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Nominated for Tales of the Cocktail 2008 Spirit Award for Best Cocktail Writing


Zaya Gran Reserva Rum PDF Print E-mail
Written by Debra C. Argen and Edward F. Nesta   
Zaya Gran Reserva Rum Drinking Zaya Gran Reserva Rum is like taking your palate on a trip to its island origin of Trinidad and Tobago - known as the "Land of the Hummingbird." To create the smooth and delectable Zaya Gran Reserva Rum, they blend rare rums aged for up to 16 years. The result is an award-winning aged rum that is a perfect ingredient for cocktails, drinking neat or over ice, or as a tasty ingredient in culinary recipes.

 

 

Zaya Gran Reserva Rum

 

Information: Zaya Gran Reserva Rum 40% ABV, (80 proof) is a premium award-winning rum made in Trinidad and Tobago. It is a blend of rums aged up to 16 years and has a rich, deep amber color.  

Tasting Notes: The nose elicits sweet notes of cocoa, caramel, and vanilla. On the palate, there is a blending of rich flavors of baking spices, caramel, cocoa, vanilla and fruit, and has a delectably, long lingering smooth finish.  

Zaya Gran Reserva Rum has a rich complexity and wonderful flavors that had Luxury Experience "In the kitchen and behind the bar®" to create tempting cocktail and culinary recipes to tempt your palate. Cheers and Bon Appetit!  

 

 

 

 

Luxury Experience - Cocktail and Culinary Menu 

The Cocktails
Luxury Experience's ZGR Hummingbird
Luxury Experience's T & T Martini 

The Culinary 
Luxury Experience's Scallops with ZGR Mango Salsa over Cauliflower Puree
Luxury Experience's Tipsy Peach Ice Cream served in a 
Grilled Peach Bowl with Rum Spiked Peach Coulis
 

Cocktail Recipes 

In homage to Trinidad and Tobago's hummingbird, we created Luxury Experience's ZGR Hummingbird, a delectable summertime cocktail made with Zaya Gran Reserva Rum, Goya Fruta Guanăbana Pulp, homemade mint simple syrup, a squeeze of lime, and a dash of Fee Brother's Orange Bitters  poured over crushed ice like an adult Caribbean "snow cone."   

Luxury Experience - ZGR Hummingbird cocktail - photo by Luxury Experience

Luxury Experience's ZGR Hummingbird

Yield: 1 Cocktail
Glass: Silver or Pewter Mint Julep Cup, or other a Martini Glass 

Cocktail Ingredients 

2

Ounces

Zaya Gran Reserva Rum

0.75

Ounce

Goya Fruta Guanăbana Pulp

0.75

Ounce

Homemade Mint Syrup

1

Squeeze

Lime

1

Dash

Fee Brother's Orange Bitters

 

 

Fresh Mint, garnish

Mint Simple Syrup Ingredients 

1

Cup

Water

1

Cup

Sugar

1

Cup

Fresh Mint Leaves

Method for the Mint Simple Syrup: Add water, sugar, and basil to a saucepan, bring to a boil, and boil until the liquid is clear. Remove from heat, let cool, strain syrup into a covered glass jar, discard mint. Refrigerate syrup until ready to use. The syrup makes a great addition to create salad dressings, glazes, marinades, and to sweeten cocktails, iced tea, and other beverages.

Method for the Cocktail: In a mixing glass, add ingredients, stir, pour into a chilled silver or pewter cup filled with crushed ice. Garnish with fresh mint. 

Note: We love how the cocktail looks and tastes in a silver or pewter Mint Julep cup as it stays icy cold, however you can use other types of glassware like a Martini Glass.

Note: Goya Fruta Guanăbana Pulp is available frozen. Defrost before using.

The cocktail name, Luxury Experience - T & T Martini, is a playful reference to Zaya Gran Reserva's origin, Trinidad & Tobago.

Luxury Experience T & T Martini - photo by Luxury Experience

Luxury Experience - T & T Martini
Yield: 1 Cocktail
Glass: Martini Glass

Cocktail Ingredients

2

Ounces

Zaya Gran Reserva Rum

.75

Ounce

Passionfruit Juice

.75

Ounce

Lychee Juice

0.25

Ounce

Fresh Lime Juice

0.25

Ounce

Fresh Lemon Juice

0.25

Ounce

Fee Brothers West Indies Style Falernum 

Method for the Cocktail: Mix all ingredients in a mixing glass. Pour over a large ice cube in a Martini. Garnish with an edible flower if desired to capture the island experience.

