Captain Morgan Inspired Cocktails & Entrees You Need To Make This Winter

Top Chef contestent Spike Mendelsohn sat down with our food editor Sarah Polite and revealed the following Captain Morgan inspired cocktails and entrees that you can easily make this winter.


• ¾ cup apple sauce
• 1 teaspoon cinnamon
• 1 dash allspice
• 1 dash nutmeg
• 1 tablespoon crushed ginger
• Juice from one lemon (save the rind)
• .25 ounces apricot liquor
• 1.25 ounces Captain Morgan® Black Spiced Rum

In a shaker, add ice and shake it like your momma taught you. Fill a rocks glass with ice, take a lemon rind and rim the glass. Next, take a thin slice of ginger and rim the glass and then put both garnishes in the glass. Pour cocktail through holes of the shaker. Cocktail should still have some apple sauce texture, but shouldn’t be thick. Lastly, drizzle with honey.

If you don’t have apricot liquor on-hand or don’t want to make a run to the store, feel free to try without it.


• 5 ounces Captain Morgan® Black Spiced Rum
• 4 tablespoons ground coffee beans
• 2 star anise
• 1 teaspoon cinnamon
• 1 dash allspice
• Zest from half a lemon
• 1 small piece of crushed ginger
• Water

Optional ingredients:
• Maple syrup
• Cream

In a coffee maker, add the Captain Morgan Black Spiced Rum to the water compartment and
then continue filling to the four cups line with water to brew the coffee. Make sure to grind
enough coffee beans for 4 cups – approx. four tablespoons. Add the remaining ingredients to
the grinds before brewing. Use maple syrup to sweeten and add a little cream to finish.

Makes 4-8 oz. cups.


• Two (2) 46-ounce cans of pineapple juice
• 3 cups mango juice
• 1 750 mL bottle of Captain Morgan® Original Spiced Rum
• 4.5 ounces of grenadine
• 3 oranges sliced thinly and quartered
• 3 cans of Sprite for fizz

In a punch bowl or large serving vessel, add the above ingredients and stir. Serve over ice in a
punch glass – or glass of your choosing.


• ½ cup canned crushed pineapple
• 1 tablespoon diced ginger
• 1 tablespoon mint with some stems
• Juice from one orange
• Juice from one lemon
• 1 tablespoon honey
• 1.5 ounces Captain Morgan® Original Spiced Rum
• 4 ounces grapefruit juice
• 1 ounce pina colada mix

Combine ingredients in a shaker (it will be full), pour in ice, shake it up, pour into a glass with ice
and garnish with mint.


• One (1) 8-ounce can of chipotle peppers
• 2 cups BBQ sauce
• 1 tablespoon molasses
• 2 tablespoons Captain Morgan ® Black Spiced Rum
• 1 teaspoon vanilla extract
• ½ cup orange juice

Blend ingredients together until smooth

Ingredients for the rub for the ribs:
• 2 racks of St. Louis ribs (about 4 pounds)
• 2 tablespoons smoked paprika
• 2 cups brown sugar
• 1 teaspoon cinnamon
• 2 tablespoons ginger powder
• 1 teaspoon allspice
• 4 shots Captain Morgan® Black Spiced Rum
• 1 can of cream soda

Combine paprika, brown sugar, cinnamon, ginger powder and allspice to create the dry rub.

Directions for rib preparations:
Rub dry rub all over ribs and season with salt and pepper. Place in a “hotel pan” or roasting pan. Add enough cream soda to cover. Add 4 shots of Captain Morgan Black Spiced Rum. Cover with foil. Pre-heat oven to 375°F and place pan in the oven, cooking for approximately 2.5 hours, until the ribs are tender and the rib bone is showing. The meat will pull off the rib, but not easily. Finish on the grill on medium heat for about 15 minutes and baste with Chipotle Captain Morgan Black Spiced Rum BBQ sauce.



