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Eat In Chef x Thirstie: Share happiness this happy hour!
Happy hour with friends is a great way to decompress after the long work week. Studies have shown that eating with friends may be good for our health and happiness, so it’s possible that grabbing drinks has some of those benefits as well. We encourage you to spend your next happy hour sharing happiness with those you care about!
We can always count on our friends at Thirstie to share unique cocktail recipes and drink recommendations with us, and this week is no different. Keep reading to learn how to make a Caribbean rum punch that’ll taste great with Chef Jeanelle’s coconut salmon, and for wine and beer pairings that’ll perfectly complement Chef Krystyna’s salmon en croute with asaparagus. If you and your friends are in need of weekend plans, book an Eat In Chef and make yourselves some drinks while you wait! And as always, please drink responsibly.
Cocktail: Caribbean Rum Punch
Although this recipe is for a single serving, it can be batched in a punch bowl for a crowd. It goes with the Caribbean flair of the coconut salmon but is also light enough for the spring flavors of the salmon-asparagus dish.
2 ounces amber rum , e.g. Brugal Añejo Superior Rum
1/2 ounce apricot liqueur , e.g. Rothman & Winter
2 ounces mango nectar or juice
1 ounce fresh lime juice
1/2 ounce simple syrup
4 basil leaves, torn, plus 1 basil sprig for garnish
2 dashes of Angostura bitters
1 mango slice, for garnish
Fill a punch bowl or pitcher with ice. Add all of the ingredients except the garnishes and stir to combine. Serve in ice-filled highball glasses and garnish with a mango slice and basil sprig.
An unoaked chardonnay is a no-brainer for salmon. It’s equal parts buttery and refreshing, a perfect complement to the fish’s rich, oily texture.
A light bodied pilsner will taste refreshing with the salmon and asparagus and won’t overpower the unique Caribbean flavors either.
Posted on April 29th, 2016 by Martin Mata