BACARDIUSA’s “Salute to Summer’s Best 60 Second Cocktail Program,” an initiative launched by BACARDI, USA in association with the USO. In honor of the program, celebrity chef John Besh and celebrity mixologist Bryan Stowe have created an exquisite new menu of cocktails and grilled dishes that utilize the delicious flavor of Bacardi products. Besh and Stowe, both former Marines, prove that cooking and mixing cocktails can be a great way to give back this summer!
The “60 Second Cocktail” recipes are simple yet creative, and pair fresh, natural ingredients with flavorful BACARDI products. Recipes include a GREY GOOSE Fresh Berry Lemonade, a BACARDI Limon Iced Tea, a DEWAR’S Callaway Cocktail, and more—all of which can be made in under 60 seconds with easy to find ingredients. Besh’s recipes use BACARDI products on the grill to create meals that can be made in the blink of an eye and are sure to impress friends and family. The “60 Second Cocktails” guide features Besh’s healthy, original grilling recipes, easily prepared in under 10 minutes. Recipes such as the Grilled Chicken Breast with Tequila CAZADORES Reposado Lime Glaze or the Grilled Flank Steak with Louisiana Peach and GREY GOOSE Citron Glaze pair perfectly with the featured spirits to draw out natural flavors while adding an extra kick.
BACARDI, USA has committed to donate $75,000 to the USO at the onset of summer, with consumers (21+) able to increase the total donation amount to a maximum of $100,000 through their participation in the program via the “60 Second Cocktails” Facebook fan page. Each time a new fan of the program joins the “60 Second Cocktails BACARDI, USA will increase its donation to the USO by $1. The fan page will host an online copy of the program recipe book, additional recipe information, and interactive mixology videos, all of which you are free to use on your site.
It only takes 60 seconds to make a cocktail, 10 minutes to pair it with a gourmet meal and only 1 second to gain access to it all! Become a fan of the “Salute to Summer’s Best 60 Second Cocktail” page at http://www.facebook.com/#!/60SecondCocktails.
BACARDI U.S.A. AND THE USO CELEBRATE THE TROOPS WITH THE
“SALUTE TO SUMMER’S BEST 60 SECOND COCKTAILS” PROGRAM
Celebrated Chef and Former Soldier John Besh and Mixologist and Former Soldier Bryan Stowe Create Easy Summer Entertaining Recipes and Cocktails; Encourage Americans to Give Back to the Troops while Celebrating this Summer
Bacardi U.S.A., Inc. Pledges $100,000 Donation to the USO
Coral Gables, Fla. (JUNE 2010) – With backyard parties and picnics in the park in full swing, Bacardi U.S.A., Inc. and the USO encourage Americans to take a moment from their summer entertaining to toast the U.S. troops. Launching for the peak of barbeque season on Independence Day, Bacardi U.S.A., Inc. and the USO will introduce the “Salute to Summer’s Best 60 Second Cocktails” program, which gives consumers simple cocktail and grilling recipes to take the stress out of entertaining. The program also provides American citizens with an easy way to support and remember our military heroes at home and abroad while celebrating this summer.
Bacardi U.S.A., Inc. has committed to donate $75,000 to the USO at the onset of summer, with consumers (21+) able to increase the total donation amount to a maximum of $100,000 through their participation in the program via the “60 Second Cocktails” Facebook fan page. Each time a new fan of the program joins the “60 Second Cocktails” Facebook fan page, Bacardi U.S.A. will increase its donation to the USO by $1. The fan page will host an online copy of the program recipe book, additional recipe information and interactive mixology videos.
“Our ‘Salute to Summer’s Best 60 Second Cocktails’ program gives consumers the tools they need to create inspired drinks and grilling recipes that will impress all of their friends and family,” said Julious Grant, senior vice president, national sales, Bacardi U.S.A., Inc. “At the same time, it gives consumers a simple way to contribute to the men and women of the armed forces and their families through supporting the important programs of the USO.”
The “Salute to Summer’s Best 60 Second Cocktails” includes grilling and drink recipes made with BACARDI® rum and flavored rums, GREY GOOSE® vodka, BOMBAY SAPPHIRE® gin, DEWAR’S® blended Scotch whisky and tequilaCAZADORES®. Perfect for all at-home entertaining endeavors, these concoctions are delicious, fresh tasting and sure to impress summer guests. Each recipe takes less than 60 seconds to make and includes fresh, seasonal ingredients readily available in your pantry or your local grocery store.
