Are you always looking for that new recipe to break out for a summer party? Well I can help you out. Below are some fantastic cocktail recipes as well as some sauces you can use for your barbecue.
The newest wine brand from Diageo Chateau & Estates, Truvée, is derived from the French word meaning “to find.” People have found that 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.
Plus there are some great cocktails to serve alongside the entrée. For summer get-togethers, the Shark Puncher made with Captain Morgan Coconut Rum is a fruity punch best shared amongst friends. Also try Captain Morgan’s Palomaloha cocktail or the Bulleit Cucumber.
Blackberry Chipotle Truvée Red Wine Barbecue Sauce
Produced in partnership with Susan Palmer, “The Girl In The Little Red Kitchen”
Prep time: 5 minutes
Cook time: 30 minutes
Serves: approximately 16
Ingredients:
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
Directions:
In a large saucepan over medium heat drizzle the avocado oil and add the onions. Sautee until soft and translucent, about 5 minutes. Add the blackberries, ketchup, ½ cup wine, balsamic vinegar, chipotles, adobo sauce, brown sugar and salt to the pan. Bring to a boil and lower the heat to a simmer. Cook for 15 minutes or until the blackberries start to soften. Remove from the heat and transfer to your blender. Carefully puree the barbecue sauce until smooth. Place a fine mesh sieve over the saucepan and pour in the sauce into the sieve. Using a spoon press the sauce through until only the solids are left, discard and add the remaining ¼ cup of wine. Return the saucepan to medium heat and cook for an additional 10 minutes. Let the sauce cool slightly before applying to chicken, pork, beef or seafood.
Adam Perry Lang’s George Dickel No. 12 Barbecue Sauce
Ingredients:
1 cup of George Dickel Tennessee Whisky No. 12
1 cup of honey
1 cup of white vinegar
3 cups of your favorite barbecue sauce
Directions:
In a low pan, add honey, white vinegar and George Dickel Tennessee Whisky No. 12 over medium heat. Cook mixture until you hear a frying sound and alcohol is cooked off. Add barbecue sauce and stir to combine. Place back on fire and let simmer for at least 10 minutes.
The Shark Puncher (serves 6)
Ingredients:
9 oz. Captain Morgan Coconut Rum
9 oz. orange juice
6 oz. cranberry juice
3 oz. ruby red grapefruit juice
Directions:
Combine all ingredients including Captain Morgan Coconut Rum in a pitcher and stir.
Palomaloha
Ingredients:
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
Ingredients:
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
Directions:
In a mixing glass, muddle cucumber, lemon wedges and honey syrup. Add Bulliet Bourbon and ice. Stir vigorously. Strain into an ice filled rocks glass. Top with club soda. Garnish with a cucumber wheel and lemon wedge.