Tiny Umbrellas Not Required
Locally distilled Kill Devil Rum meets Craig Readman of Eastside Restaurant in Duck for two elevated takes on the rum drink.
Recipes by Craig Readman
Photographs by Kristi Midgette Photography
This is an easy and straight-forward summer drink, but be careful — they go down way too easy!
2 ounces Kill Devil silver rum
½ ounce Maraska maraschino liqueur
1 sugar cube
¾ ounce fresh lime juice
½ ounce fresh grapefruit juice
½ ounce egg white
lime wheel, thinly sliced, or organic rose petals for garnish
In a Boston Shaker, add rum, cherry liqueur and sugar cube. Mix with a cocktail spoon until sugar is dissolved.
Add lime juice, grapefruit juice and egg white, cover and shake hard to create a good froth.
Strain into a chilled coupe glass and garnish with lime or rose petals.
2 ounces Kill Devil pecan and honey rum
¾ ounce Treehouse Coffee Company cold brew
½ ounce cream
½ ounce egg white
½ ounce Maple Simple Syrup
Candied Bacon and freshly ground nutmeg for garnish
Make the Maple Simple Syrup:
1 cup fine maple syrup
¼ cup honey
¼ cup organic brown sugar
1 cup filtered water
Add ingredients together in a sauce pan, heat until just boiling. Remove from heat and let cool.
Make the Candied Bacon:
1 pound thick-cut bacon
½ cup organic brown sugar
1 teaspoon salt
Preheat oven to 375° F. In a medium-size mixing bowl, add sugar and salt. Add bacon strips one by one and thoroughly coat with sugar/salt mixture. Line a baking sheet with parchment paper and arrange coated bacon on sheet. Sprinkle coated bacon with any remaining sugar mixture. Take a second baking sheet and lay flat on top of coated bacon. Bake for about 25 minutes or until bacon is dark brown and crispy.
Make the drink:
In a Boston Shaker, add the rum, cold brew, egg whites and cream.
Add ice to mixture and shake vigorously. The key here is to make it velvety and frothy.
Chill a martini or coupe glass with ice. Once chilled, dump the ice and rim the inside of the glass with the Maple Simple Syrup.
Pour the shaken mixture through a cocktail strainer into the glass.
To garnish, top with a few grates of freshly ground nutmeg and a small strip of Candied Bacon