In addition, Bacardi U.S.A., Inc. and the USO have joined forces with Chef John Besh to develop delicious grilling recipes that pair perfectly with the 60 second cocktails. The recipes include a Grilled Chicken Breast with Tequila Lime Glaze,Grilled Flank Steak with Louisiana Peach and GREY GOOSE Citron Glaze and Grilled Watermelon and Tomato and Goat Cheese Salad, each of which uses or pairs perfectly with one of the featured spirits to draw out the natural flavors while adding a little extra kick. Perfect to dig into alongside a cold BACARDI Hand-Shaken Daiquiri, a CAZADORES Margarita, a BOMBAY SAPPHIRE Collins or any of the other 60-second cocktails, these simple dishes are sure to be a hit when hosting friends and family this summer. And, since no barbeque is complete without a decadent and delicious dessert, Besh has also created a recipe for Grilled Peaches with BACARDI Gold Rum. Ideal for serving alongside your favorite brand of vanilla ice cream or pound cake, this sweet treat is sure to leave summer guests begging for an invitation to the next soiree.
Besh remembers creating some of his first recipes in his tent while serving abroad. With a strong commitment to charitable causes, Besh is thrilled to be involved in raising funds for the USO, an organization close to his heart. Besh has been awarded for his culinary achievements, including recognition as one of Food & Wine’s “Best New Chefs” and runner up to become the next Iron Chef on Food Network. Additionally, Besh’s cookbook, My New Orleans, has received rave reviews and he is currently filming an original series, “John Besh’s New Orleans” for release this fall on PBS.
“I’m psyched to be working with Bacardi U.S.A., Inc. and the USO to add some originality and spice to summer grilling,” said John Besh, “As a former soldier, I feel passionate about the goals of this program and look forward to using delicious food and drink to benefit a cause I have such a personal connection with.”
Joining Besh in the program is Bryan Stowe, a seasoned mixologist currently mixing drinks in New York and Miami. Stowe’s cocktail making style incorporates simple, yet creative recipes using organic, natural ingredients. Like Besh, Stowe is a former soldier and remains involved in military charities. In April, Stowe is planning to travel to Korea to perform his stand-up comedy routine for the troops.
“Because of my time in the military, I feel an authentic connection with the ‘Salute to Summer’s Best 60 Second Cocktails’ program. Graduating boot camp remains one of the proudest days of my life, and the relationships I developed with my fellow warriors remain among my strongest friendships,” said Stowe. “I’m passionate about serving easy, creative recipes with a smile, and look forward to giving Americans some fun drinks to toast with this summer.”
The “Salute to Summer’s Best 60 Second Cocktails” program launches on Memorial Day, and will run through Labor Day 2010.
Salute to Summer’s Best 60 Second Cocktails Recipes:
BACARDI® Hand-Shaken Daiquiri
3 parts BACARDI Superior Rum
1 part lime juice
1 part simple syrup
(or 2 Tbsp. Sugar)
Directions: In a shaker with ice, combine ingredients. Shake and pour into rocks glass with ice.
GREY GOOSE® Fresh Berry Lemonade
1 ½ parts GREY GOOSE Vodka
Fresh-squeezed lemonade
5 raspberries
1 tsp. sugar
Directions: In the bottom of a cocktail shaker, muddle raspberries with sugar. Pour into a tall glass over ice. Top withGREY GOOSE vodka and lemonade. Present with raspberries and a lemon.
CAZADORES® Margarita
3 parts Tequila CAZADORES Reposado
2 parts premium triple sec
1 part fresh lime juice
Serve blended with or over ice. Garnish with a lime wedge.
BACARDI® LIMÓN™ & Iced Tea
1 part BACARDI LIMÓN Flavored Rum
3 parts iced tea
Pour over ice and garnish with a lemon wedge.
DEWAR’S® CALLAWAY® Cocktail
2 parts DEWAR’S® 12 Blended Scotch Whiskey
1 part fresh lemon juice
1 part simple syrup
1 part ginger ale
Lemon wedge
Combine DEWAR’S 12 Blended Scotch Whiskey, lemon juice and simple syrup in a shaker filled 2/3 full of ice. Shake 4-6 times and strain into a glass filled with ice. Top with ginger ale. Garnish with a lemon wedge.
BOMBAY SAPPHIRE® Collins
1 ½ parts BOMBAY SAPPHIRE Gin
½ part fresh-squeezed lemon juice
¾ part simple syrup
3 parts club soda
Directions: Pour first three ingredients into a Collins glass with ice and stir. Add more ice, top with club soda and stir well once more. Garnish with a lemon wedge.
