Though the first day of summer is technically June 21st, everyone knows the season kicks off this weekend during Memorial Day festivities. We wanted to post a quick note with some grilling and drink recipes to ensure summer begins right for you.
The newest wine brand from Diageo Chateau & Estates, Truvée, is derived from the French word meaning “to find.” What we found in the Truvée Red Blend varietal is a natural pairing with summer grilling – produced in partnership with Susan Palmer, The Girl In The Little Red Kitchen, the Blackberry Chipotle Truvée Red Wine Barbecue Sauce is a mouth-wateringly delicious and classy addition for summer dinner parties.
For an alternative BBQ sauce better suited for backyard picnics and pool parties, renowned barbecue chef Adam Perry Lang created a George Dickel No. 12 Barbecue Sauce that blends the flavors of George Dickel with your favorite BBQ sauce.
Of course, we wouldn’t forget about cocktails to serve alongside the entrée. For summer get-togethers, the Shark Puncher (serves 6) made with Captain Morgan Coconut Rum is a fruity punch best shared amongst friends. To sip solo or with a mate, try Captain Morgan’s Palomaloha cocktail or the Bulleit Cucumber.
Blackberry Chipotle Truvée Red Wine Barbecue Sauce (See Above)
Produced in partnership with Susan Palmer, The Girl In The Little Red Kitchen
Prep time: 5 minutes
Cook time: 30 minutes
Serves: approximately 16
1 medium yellow onion, finely chopped
½ tablespoon avocado or grapeseed oil
2 cups fresh blackberries
¼ cup ketchup
¾ cup Truvée Red Blend Wine, divided
¼ cup Balsamic Vinegar
2 whole chipotles in adobe sauce
2 tablespoons adobe sauce
¼ cup brown sugar
½ teaspoon kosher salt
1. In a large saucepan over medium heat drizzle the avocado oil and add the onions. Sautee until soft and translucent, about 5 minutes.
2. Add the blackberries, ketchup, ½ cup wine, balsamic vinegar, chipotles, adobo sauce, brown sugar and salt to the pan.
3. Bring to a boil and lower the heat to a simmer.
4. Cook for 15 minutes or until the blackberries start to soften.
5. Remove from the heat and transfer to your blender. Carefully puree the barbecue sauce until smooth.
6. Place a fine mesh sieve over the saucepan and pour in the sauce into the sieve.
7. Using a spoon press the sauce through until only the solids are left, discard and add the remaining ¼ cup of wine.
8. Return the saucepan to medium heat and cook for an additional 10 minutes.
9. Let the sauce cool slightly bef ore applying to chicken, pork, beef or seafood.
Adam Perry Lang’s George Dickel No. 12 Barbecue Sauce
1 cup of Honey
1 cup of White Vinegar
1 cup of George Dickel Tennessee Whisky No. 12
3 cups of Your favorite Barbecue Sauce
1. In a low pan, add honey, white vinegar and George Dickel Tennessee Whisky No. 12 over medium heat.
2. Cook mixture until you hear a frying sound and alcohol is cooked off.
3. Add barbecue sauce and stir to combine.
4. Place back on fire and let simmer for at least 10 minutes.
The Shark Puncher (serves 6)
9 oz. CAPTAIN MORGAN® Coconut Rum
9 oz. Orange juice
6 oz. Cranberry juice
3 oz. Ruby red grapefruit juice
Combine all ingredients including Captain Morgan Coconut Rum in a pitcher and stir.
Palomaloha (serves 1)
1.5 oz. CAPTAIN MORGAN® Grapefruit Rum
Juice of ½ lime
Grapefruit soda to top
Directions: Fill tall glass with ice. Pour in Captain Morgan® Grapefruit Rum, lime juice and grapefruit soda. Garnish with grapefruit wedge.
Bulleit Cucumber (serves 1)
1.25 oz. Bulleit Bourbon
1 oz. honey syrup (equal parts honey and water)
3 pieces of cucumber
1 wedge of lemon
1 splash of club soda
1. In a mixing glass, muddle cucumber, lemon wedges and honey syrup.
2. Add Bulliet Bourbon and ice.
3. Stir vigorously.
4. Strain into an ice filled rocks glass.
5. Top with club soda.
6. Garnish with a cucumber wheel and lemon wedge.