Did you hoist a rum drink on Aug. 16 to commemorate National Rum Day? I enjoyed some at a paired cocktail dinner hosted by Dominican Republic rum brand Ron Barceló. 

Held at Strand Bistro in New York, the meal was created by Dominican chef Kelvin Fernandez, a winner of the Food Network show Beat Bobby Flay. All four courses were served with a Ron Barceló cocktail.

Fernandez started us off with crispy arepas as an amuse. Then came the spring cocktail Aye Caliente, made with Barceló Añejo, passion fruit puree, lime juice, cinnamon and Fresno chili, paired with the yellow fin tuna sashimi in a coconut with Asian pears, cilantro and chili oil.

Next up, a Surf ‘n‘ Turf combination of scallops and pork belly with plantain mash and drunken añejo onions went with a summer signature cocktail called Just the Two of Us: Barceló Imperial, mango puree, lime juice and smoked paprika syrup.

The third course of New Zealand rack of lamb was marinated in a Gran Añejo rum sauce and served with purple mashed potatoes and colored baby carrots. The accompanying Zing Ting cocktail (shown above left) combined Barceló Gran Añejo, apple cider, fresh lemon juice, honey syrup and fresh ginger juice.

For dessert, a Chocolate Bread Pudding was infused with Imperial Barceló rum, with Imperial raisins, ice cream and bruleed bananas. It was paired with Bright Lights, Big City, which is Barceló’s National Rum Day cocktail. The full drink recipe is below—Cheers!

Bright Lights, Big City

Bright Lights, Big City
1 ½ oz. Platinum Barceló rum
¾ oz. Lime juice
¼ oz. Pineapple juice
½ oz. Simple syrup
¼ oz. Passion fruit purée
Pinch salt
4 Mint leaves, ripped

Line a rocks glass with half-moon pineapple slice and add ice. Combine ingredient in mixing tin and shake. Strain into rocks glass and garnish with a mint sprig.