Rum Runner With Pinot Grigio Splash Recipes

RUM RUNNER

Steps:

• Pour all ingredients in blender over ice. Blend until smooth. Pour into a 12-ounce glass and float with 151-proof rum.

FROG LEGS WITH PINOT GRIGIO MAYO

Steps:

• The night before: Add the buttermilk to a large bowl with the frog legs. Cover the bowl and refrigerate overnight (at least a good 10 to 12 hours).
• The day of: Mix the flour, salt and white pepper in a large bowl. Dredge the legs, in the flour mixture, coating them completely. Shake off all of the excess flour. In a deep-fryer or heavy-bottomed pot, heat enough oil to come halfway up the sides of the pot, to 375 degrees F.
• Add the frog legs to the oil and fry until golden brown, about 3 to 5 minutes. Transfer to a serving platter and serve with the mayo.
• In a large saute pan over low heat, add the wine and simmer to reduce it to a syrup. Cool and combine with mayonnaise in a small bowl. Season to taste, refrigerate until needed.

CHERRY SPLASH

Steps:

• Pour rum, amaretto and cherry liqueur in a cocktail shaker with ice. Shake until ingredients are well combined and chilled. Pour into a highball glass filled with ice. Squeeze a lime wedge over drink and drop into glass. Add a pour of cherry juice and garnish with a maraschino cherry.

THE REAL RUM RUNNER

Steps:

• Combine 1 cup ice, pineapple juice, orange juice, blackberry liqueur, banana liqueur, light rum, dark rum, and grenadine in a cocktail shaker and shake to combine.
• Fill a hurricane glass with ice. Pour in mixture. Add high-proof rum for a floater and garnish with orange slice.