Aged rum makes this magical concoction even better.
Simple syrup and 2 drops of vanilla may be substituted for the rock candy syrup.
Ingredients
- 1½ ounce dark jamaican rum
- 1 ounce ounce aged rum
- ½ ounce orange curacao
- ¼ ounce rock candy syrup
- ½ ounce orgeat or amaretto
- 1¼ ounce fresh lime juice
- ½ ounce fresh orange juice
- tropical fruit and/or blossoms for garnish
Directions
Shake all the liquid ingredients together vigorously with cracked ice. Strain into an ice-filled collins glass. Garnish as desired.
i have never heard the phrase “cuisiner par le siège de vos pantalons” !!! it must be canadian ! but this is funny !!
Pierre
Thanks for a great idea for a fresh salad, with that great market produce. I like that way you let the ingredients tell you what the salad would contain. And I’m sure it was delicious.
Greg, thanks for sharing and introducing us to Jason. this recipe sounds delicious and the perfect way to take advantage of all the amazing bounty of summer.
From one professional chef to another, bravo! Beautiful dish, the farmers market is a constant source of inspiration for me, it’s great to know you find inspiration in it also!
Love that concept (in English though, not in French) it will show if one is indeed a talented chef or not; another one comes to mind “necessity is the mother of invention”.
anyway, that salad looks and tastes delish; should remember to make it, we have a ton of peaches from the garden right now.
Cuisiner par le siège de vos pantalons a.k.a. System D‑yes! Hi Jason, I always try to be a ‘System D’ cook rather than a planned cook. Seems like this way causes for less waste when I figure things out by the seat of my pants and pantry (smile). Plus, the way you did it made it local & seasonal too. Thats nice…& healthy. Your dish looks so colorful & delicious!
Great guest post, Greg. Makes me feel like I’m cooking right instead of haphazardly!
Loved this line: “cooking and recipes are really just a guideline”
Because it reminded me of this quote from Pirates of the Carribean
“And thirdly, the code is more what you’d call “guidelines” than actual rules”
Nice job Jason. I’m a huge fan of spatched chicken whether in the oven, grill, or smoker for it’s even cooking properties!
Thanks for sharing a “real chef” with us. Being the home chef I always welcome work done by the pros. I like the sound of this dish and the way he plated it…with the height in the back. Great combo of flavors!
If I plan the meal it never comes out as good as winging it…sorry System D’ing it. (which definitely doesn’t sound as sexy as saying it in French, but since my French pronunciation is so bad I’ll continue saying System D and not offend anybody)
It’s great to know I have been cooking like a chef all these years. this is exactly how I put dinner together every night! Yours is far more creative, but still.
Thank you for letting me write a guest post. I had a lot of fun, (and it tasted so good!)
Sippity Sup is awesome!