Foodie Fridays: Farewell to Summer Recipes

Labor Day is the unofficial holiday that confirms that summer is over. Well what better way to celebrate the end of one season and the beginning of another  but with drinks and light bites inspired by Captain Morgan Rum and  Crown Royal Canadian Whiskey. I'm getting hungry just typing, so check out the recipes below and enjoy these last days of summer. 



BBQ Chicken Bacon Bites
Recipe and Photo Courtesy of Georgia Johnson, The Comfort of Cooking

  • Nonstick cooking spray
  • 2 boneless, skinless chicken breasts, cut into 1-inch cubes
  • 8 oz. (half pound) bacon, cut into thirds
  • 1/2 cup Spicy Sweet BBQ Sauce (recipe below)
  • Toothpicks

Instructions: Preheat oven to 300 degrees. Line a large baking sheet with aluminum foil. Spray lightly with cooking spray. Wrap each chicken piece with a small strip of bacon. Secure with a toothpick and place on the baking sheet. Brush with BBQ sauce. Bake for 15 minutes. Remove pan from oven, brush bites with more BBQ sauce, and return to oven. Bake for 15 more minutes. Serve warm.

Spicy Sweet BBQ Sauce
  • 1 1/2 cups brown sugar
  • 1/2 cup chile sauce
·         1/2 cup Captain Morgan® Original Spiced Rum
  • 1/4 cup low-sodium soy sauce
  • 1/4 cup ketchup
  • 1/4 cup Worcestershire sauce
  • 2 garlic cloves, crushed
  • 1 teaspoon ground dry mustard
  • Ground black pepper, to taste

Instructions: Combine all ingredients in a medium saucepan over low heat. Bring to a boil. Reduce heat and simmer 30 minutes, or until thickened as desired. Stir occasionally. Use immediately as you wish, or store in refrigerator until ready to use.



Play Action Punch
  • 1.5 oz. Captain Morgan® Original Spiced Rum
  • 2 oz. pomegranate juice
  • 1 oz. apple cider
  • 1 oz. fresh lime juice
  • 0.5 oz. simple syrup

Instructions: Combine all ingredients in a punch glass. Add ice and stir well to blend. Garnish with a mixture of orange wheels, apple slices or pomegranate ice cubes.




Brats with “Maple-ized” Onions
Photo Courtesy of hirejoejohnson

  • 2 large onions
  • 1 1/2 tablespoons butter
  • 1 tablespoon olive oil
  • 3 oz. cup Crown Royal® Maple Finished Whisky
  • Pinch of Salt
  • Buns

Instructions: Grill bratwursts over medium heat, turning them every three minutes until they turn golden brown or the internal temperature reaches 160 degrees Fahrenheit.

Meanwhile, melt butter and oil in skillet on medium-high heat. Thinly slice the onions and stir them in and add a pinch of salt frequently, until the onions begin to brown, about 5-10 minutes.  Add Crown Royal® Maple Finished Whisky to the skillet and continue to cook onions, stirring occasionally, until well “maple-ized.” Simmer until there is very little moisture left in the pan. Place brats on buns and top with generous amount of onions.




Bull Rush
  • 1 oz. Crown Royal Black® Whisky
  • 0.5 oz. Triple Sec Liqueur
  • 1 splash(es) grenadine
  • 3 oz. club soda

Instructions: Combine all ingredients in a punch glass. Add ice and stir well to blend. Garnish with a mixture of orange wheels, apple slices or pomegranate ice cubes.