• 10 baked sweet potatoes
• 1 cup brown sugar
• 1 cup butter
• 1 teaspoon cinnamon
• 1 teaspoon clove
• 1 dash nutmeg
• 1 dash allspice
• ½ cup orange juice
• ¼ cup Captain Morgan® Original Spiced Rum
• One (1) 16-ounce bag of mini marshmallows

Bake sweet potatoes on 375°F for 25-30 minutes, until tender. Remove pulp with a large spoon and place in a large bowl. Stir together the sweet potatoes, brown sugar, butter, cinnamon, clove, nutmeg allspice orange juice and Captain Morgan Original Spiced Rum. Salt and pepper to taste. Next, butter a casserole pan and layer sweet potato mixture then marshmallows. Do as many layers as you can, finishing off with the remaining marshmallows. Lastly, sprinkle brown sugar on top. Bake at 350°F for 20 – 30 minutes, or until topping is golden brown.


• 10 turkey legs

For the brine:
• 4 quarts cherry cola (approx. 1 ¾ 2-liter bottles)
• 1 cup kosher salt
• 1 cup brown sugar

Bring ingredients to a boil in a large pot and then remove from heat, letting them cool down. Add 10 turkey legs to the brine and let them sit overnight in the refrigerator. Remove the next day and dry before placing in a large roasting pan.

For the rub:
• 2 cups brown sugar
• 1 tablespoon ground allspice
• 1 tablespoon cinnamon
• 1 tablespoon ginger powder
• 1 tablespoon of smoked paprika
• Salt and pepper to taste

Combine ingredients and rub all over the turkey legs. Roast at 400°F for 20 minutes, and then turn down the heat to 300°F and continue roasting for another 15 minutes until done.

While the turkey legs are roasting, combine the ingredients for the glaze in a medium saucepan and heat until warm, reducing down to a syrupy consistency. During the last 10 minutes of cooking, use a brush to cover the legs in glaze.

To serve, toothpick a cherry on top of the turkey legs.

Alternate version: If turkey legs aren’t readily available, replace with chicken leg quarters. Roast 400°F for approximately 45 minutes. When fully cooked, juices will run clear and internal temperature will reach 165°F.


• 1 ½ cups persimmon pulp
• 1 persimmon, soft
• 1 ¼ cups Captain Morgan Original Spiced Rum
• ½ cup raisins
• ½ cup walnuts, chopped
• ¾ cup brown sugar
• ¾ cup milk
• 3 eggs
• ½ stick cinnamon
• 1 teaspoon vanilla
• ½ clove star anise
• ¼ teaspoon salt
• Butter
• 1 baguette, torn into small pieces

Have additional Captain Morgan at the ready, for drinking and cooking. Preheat oven to 375°F degrees. Grease a baking pan and set aside.

Squeeze the pulp from the persimmons. In a medium saucepan, heat up the milk with the star anise and cinnamon. Right when the mixture begins to simmer, remove from heat and let it cool back down. Remove cinnamon stick and star anise from the saucepan. Whisk together the milk, brown sugar, eggs, vanilla and salt. Add in the raisins and walnuts. Mix in the pulp and the soft fruit.

Place the torn baguette pieces into a baking dish and pour the liquid over top, letting the bread absorb the liquid. Then place small pieces of butter on top of the mixture in the pan. Bake for about 40 minutes, until the pudding is puffed up. Let it cool for 20 minutes before serving and prepare the crème anglaise.

• 1 cup milk
• 1 cup heavy cream
• 5 egg yolks
• ½ cup sugar
• 2 tablespoons Captain Morgan® Original Spiced Rum

In a medium saucepan, heat the milk and cream. Stir occasionally and do not let the mixture boil. On the side, beat the egg yolks with the sugar. The mixture should turn a pale yellow. Slowly add the milk and cream mixture to the egg and sugar mixture while stirring. It is important to incorporate the mixture slowly so that the egg does not cook. Transfer the mixture into a new saucepan. Heat while stirring so that the sauce thickens. Remove from heat and add Captain Morgan Original Spiced Rum.

To serve, place several spoonfuls of sauce into a shallow bowl and place the warm bread pudding on top. Enjoy!