Kiawah Beverage Series takes to the Sea at Loggerhead Grill

Picture being sun kissed while ocean front with a cool breeze, an ice cold beverage in your hand with kettle drum Caribbean music playing the background. No, this is not a dream; Loggerhead Bar & Grill brought us a Caribbean style fete last evening in celebration of this month’s Kiawah Beverage Series.

Rum featured cocktails at Loggerhead's Kiawah Beverage Series

Rum featured cocktails at Loggerhead’s Kiawah Beverage Series

The night was set with a gorgeous backdrop with four incredible courses before us. Each course was paired with Caribbean featured rum beverages to lighten the evening. As guests arrived they were greeted with the Backyard Tea, which consisted of Sailor Jerry Rum with Lemonade and Iced Tea. “Sailor Jerry is the nickname for Norman Collins- creator of Sailor Jerry,” introduced by Colleen Finger of Ben Arnold. “Norman is a prominent American tattoo artist who is famous for his tattooing sailors in Hawaii. The spirit is a 92 proof spiced navy rum distilled in the U.S. Virgin Islands. It takes its influence from Caribbean rum, which sailors would spice with flavors from the Far East and Asia to make it more enjoyable to drink.”

Paired with this easy sipping happy hour beverage were a few reception hors d’oeuvres Chef Heyward whipped up; Jerk Chicken, Mango and Avocado Skewers, Summer Rolls with Mango, Rice Noodles, Mint, Cucumber, Scallion with fresh lime sauce and Grilled Shrimp with a Pineapple Coconut Hot-Sauce. Cheers and let the evening being!

Featured hors d'oeuvres

Featured hors d’oeuvres

 

Drummer Jeff Holland

Drummer Jeff Holland

After guests took to their seats, live kettle drum music in the back ground began by Jeff Holland of Drum4Work and the first course was on its way out. Kicking the dinner off was the Palmetto Punch- Shellback Spiced Rum with Coconut Rum, Pineapple Juice, Orange Juice and Grenadine. Colleen Finger and teammate Rebecca Klvana (both of Ben Arnold who supplied the spirited beverages this evening) give a little insight to this cocktail, “shellback spiced is a 80 proof rum produced in Barbados at the West Indies Rum Distillery which has been making rums since 1893. This is very balanced and tame spiced rum. The term shellback comes from a tradition among sailors in which they receive this honorary title when they cross the equator.” Paired with this Sailor’s featured cocktail was the Coconut Chicken Salad. The salad was a Nappa Cabbage, shaved carrot, lemongrass, mint and coconut dressing all sitting in a traditional coconut bowl.

Coconut Chicken Salad paired with the Palmetto Punch

Coconut Chicken Salad paired with the Palmetto Punch

The main entrée was a sea lover’s delight! Pan Seared Swordfish with chanterelle mushrooms, ginger pickled ramps, purple carrots, squash blossoms and silver-queen corn puree. Only a dish this good could be paired with our Cliff Hanger! Blackwell Rum with watermelon juice, crushed ginger, Appleton Gold Jamaican Rum made this beverage come alive. “Blackwell is Jamaican rum established by Island Records founder, Chris Blackwell,” says Rebecca. “The recipe is based on a traditional family recipe created by Blackwell’s mother. This rum is produced from Jamaican sugar can, water, yeast to produce a blend between a traditional “heavy’ pot and lighter column still rum, all aged in American oak barrels.”

Pan Seared Swordfish with the Cliff Hanger

Pan Seared Swordfish with the Cliff Hanger

For those daring diners with room for more, Chef presented an Upside-down Pineapple cake with Rum Crème Anglaise… yum! Mouths were watering just by the sight of this beautiful pastry and the rum featured crème was literately the icing on the cake. And what is dessert without some bubbles?! The featured beverage was our Sparkling Rum Cooler with highlighted the Kraken Rum, Orange Liqueur, Sparkling Wine and Orange Juice. Back up to introduce the last cocktail; Rebecca toasted the group with the final words, “Kraken was named after the mythical giant squid-like sea monster. This 94 proof black rum is used in the spirit from Trinidad and Tobago. Distilled from sweet molasses made from locally-grown sugar can and aged 1-2 years and then blended with a mix of 11 spices including cinnamon, ginger and clove.” We called this cocktail a mimosa with a kick!

Upside-Down Pineapple Cake with the Sparkling Rum Cooler

Upside-Down Pineapple Cake with the Sparkling Rum Cooler

As the sun was setting and plates were satisfied, drummer Jeff Holland got the crowd jamming! It was the perfect ending to a beautiful night at Loggerhead.

Interactive drumming

Interactive drumming

*All beverages created for this event were simply by taste. If you are trying to recreate at home, feel free to follow our ingredients and let your taste buds do the talking!

 

Be on the lookout for more exciting Kiawah Beverage Series like this by following us on facebook and/or twitter! Save the date for West Beach Cantina’s Mexican Fiesta on July 17th. More details to come on that.

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