Forget the bread this National Sandwich Day and celebrate the centuries old culinary delight with a drink.
These aren't your childhood treats but a new adult twist on the staple of our youth. Rum maker Flor de Cana asked mixologists around the country to create cocktails with a sandwich theme, the results: PB&J, BLT and Cheeseburger cocktails.
"The cheeseburger cocktail I created is well balanced and allows the character of Flor de Cana 7 year old rum to add a complexity to the beef stock reduction that a neutral spirit could never achieve," said the cocktail's creator Trevor Burnett of the Toronto-based cocktail consultancy Tipicular Fixin's. "Notes of dark caramel, burnt toffee, and toasted nuts also create a well-rounded tasting experience, offering the satisfaction of what one might call comfort food in a glass."
Created by Gianfranco, Tippling Bros.
- 1.5 oz Flor de Cana 7 yr rum
- 0.5 oz Lustau Palo Cortado Vides
- 0.25 oz Strawberry jam
- 0.25 oz Peanut syrup*
- 1 Egg white
- 1 Yellow banana
Peanut syrup Method
Combine 2 parts water with 2 parts sugar in a pot. Bring sugar water to a boil. Add 1 part minced peanuts. Simmer for 10 minutes. Strain to remove peanut particles
Shake all ingredients in a boston shaker without ice, then add ice and shake vigorously again. Strain into a chilled cocktail glass that is rimmed with minced salted-peanuts. Garnish with a banana slice.
Created by Niccole Trzaska
- 1.5 oz of Bacon-infused Flor de Cana 7 yr rum
- 2 oz Sacramento tomato juice
- Dash Worcestershire sauce
- Pinch celery salt
- Pinch black pepper
- Squeeze of lemon juice
- Dollop of horseradish
- Fresh Cilantro to taste
Pour all ingredients over ice shake and then strain over ice. Garnish with one piece of bib lettuce wrapped around a thick piece of crispy apple wood smoked bacon and an avocado slice. Use a toothpick or skewer to secure with a cherry tomato.
Created by Trevor Burnett and Whitney Munro, Tipicular Fixin's
- 1 oz Flor de Cana 7 yr rum
- 2 muddled Roma tomatoes
- 1 oz Iceberg lettuce water
- 1 oz Beef stock (well reduced)
- 2 tbsp Toasted bread crumbs
- 1 tsp Dry mustard powder
- 2 tbsp Aged cheddar
- 1 large Kosher dill pickle
- Salt and pepper to taste
Muddle tomatoes, add ice, and slowly poor lettuce water. Stir rum and beef jus together in stainless shaker. Float rum mixture over ice. Sprinkle with salt and pepper. Garnish with cheddar frico and pickle knot.
Garnish instructions: Heat pan to medium heat, sprinkle in cheddar and use sides of spoon to gather cheese into a circle. Brown and remove from pan to cool on plate. Mix bread crumbs with dry mustard. Wet rim of glass with pickle juice, dip glass in crumb mixture.