Island-Hopping with Mixologist Jeff Rogers

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Join us at the Whistling Bird on January 16th at 6 PM as we island-hop from Jamaica to Barbados to sample a selection of cuisine influenced by ports of call throughout the Caribbean. In each port award winning Mixologist, Jeff Rogers, will pair a particular rum-based cocktail from that region to compliment the flavor profile of the dish being served. Our intent is to transport your senses to the sun-drenched West Indies and orchestrate a symphony of sublime culinary experience of the utmost luxury for your taste buds.

Seating is very limited! Call Jessica at 750-1818 to reserve today!

1st Course

BBQ conch and sweet potato wontons with a scotch bonnet mango sauce. [Anguilla]

Hemingway Daiquiri
1 ½ oz. Pyratt Rum
¼ oz. maraschino liqueur
1 oz. fresh squeezed lime juice
1 oz. fresh squeezed grapefruit juice
½ oz. simple syrup

Glassware: chilled cocktail (martini) glass or coupe
Garnish: none
Procedure: Shake and Strain

2nd Course

Curried lamb stew. [Jamaica]

Rum Cooler
1 ½ oz. Appleton Estate 12
½ oz. triple sec
½ oz. sweetened lime juice(Rose’s)
1 ½ oz. fresh squeezed orange juice
1 ½ oz. fresh made sweet and sour (1:1 ratio by volume of fresh squeezed lemon juice and simple syrup)

Glassware: Ice filled collins
Garnish: Orange ½ wheel and a cherry
Procedure: Shake and Strain

3rd Course

Grilled Mahi SoFrito (purée of tomato, pepper, onion, garlic, and cilantro) with avocado and fried tortilla points. [Puerto Rico]

Daiquiri
2 oz. Caliche’ white rum
1 oz. simple syrup (1:1 ratio by volume)
1 oz. fresh squeezed lime juice

Glassware: chilled cocktail (martini) glass or coupe
Garnish: Thin lime wheel
Procedure: Shake and Strain

4th Course

Braised beef with roasted pepper, lime, and raisin sauce served with rice and beans. [Cuba]

Dark n’ Stormy
2 oz. Gosling’s Dark Rum
½ oz. fresh squeezed lime juice
3 oz. ginger beer

Glassware: Ice filled Collins
Garnish: Lime wedge
Procedure: Build

5th Course

Baked coconut custard with fried plantains and rum chocolate sauce. [Barbados]

Mai Tai
1 ½ oz. Mt. Gay
½ oz. orange curacao
½ oz. orgeat or almond flavored simple syrup
1 ½ oz. fresh squeezed lime juice
Optional: ½ oz. fresh squeezed orange juice
Float ½ oz. dark rum

Glassware: Ice filled Collins
Garnish: Orange ½ wheel
Procedure: Shake and Strain. Then float dark rum on top.

Interested in rum? Check out our interview with guest mixologist, Jeff Rogers