National Sandwich Day is Nov. 3. Celebrate these delicious creations with some sandwich-inspired cocktails.
Have you ever looked at your favorite sandwich and thought to yourself: “I really wish I could drink this instead of eat it”?
You haven’t? Same here. Something about drinking a meaty cocktail makes us want to lose our lunch, literally.
Flor de Cana has contracted with some of the world’s best mixologists to create special sandwich-related cocktails, including Peanut Butter & Jelly, Cheeseburger and BLT.
“The flavor profile of Flor de Cana 7-year rum complements sweet and savory ingredients; our crustless cocktails reinforce the mixibility of Flor de Cana rum, while also having a bit of fun at the same time,” Brand manager Paul Caffrey said.
Want to try these out for yourself? We salute you. Here are the recipes, straight from Flor de Cana’s expert mixologists.
PB&J — Created by Gianfranco
1.5 oz Flor de Cana 7 yr rum
.5 oz Lustau Palo Cortado Vides
.25 oz Strawberry jam
.25 oz Peanut syrup*
1 Egg white
1 Yellow banana
Shake all ingredients in a Boston shaker without ice, then add ice and shake vigorously again. Strain into a chilled cocktail glass that is rimmed with minced salted-peanuts. Garnish: A banana slice.
*Make peanut syrup: Combine 2 parts water with 2 parts sugar in a pot. Bring sugar water to a boil. Add 1 part minced peanuts and Simmer for 10 minutes. Strain to remove peanut particles
Cheeseburger — Trevor Burnett and Whitney Munro
1 oz Flor de Cana 7 yr rum
2 muddled Roma tomatoes
1 oz Iceberg lettuce water
1 oz Beef (well reduced)
2 tbsp Toasted bread crumbs
1 tsp Dry mustard powder
2 tbsp Aged cheddar
1 large Kosher dill pickle
Salt and pepper to taste
Muddle tomatoes, add ice, and slowly poor lettuce water. Stir rum and beef jus together in stainless shaker. Float rum mixture over ice. Sprinkle with salt and pepper. Garnish: Cheddar frico and pickle knot.
Heat pan to medium heat, sprinkle in cheddar and use sides of spoon to gather cheese into a circle. Brown and remove from pan to cool on plate. Mix breadcrumbs with dry mustard. Wet rim of glass with pickle juice, dip glass in crumb mixture.
BLT — Niccole Trzaska
Bacon-infused Flor de Cana 7 yr rum
2 oz Sacramento tomato juice
Dash Worcestershire sauce
Pinch celery salt
Pinch black pepper
Squeeze of lemon juice
Dollop of horseradish
Fresh Cilantro to taste Pour all ingredients over ice shake and then strain over ice. Garnish: One piece of bib lettuce wrapped around a thick piece of crispy apple wood smoked bacon and an avocado slice. Use a toothpick or skewer to secure with a cherry tomato.