Captain Morgan Media Event w/ Top Chef Judge Hugh Acheson

Captain Morgan Media Event w/ Top Chef Judge Hugh Acheson

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Disclaimer: I was invited as a guest to this event for a complimentary tasting. All opinions expressed in this post are my own.

This past week, I was invited to be part of the editor’s roundtable media event that was hosted by Captain Morgan. Top Chef judge Hugh Acheson was there to debut some awesome rum-infusedfood and drink recipes he has created for summer.

 

 

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The event was held in the cozy environs of Haven’s Kitchen in Chelsea. We started off in the bar area with two deliciously refreshing cocktails made with Captain Morgan’s White Rum.

 

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We were then led into a beautifully decorated dining room where the very charming Hugh Acheson demonstrated just how easy it is for anyone to rustle up these drinks. I’ve included these recipes at the end of the post. Be sure to try them at home!

 

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With enough drink in our bellies, we were then treated to two dishes whipped up by Hugh Acheson using Captain Morgan’s Rum. I just loved how creative Chef Acheson was with all that we tasted.

 

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I had a grand time at the Captain Morgan event! Look at all the spoils we came home with in our goody bag.

 

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This was just about the perfect way to spend a hot summer afternoon in New York City. Aren’t you craving your Captain Morgan fix right about now? 

Here is some of what we ate and drank:

 

Captain’s Agua Fresca

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Mint Mutiny

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Captain Morgans Rum Glazed Wings

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Skirt Steak Captain Morgan Spiced Black Rum Bahn Mi

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Mint Mutiny

 

  • Crushed ice
  • 1 teaspoon fresh mint, torn into pieces
  • 1½ ounces Captain Morgan White Rum
  • ½ ounce freshly squeezed lemon juice
  • ½ ounce Rose Simple Syrup (recipe follows)
  • Club soda
  • 1 cucumber spear
  • 1 mint spring

 

Directions: Fill a julep cup with crushed ice. Stir in the torn mint. Add the Captain Morgan White Rum, lemon juice, Rose Simple Syrup, and then fill with club soda until the cup is almost full. Top the cup with a mound of more crushed ice and garnish with a cucumber spear. Rub the mint sprig between your palms to express the natural oil and garnish with the cucumber. Serve with a straw.

 

Rose Simple Syrup

 

  • 1 cup sugar
  • 1 teaspoon of rose water

 

Directions: Add 1 cup of hot water to the sugar and stir until the sugar is completely dissolved. Add the rose water, cool to room temperature, and refrigerate the syrup until ready to use.

 

Captain’s Agua Fresca

 

  • 1 1/2 ounces Captain Morgan White Rum
  • 2 ounces Strawberry and Mint Agua Fresca (recipe follows)
  • 3 Cucumber Dials

 

Directions: In a rocks glass, combine the Captain Morgan White Rum and Strawberry and Mint Agua Fresca with cracked ice. Slide the 3 cucumber dials down the sides of the glass.

 

Strawberry and Mint Agua Fresca

(Makes approximately 2 cups)

 

  • ¾ cup water
  • 2 cups of strawberries tops cut off and hulled
  • 2 tablespoons sugar
  • 3 ounces lime juice
  • 2 tablespoons of fresh mint leaves

 

Directions: Puree all ingredients in a high-speed blender. Strain through a fine mesh strainer. Chill and set aside until ready to use.

 Excited for you to join us tomorrow at the editor roundtable with Top Chef judge Hugh Acheson.

 

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