Culinary Recipes

Luxury Experience Scallops with ZGR Mango Salsa- photo by Luxury Experience

Luxury Experience's Golden Crusted Scallops with ZGR Mango Salsa over Cauliflower Puree

Servings 2

Ingredients for the Mango Salsa

1

Large

Ripe Mango, diced small

0.25

Cup

Red Onion, diced small

0.50

Cup

Green Pepper, diced small

1

Small

Jalapeno, diced small (add to taste)

0.50

Ounce

Zaya Gran Reserva Rum

0.50

Ounce

Fresh Lime Juice

0.25

Ounce

Homemade Mint Simple Syrup (see recipe)

 

 

Salt and Black Pepper, to taste

 

 

Fresh Mint Leaves, chiffonade

Method: Mix all ingredients in a bowl. Cover with plastic wrap and let rest for at least 1-hour to meld flavors.

Ingredients for Cauliflower Puree

12

Ounces

Cauliflower, steam until tender

6

Tablespoons

Extra Virgin Olive Oil (EVOO)

1

Clove

Garlic, crushed

 

 

Salt and Black Pepper, to taste

Method: Place all ingredients in a food processor and process until very smooth. Keep warm.

Ingredients for Scallops

10

 

Sea Scallops

1

Tablespoon

Butter

1

Tablespoon

Zaya Gran Reserva Rum

 

 

Salt and Black Pepper

Method: Pat sea scallops dry with paper towels. Season scallops with salt and pepper. Heat a sauté pan, add butter, add scallops until they have a golden crust on each side. Add the Zaya Gran Reserva Rum to deglaze the pan and flavor the scallops.

Presentation: Spoon the cauliflower puree in the middle of the two plates. Position 5 scallops on each plate. Add the mango salsa in the center.

Luxury Experience Tipsy Peach Ice Cream - photo by Luxury Experience

Luxury Experience - Peach Ice Cream with a Kick and Coulis

Ingredients for the Peach Coulis and Peaches for the Ice Cream

 

6

Cups

Fresh, Ripe Peaches, small dice

0.25

Cup

Sugar

1

Tablespoon

Agave Nectar

0.2

Teaspoon

Himalayan Pink Salt

2

Ounces

Zaya Gran Reserva Rum

4

Ounces

Zaya Gran Reserva Rum

Method: In a medium saucepan, add the peaches, sugar, agave nectar, and Himalayan pink salt, stir to combine. Let rest for 5 minutes to get juices running. Bring heat to medium and cook the peaches for 3 minutes. Carefully add 2 ounces of the rum. Alcohol may flare up slightly. Cook for 2 minutes.  

Remove from heat and let cool. Remove 1 cup of cooked peaches, puree until smooth. This is for the coulis. Put the coulis in a small container and refrigerate until ready to use.

Add 4 ounces of the rum to the rest of the peach mixture. Put the mixture in a glass jar and refrigerate until ready to add to the ice cream. 

Ingredients for the Candied Crushed Almonds

 

0.5

Cup

Sliced, Toasted Almonds

2

Teaspoons

Sugar in the Raw

Method: Heat a sauté pan over medium heat,add the sugar and nuts. As the sugar dissolves, stir to coat the almonds. Once coated, remove from the pan and spread out on a piece of parchment paper. Let cool. Crush in a small food chopper.  

Ingredients for the Ice Cream

4

Cups

Half and Half

4

 

Eggs

1

Cup

Sugar

2

Cups

Heavy Cream

2

Teaspoons

Fee Brothers Peach Bitters

5

Ounces

Zaya Gran Reserva Rum

1

Teaspoon

Vanilla

Method: Beat Half and Half, sugar and eggs in a sauce pan. Heat mixture until is coats a metal spoon (just before it starts to boil). Pour mixture into a mixing bowl and let it cool. When cool add in Heavy Cream, Fee Brothers Peach Bitters, Vanilla, and Zaya Gran Reserva Rum and mix thoroughly, cover and place in refrigerator overnight.  

Method: Depending on Ice Cream machine make sure all containers are chilled thoroughly before starting the ice cream process. Stir Peach Coulis into mixture and mix thoroughly, then proceed to pour mixture into designated ice cream machine. If making small batches, place unused mixture in the refrigerator and mix thoroughly each time before using in the ice crea mmachine. ENJOY!  

"Zaya Gran Reserva Rum is produced in Trinidad and Tobago known as the"Land of the Hummingbird." It is believed that these extraordinary birds contain the souls of the native ancestors. This celebrated symbol of the country can be found on the national coat of arms, currency and passport. Like the hummingbird, Zaya's extraordinary blend of rare rum aged up to 16 years captivates the senses with a vibrant and alluring island experience." 

Zaya Gran Reserva Rum is produced and bottled by The Zaya Rum Company. 

Zaya Gran Reserva Rum

Imported by Infinium Spirits, Inc.
Aliso Viejo, California
United States
Email:          This e-mail address is being protected from spam bots, you need JavaScript enabled to view it
Website:      www.InfiniumSpirits.com 
Instagram:  @zayarum
Twitter:       @zayarum

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© September 2019. Luxury Experience. www.LuxuryExperience.com All rights reserved.

 
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