CHEF JOHN BESH’S EASY GRILLING RECIPES:
Grilled Watermelon, Tomato and Goat Cheese Salad
Serves 6
The hotter the grill is the better the “grill marks” will be left on the melon. I love the spicy pepper jelly vinaigrette over the melon before it’s grilled because the sugars will quickly caramelize, creating an incredible flavor. However, feel free to substitute what ever vinaigrette you may have on hand.
6 large slices seedless watermelon, rind removed
2 tablespoons BACARDI® GRAND MELÓN Pepper Jelly Vinaigrette
1 tablespoon balsamic vinegar
3 tablespoons olive oil
1 clove garlic, minced
1 pinch sugar
1 sprig basil, chopped
2 cups tomatoes, peeled (mixed colors of smaller varieties are best)
1/2 cup fresh goat cheese
2 or 3 handfuls of young lettuces
Salt and pepper to taste
Fresh garden herbs such as chives, chive blossoms, chervil, parsley and / or dill
- Marinate the watermelon in the BACARDI GRAND MELÓN Pepper Jelly Vinaigrette for several minutes before grilling over high heat. Grill each both sides of the watermelon for several minutes and remove.
- In a small mixing bowl whisk together the vinegar, olive oil, garlic, sugar and basil together with enough salt and pepper to tasted.
- Toss the small tomatoes with the vinaigrette in the bowl and place on individual plates or a platter along with the grilled watermelon.
- Crumble the goat cheese over the top of the tomatoes and watermelon. Toss the lettuces in the vinaigrette remaining in the small bowl and serve over the top of the salad.
- Garnish with what ever fresh garden herbs that you have available.
BACARDI® GRAND MELÓN Pepper Jelly Vinaigrette
Yields 4 cups
2 red peppers, brunoise
1 cup pepper jelly
1/2 cup red wine vinegar
1 teaspoon sambal chili paste
2 cup canola
1/2 cup Bacardi Grand Melón Flavored Rum
Salt and black pepper to taste
In a large mixing bowl combine all ingredients and whisk until well combined.
Grilled Flank Steak with Louisiana Peach and GREY GOOSE® Citron Glaze
Serves 6
3 pounds flank steak
2 teaspoons canola oil
1 shallot, minced
1 clove garlic
1 teaspoon ginger, minced
1/4 cup rice wine vinegar
1 1/4 cup over ripe peaches, roughly chopped
1 tablespoon sambal chili paste
1/2 cup GREY GOOSE Citron Flavored Vodka
1/4 cup sugar
Salt and pepper to taste
- In a small sauce pan cook the canola oil, shallot, garlic and ginger over medium heat until the shallot becomes translucent but not brown.
- Add the remaining ingredients and bring to a boil on high, before removing and seasoning with salt and pepper to taste.
- Season flank steak with salt and pepper. Coat with olive oil and grill over medium heat. Cook until rare or desired temperature.
- Slice flank steak thin and serve with glaze.
Grilled Chicken Breast with Tequila CAZADORES® Reposado Lime Glaze
Serves 6
1/2 cup rice wine vinegar
4 tablespoons Vietnamese fish sauce
4 tablespoons sugar
3 tablespoons fresh lime juice
1 clove fresh garlic, peeled
2-3 teaspoons sambal chili paste
3 tablespoons Tequila CAZADORES Reposado
6 boneless chicken breasts
1 lime, zested
- Combine wine vinegar, fish sauce, sugar, lime juice, garlic, sambal, and Tequila CAZADORES Reposado into a food processor and puree for a moment or so with 1/2 cup water. Do not worry about straining the sauce. Reserve about 1 cup of sauce.
- Marinate chicken breast in remaining glaze for 20 minutes. Remove chicken from marinade and grill on a preheated grill over medium heat for about 4 minutes on each side.
- Top with grated lemon zest and serve with a side the glaze.
Grilled Peaches with BACARDI® Gold Rum
Yields three cups
2 cups Louisiana Peaches, pealed, pitted and sliced
1/2 cup lemon juice
2 cups granulated sugar
1 cup BACARDI Gold Rum
1. Toss the peaches in lemon juice, sugar and rum.
2. Place on a hot grill and cook for 2 minutes on each side.
3. Place peaches back into the lemon, sugar and BACARDI Gold Rum mixture.
4. Serve with ice cream
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