Cayo Romano

Here’s my Christmas dinner cocktail. I’ll serve this with Red Curry Shrimp skewers and Chicken Liver Pate. I love Pate. And Shrimp. And Christmas! Recipe from Saveur.

1 oz dark aged rum
1 oz silver rum
1 oz ginger liqueur (I’ll probably just use leftover ginger syrup from Sunday)
3/4 oz lime
3/4 oz orange
1 dash allspice pimento dram (optional)
1 dash angostura bitters
Freshly grated nutmeg and superfine sugar to taste

Fill a cocktail skater with 2 cups cracked ice. Add all ingredients, cover, and shake until chilled, 10-15 seconds. Strain and serve up in a chilled highball glass.

I will more than likely make a pitcher of this. I’m newly excited about rum drinks!

For the Red Curry Shrimp I’m just tossing the shrimp in Thai red curry paste and broiling for 4-5 minutes then putting them on a skewer with basil leaves. For the pate recipe, click here. This is a great pate recipe because it’s so basic. I may add some sage and roasted garlic into the puree.