Bonefish Grill is turning their focus to rum this month, with Bonefish founder Tim Curci adventuring down to the Florida Keys to do some rum running.
During his adventures, Curci stops by the original Tiki Bar in the Florida Keys, learns about the history of rum, and worked with Myers Rum to create new cocktails. He also stops to chat with Trapper, one of the original bartenders at the Tiki Bar in the Florida Keys, who gives us the recipe for the original version of the Rum Runner.
The folks at Bonefish Grill are also sharing their Coconut Pie with Myers Rum sauce recipe for those looking for something different. To view additional webisodes from Bonefish, visit their Youtube page, or view sample menus and offers on their website or facebook page.
Cocktails Featured In The Video:
The Original Rum Runner Recipe (Tiki John’s Recipe from The Original Tiki Bar)
- 7/8 oz Blackberry brandy
- 7/8 oz Banana liqueur
- 1/2 oz Dark rum
- 1/2 oz 151 proof rum
- 5/8 oz Grenadine
- 1 oz Lime juice
Bonefish Grill Dark and Stormy Recipe (The Bonefish Twist)
- 2 oz Dark Rum
- Fresh Lemon
- Dash Bitters
- Mint Leaves
- Ginger Beer
Shake rum, lemon, bitters, and mint leaves together over ice. Pour into glass over ice and top with ginger beer.
Coconut Pie With Myers Rum Sauce
- 1 Cup Whole Milk
- 1 Cup Heavy Cream
- ½ Cup Sugar
- ½ Cup Flour
- 6 Eggs
- 1 TBSP Pure Vanilla Extract
- 2 Cups Coconut, shredded
Place milk, cream, sugar, flour, eggs and vanilla in a mixing bowl. Mix with a hand mixer for 2 minutes on medium speed. Add coconut and mix together until completely incorporated. Place in a greased pie pan. Cook at 350° for 40-45 minutes.
1 Cup Brown Sugar (light or dark)
1 Cup Butter, unsalted
1 Cup Myers Dark Rum
In small sauce pan, heat butter over medium heat until melted. Add brown sugar and mix together until sugar dissolves. Add rum and cook for 1 minute on medium heat. Slice pie and serve with rum sauce, to your liking. *Pie best when served warm.