Cruzan Rum tasting at 219 West

My wonderful photographer and I were invited to a Cruzan Rum tasting dinner at 219 West.  We've both done beer tastings and wine tastings, but spirit tasting was new to us.  Needless to say, we were both pleasantly surprised.  It was also my first visit to 219 West. I was not only blown away by the time and effort put into preparing the food, the staff was extremely friendly and thoughtful. 

We started off the night with pineapple Cruzan coconut mimosas.  Bright, refreshing, with a subtle finish of coconut made this drink unique and tasty. 

Fresh Ahi Tuna Tartare with Chipolte vinegar and cilantro oil, and mango habanero guacamole was paired with a Cruzan Mango Mojito.  The mango habanero guacamole was my favorite part of the dish.  Sweet plus spicy and the texture of avocados was fabulous.  The heat wasn't too much, and the cool minty mojito was a nice complement. 

Spinach and arugula salad topped with crimini mushrooms, hickory smoked bacon, crumbled blue cheese, candied spiced pecans and a raspberry champagne vinaigrette was paired with a Cruzan raspberry champagne martini. The bitterness of the salad contrasted with the bacon and candied pecans well.  The surprising combination of pungent blue cheese with the sweet pecans and smoky bacon was fantastic.  Props to the chef for coming up with that combo.

Next up was grilled lamb chops, roasted garlic whipped potatoes, grilled asparagus, and arbol jelly served with Cruzan Black Cherry Sangria.  The lamb was served medium, and is one of the most tender pieces of lamb I have ever had.  It was sweet, juicy, tender, and flavorful.  The arbol jelly on the side accentuated the sweetness of the lamb, and the heat at the end gave it just a little kick.  The sangria wasn't overly fruity, and it finished with the cherry note on the end.  This was quite a nice pairing.

I'm a dessert snob, and I don't try to hide it either.  I have to hand it to the pastry chef.  This dessert impressed me.  Warm blondies, vanilla ice cream, caramel, chocolate, and toffee served with Cruzan vanilla and cream spiced coffee.  This blondie baked in an individual serving size was perfect.  The outside was crispy and buttery, and the inside was moist, and not at all runny or underdone.  The caramel, chocolate, and toffee pieces on the side pulled this dessert together by incorporating different flavors and textures.  Also, I'll add that I hate coffee.  I rarely drink it, but I finished all of the creamy coffee paired with dessert.  Enough said. 

Here's a photo of me hanging out with @liquidaustin after dinner. 

Wells Banana Bread Beer Cupcake with Rum & Caramelized Bananas

This cupcake is for banana and chocolate lovers.  Lightly spiced banana flavors coupled with chocolate and hazelnut make this cupcake just a little sinful. Hardware: Mixer (I Heart my kitchen aid) Whisk Piping tips (Your choice for decorating, I used the Star tip 21) and piping bags. Cupcake liners, foil preferably.  Paper is fine too, but the cake is a bit greasy.  Cupcake pans Pastry brush A bunch of spatulas, forks, and spoons Propane torch toothpicks Software: Cake 1 cup Wells Banana Bread Beer 1 banana, processed in a food processor 1 cups (2 sticks) unsalted butter 1 teaspoon cinnamon 1/4 teaspoon ground cloves 1 pinch of freshly grated nutmeg 2 cups all purpose flour 2 cups sugar 1/2 tablespoon baking soda 3/4 teaspoons salt 2 large eggs 3/4 cups sour cream or vanilla yogurt 3/4 cup mini-chocolate chips Frosting 8 oz cream cheese 8 oz butter 6 cups sifted powdered sugar 4 oz Nutella (1/2 cup) The Extras 2 oz rum, I used Cruzan light Bananas 1/4 cup sugar Preparation For cake: Preheat oven to 350°F. Line cupcake pans with liners.   Bring 1 cup Wells Banana Bread Beer and 1 cup butter to simmer in heavy large saucepan over medium heat.  Drink the rest of the beer or save it with a wine saver top.  Add banana, cinnamon, nutmeg, and cloves.  Whisk until mixture is smooth.  You must make absolutely sure that the banana is processed well and almost emulsified.  If you don't, you probably won't get the chemical reaction in baking that you want.  Allow to cool.  Whisk flour, sugar, baking soda, and salt in large bowl to blend. Using electric mixer, beat eggs and sour cream/yogurt in another large bowl to blend. Add banana-beer-butter mixture to egg mixture slowly and beat just to combine.  Make sure that the banana-beer-butter combo has cooled so that it does not curdle and cook the eggs when you add it. It is preferable to stream it slowly into the eggs to temper them.  Add flour mixture and beat briefly on slow speed. Using rubber spatula, fold batter until completely combined. Fill cupcake molds halfway.  In another bowl, toss chocolate chips with flour to coat.  Sprinkle tops of cupcakes with a teaspoon or so of chocolate chips.  They will start to sink, so get them into the oven quickly.  Bake for 17-19 minutes.  The tops should be springy to the touch.  Immediately brush the top of the cupcakes with rum when they are still warm.  Allow to cool.  You can also load a syringe and needle with rum and inject the cupcakes with about half a teaspoon of rum. You can use turkey injection tools or a clean medical syringe and needle. The Frosting: In a bowl, combine the butter and cream cheese.  Beat until smooth, then add the sifted powdered sugar.  Beat mixture until smooth.  Add in the Nutella. You may add more Nutella if you like. Caramelizing bananas: Slice bananas in any way you like.  I like to slice them on diagonal or into discs.  On a oven safe plate, place the banana pieces in one layer face (whichever side you want to see) up.  Sprinkle the tops side liberally with granulated sugar making sure to cover the entire tops.   Using a propane torch, torch each banana slice for about 10 seconds. The sugar should turn a golden to medium brown and bubble.  When that happens, move onto the next banana.  Assembling cupcakes are cooled: Using a piping tip, decorate the cupcakes with the frosting, and place a banana slice on top.  Insert a toothpick through the center of the banana into the cupcake, and refrigerate.  Caramelized bananas are very slippery, and they won't stay on top to the cupcake without a toothpick.  Remember to remind the eaters that there is a toothpick in the cupcake!