NEWSTop Chef Judge Hugh Acheson Shares Rum-Infused Cocktail Recipes
June 19 2014, Published 9:43 p.m. ET
Top Chef judge Hugh Acheson teamed up with Captain Morgan to make a stop by the OK! offices, playing mixologist for an impromptu happy hour (the best kind!) and the results were refreshing and delicious. Hugh's rum-infused concoctions would definitely make the pirate proud.
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Mint Mutiny
Ingredients
Crushed ice
1 teaspoon fresh mint, torn into pieces
½ ounce freshly squeezed lemon juice
1½ ounces Captain Morgan White Rum
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.
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Captain’s Agua Fresca
Ingredients
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.
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