Yo Ho Ho And A Bottle Of Rum Caribbean Salsa Food

SPICED RUM PUNCH

Spiced Rum Punch image

Add an extra dose of love to this classic Caribbean cocktail by making your own spiced rum and mixing that with freshly squeezed orange and lime juice. The fun ice-and-fruit float will keep your punch cool while you drink up with friends and family.

Provided by Food Network Kitchen

Categories beverage

Time P2DT45m

Yield 12 cocktails

Number Of Ingredients 14

Ingredients

One 750-millileter bottle white rum
5 whole allspice berries
5 whole cloves
1 whole star anise
One 3-inch piece orange zest
1 vanilla bean, split
1/2 cinnamon stick
1 cup sugar
4 cups fresh squeezed orange juice
1 cup fresh squeezed lime juice
6 dashes bitters, such as Angostura
4 cups mixed orange slices, lime slices, pineapple wedges and maraschino cherries, plus more for garnish
One 2-liter bottle seltzer
Ice cubes, for serving

Steps:

For the Spiced Rum: Remove the cap from the rum bottle and drop the allspice, cloves, star anise, orange zest, vanilla bean and cinnamon stick into the bottle. Reseal and let sit at room temperature for 2 days to up to a week, shaking it once a day.
Put 2 cups of ice cubes in an 8-inch square cake pan and layer in half of the fruit. Top with another 2 cups of ice and then the remaining fruit (the ice cubes keep the fruit from sinking to the bottom). Fill with water and freeze until solid, about 6 hours.
When ready to serve, combine the sugar with 1 cup water in a small saucepan and bring to a boil. Cook, stirring, until the sugar is completely dissolved, about 2 minutes. Remove from the heat and let cool to room temperature. Stir together the sugar syrup, orange juice, lime juice and bitters in a large punch bowl. Pour the rum into the punch bowl, through a fine mesh sieve, and discard the spices. Let the ice island sit at room temperature for about 10 minutes, unmold and float in the punch.
Fill a highball glass with ice cubes pour in 1 cup of punch. Top with about 2 ounces of seltzer and the garnish of your choice.

YO HO HO AND A BOTTLE OF RUM CARIBBEAN SALSA

Yo Ho Ho and a Bottle of Rum Caribbean Salsa image

Yeah Mon! This cool and refreshing fruit salsa is a perfect side accompaniment for tempering the heat of your favorite grilled jerk seasoned meat. Cooking time is the time to chill. Submitted for RSC #8.

Provided by Pot Scrubber

Categories Sauces

Time 1h20m

Yield 4 cups, 6-8 serving(s)

Number Of Ingredients 10

Ingredients

1 papaya, peeled and diced
2 mangoes, peeled and diced
1 red sweet bell pepper, diced
1/4 cup chopped red onion
3 tablespoons cilantro, chopped
3 tablespoons lime juice
3 tablespoons orange juice
2 tablespoons dark spiced rum (Captain Morgan's)
3 tablespoons shredded coconut
salt, to taste

Steps:

Combine all and toss.
Chill in fridge.
Meanwhile, share the remaining rum left in the bottle with friends, drinking until you can see the bottom of the bottle.
Remove salsa from fridge if you can find it.
Serve with grilled jerk chicken or pork.

Nutrition Facts : Calories 162.2, Fat 1.9, SaturatedFat 1.1, Sodium 20.6, Carbohydrate 35.5, Fiber 4.7, Sugar 28.6, Protein 2

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