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 Guanãbana 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’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 Guanãbana 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 Guanãbana 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
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’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 – 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.
Imported by Infinium Spirits, Inc.
Aliso Viejo, California
United States
Email: ContactUs@InfiniumSpirits.com
Instagram: @zayarum
Twitter: @zayarum
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© September 2019. Luxury Experience. www.LuxuryExperience.com All rights reserved.
