pepper
½ cup Sea Wynde rum
1 tbsp tomato paste

Roast lamb bones and all vegetables. Add water and reduce by 2/3. Add rum, bring to boil and strain. Add tomato paste, salt and pepper.

Fruit Martini

½ of cantaloupe
½ of honeydew
¼ of pineapple
½ of pint of blueberries
½ pint of strawberries
1 ounce of Sea Wynde
1 tbsp of brown sugar
¼ cup of honey

Cut honeydew, cantaloupe, and pineapple into cubes. Cut strawberries into quarters and add blueberries. In a chilled mix bowl, whisk in remaining ingredients, toss in the fruit and chill in the refrigerator for one hour . After chilled, portion into martini glasses and top with whipped cream.

Sea Wynde, a deliciously mellow rum distilled like a Cognac in copper alembic, should not be mixed with anything. It's a sipping rum, fragrant with the subtle aromas of sandlewood, anise, cinnamon and coffee, with a lingering honeyed aftertaste.
Florence Fabricant,
The New York Times