Pot Distilled Rum: The Ultimate Dinner Party Guide

For the final installment of our dinner party series, we’re showcasing the delicious sweetness of our Pot Distilled Rum. Our rum is one of very few that is aged in bourbon barrels from the same distillery, giving it a signature honey color and sweet, warming flavor. This unique aging process makes our rum perfect for recipes that require light or dark rum.

Here’s a drink, appetizer, entree, side dish, and dessert that you can make with our world-class Pot Distilled Rum:

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Something to Sip: Rum Tiki

This tropical cocktail will have you dreaming of warmer days.
St. Augustine Tiki Mug encouraged, but not necessary!

PREPARATION

1. Add rum and Tiki mix to a highball glass or tiki mug.

2. Add ice and seltzer water, and stir gently until chilled

3. Garnish with orange peel and serve.

INGREDIENTS

• 1 part St. Augustine Distillery Pot Distilled Rum 

• 1 part St. Augustine Distillery Tropical Tiki Mix

• 2 parts club soda

• Maraschino cherry (for garnish)

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Something to Nibble: Jerk Chicken Wings with Rum-Brown Sugar Glaze

These sweet and spicy wings are perfect for the game or any other occasion. 

INGREDIENTS

Rum-Brown Sugar Glaze:

• 2 cups St. Augustine Distillery Pot Distilled Rum

• 1 tablespoon ancho chile powder 

• ¾ cup dark brown sugar 

• 2 tablespoons of unsalted butter, cut into small pieces

Wings:

• 3 pounds chicken wings, trimmed and split at joints 

• 2 tablespoons ground coriander

• 2 tablespoons ground ginger

• 2 tablespoons light brown sugar 

• 1 tablespoon onion powder

• 1 tablespoon garlic powder

• 1 tablespoon habanero or cayenne powder 

• 2 teaspoons black pepper 

• 2 teaspoons dried thyme 

• 1 teaspoon ground cinnamon

• 1 teaspoon ground allspice 

• 1 teaspoon ground cloves 

PREPARATION

1. Preheat oven to 400ºF

2. In a saucepan over medium-high heat, whisk together the rum, ancho chile powder, brown sugar, and salt until boils and reduces by half. Remove from heat and add butter. 

3. Combine all remaining ingredients except chicken wings in a bowl. Season the wings with salt and pepper, and add them to the jerk rub, tossing until wings are coated. Arrange on a baking sheet and bake for 45-55 minutes, or until crispy. 

4. Remove wings from the oven and toss with rum-brown sugar glaze in a large bowl. Remove and serve. 

Recipe adapted from Food Network

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Something Savory: “Rum-Ham” and Mojito Cucumber Salad

A cult classic meets a drink-turned-side-dish.

INGREDIENTS

Cucumber Salad

• 1 large cucumber (or two medium)

• 1 oz mint leaves, chopped 

• ¼ cup white sugar

• ¼ cup St. Augustine Distillery Pot Distilled Rum

• ¼ cup rice wine vinegar

• 1 lime, zested and juiced

• 1 inch fresh ginger, peeled and grated/minced

Ham

• 1 large ham 

  A good rule of thumb is ½ lb per person if bone in, ⅓ lb per person if boneless

• 2 cups brown sugar

• ⅓ cup kosher salt

• ¼ cup coarse black pepper 

• 2 tbsp butter

• ½ cup (4 oz) pineapple chunks 

• ½ cup St. Augustine Distillery Pot Distilled Rum 

PREPARATION

Ham:

1. Preheat the oven to 350ºF

2. Score the ham, only cutting the surface of the meat. Mix together brown sugar, salt, and pepper, and generously rub the ham until fully coated. 

3. Cook ham at 350º for 1.5-2 hours, or until ham reaches an internal temperature of 145ºF. 

4. While the ham cooks, prepare sauce. Add the butter and pineapple to a pan over medium heat, and cook until the pineapple is caramelized. Turn heat to high, add rum, and cook until the alcohol has burnt off. 

   Note: You can also use a blowtorch to flambe the pineapple, but use caution as this is a potentially hazardous process. 

5. Remove ham from oven. Slice and top with pineapple rum sauce. Serve warm.

Cucumber Salad

1. Thinly slice cucumber(s). If available, use a mandolin to get the thinnest slices possible.

2. In a food processor, combine the remaining ingredients and process until smooth. 

3. Pour the dressing over the cucumber and let sit for at least one hour. Serve cold. 

Recipes adapted from Binging with Babish and Food52

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Something Sweet: Banana Rum Cake

All the flavor of a classic Bananas Foster
in a moist and delicious cake

INGREDIENTS

Cake:

• ¾ cup (1½ sticks) unsalted butter, room temperature

• 1½ cups sugar

• ¼ cup St. Augustine Distillery Pot Distilled Rum

• ⅔ cup buttermilk 

  Note: To make your own buttermilk, add 1 TBSP of white vinegar or lemon juice per cup of milk

• 2 large eggs

• 2 tsp vanilla extract

• 1 tsp lemon juice 

• 3 ripe bananas, mashed

• 3 cups all purpose flour

• 2 tsp baking soda

• ½ tsp salt

• 1 cup sour cream 

Glaze:

• 1¼ confectioners sugar

• 2 tbsp St. Augustine Distillery Pot Distilled Rum 

PREPARATION

1. Preheat oven to 325ºF. Grease a standard bundt cake pan and set aside. 

2. Using an electric mixer, cream together butter and sugar until light and fluffy. 

3. Add rum, buttermilk, eggs, vanilla, lemon juice, and mashed bananas, mixing until just combined. 

4. In a separate bowl, combine flour, baking soda, and salt. Slowly add dry ingredients to wet ingredients, mixing until just combined.

5. Pour batter into the prepared pan. Bake for 55-60 minutes, or until a toothpick comes out clean. 

6. Remove cake from oven, and invert on a wire rack to cool. Meanwhile, whisk together rum and confectioners sugar until smooth. 

7. Once completely cooled, drizzle glaze over cake and serve. 

Recipe adapted from Spiced

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We can’t wait to see you try these recipes out! Please tag us on social media and let us know how your guests enjoyed their Ultimate Pot Distilled Rum Dinner Party. 

For the other installments of our Dinner Party Series, click here.