Tuesday, January 5, 2016

Party Tricks Part 4 - BACARDÍ Rum Old Fashioned Caramels

There are good hostesses, and there are great hostesses. The great hostesses are always 5 steps ahead, have everything planned (including an extra dish for when something goes tragically wrong), and they've even planned out late night nibbles for when their guests get home.

For the last post of my party-tricks series with BACARDÍ I wanted to share the most gorgeous recipe for rummy caramels, an easy take away that will undoubtedly impress your guests as they head out the door.

I’ve adapted this from the recipe originally created by Le Cordon Bleu, but put a little cocktail spin on it with a few dashes of Bitterman’s Mole Bitters, just like my favorite recipe for a Rum Old Fashioned.

Extra bonus points for the hostess who sends their guests home with a recipe for a Rum Old Fashioned, maybe a nip or two of BACARDÍ 8.

Bacardi Rum Old Fashioned Caramels
Adapted from Le Cordon Bleu

2 Cups Dark Brown Sugar
1 Cup Heavy Cream
1/4 Cup Unsalted Butter
1/2 Cup + 1 Tablespoon BACARDÍ Gold Rum
1 Pinch Maldon Salt
1/2 Teaspoon vanilla extract
1/2 Teaspoon Bittermans Mole Bitters
Maldon Salt for Garnish

Pre-oil a baking dish with olive oil or Pam cooking spray. In a saucepan combine sugar, cream, butter and 1/2 Cup of Rum. Cook on medium-high until the butter is melted, and bring to a boil. Slightly reduce the heat, and stir until the mixture reaches the temperature of 245 degrees F on a candy thermometer. Remove from heat, add 1 Tablespoon of BACARDÍ Gold, mole bitters, and vanilla extract. Pour the mixture into the pan, sprinkle generously with Maldon salt and let cool. Let chill for 90 minutes, remove from the pan, and slice into 1 inch squares. Wrap with squares of wax paper.

And, because I know you want it - my favorite recipe for a rummy old fashioned:

BACARDÍ 8 Rum Old Fashioned

2 oz BACARDÍ 8
1/2 oz Demerara Syrup (1:1)
3 Dashes Mole Bitters
Orange Slice

Muddle bitters and sugar in a cocktail glass with an orange slice, add rum, stir, and add a large ice cube. Garnish with a fresh orange slice.

Want more?

Part 1 - BACARDÍ Sexy Coladas created by Daniele Dalla Pola of Nu Bar Lounge
Part 2 - BACARDÍ Pineapple Pearl Daiquiris
Part 3 - BACARDÍ Old Cuban Coupe Stack


Styling Notes
Glasses - Parched Penguin
Slate Cheese Board

This is a sponsored post written by me on behalf of Bacardi for IZEA. All opinions are 100% mine.
Thank you for supporting the brands that make this blog possible.

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