Chef Richard Blais Creates Rum-Infused Recipes

Inspired by the robust flavors of Mount Gay Rum, the culinary innovator prepares a meal featuring the aged spirit.

Wine accompanies most special meals, paired to create a memorable experience. But there's a new complementary beverage making its way into the dinner parties of innovative culinary enthusiasts: Aged rum. More than a simple spirit, the premium-aged Mount Gay Black Barrel, which is expertly crafted with a rich heritage at the world's oldest running rum distillery, elevates and enhances your dining experience.

Innovative culinary talent Chef Richard Blais has crafted a trio of recipes that showcase the robust flavor profile of Mount Gay Black Barrel, which is double-aged in former American whiskey and bourbon casks. The result is an unforgettable meal inspired by an extraordinary spirit.

The Cocktail


Here, Blais shares his exclusive cocktail called the Mount Gay Ember & Rum, an imaginative take on a Manhattan, but more deliciously robust. It delights with bitter herbal undertones, some very faint banana flambé, and a long finish of burnt sugar. The Mount Gay Black Barrel-soaked cherry is—well—the cherry on top.

Mount Gay Ember & Rum


  • 2 oz. Mount Gay Black Barrel
  • 1 oz. red vermouth
  • 2 dashes Angostura bitters
  • 1 dash orange bitters
  • Mount Gay Black Barrel-soaked cherry, or a lemon or orange twist, for garnish


    1. Pour Mount Gay Black Barrel, red vermouth, and bitters into a mixing glass with ice cubes, and stir until well-chilled.
    2. Strain into a chilled coupe.
    3. Garnish with a rum-soaked cherry or a lemon or orange twist.

      The Dish


      Always innovating, Chef Blais has imagined a dish that perfectly complements the cocktail. Here, the festive preparation spotlights the drink's robust flavors, creating a combination that's the foundation of backyard get-togethers, date nights, and any occasion where you want to make art de vivre your philosophy for life. Simply blend the recipe’s piquant spices (Chinese five spice powder, hoisin sauce, soy sauce, and garlic) with a healthy pour of Black Barrel to marinate lamb or pork ribs. The result is an umami-studded, deliciously caramelized, gloriously messy (buy extra napkins) main course, topped with a smattering of toasted sesame seeds, slices of scallions, and chili crunch.

      Mount Gay Black Barrel Blaised Ribs


      • 1 rack Denver cut lamb spare ribs or pork spare ribs
      • Kosher salt, to taste
      • Freshly ground black pepper, to taste
      • ⅓ c. hoisin sauce
      • ⅓ c. soy sauce
      • ⅓ c. Mount Gay Black Barrel
      • 2 tbsp. sweet potato syrup, date syrup, or honey
      • 2 tbsp. sugar
      • 1 tbsp. minced garlic
      • ¾ tsp. red food coloring or ¼ c. fresh beet juice
      • 1 tsp. Chinese five spice powder
      • 3 tbsp. toasted sesame seeds, for garnish
      • ¼ c. sliced scallions, for garnish
      • 1 tbsp. chili crunch, for garnish


        1. Season the whole rack of ribs with salt and pepper.
        2. Mix the hoisin sauce, soy sauce, Mount Gay Black Barrel, sweet potato syrup, sugar, garlic, food coloring, and Chinese five spice powder.
        3. Place the ribs on a large sheet of aluminum foil, pour half the liquid over the top, then wrap tightly around the ribs so no liquid can escape (you may need to use an additional piece of foil to ensure it doesn't leak).
        4. Place the wrapped ribs on a sheet pan and bake in a 350°F oven for 3 hours.
        5. Carefully unwrap and, if desired, sear the ribs on a hot grill, or quickly broil or pan sear to make them crispy. Glaze with additional sauce and top with the sesame seeds, scallions, and chili crunch.

          The Dessert


          Everybody loves a cheese board, especially when it's paired with a smooth and complex after-dinner drink. Post-meal, get out the tulip or copita glasses and pour everyone two fingers of Mount Gay XO, a bold symphony of toffee, vanilla, raisins, and cocoa notes (you may even pick up a tad of cinnamon swirl or a bit of fresh mint), says Chef Blais. While savoring each neat, silky sip of XO, guests can nibble from a spread of everything from Spanish blue to aged Gouda, plus salty meats like prosciutto and accompaniments from jams to peppers to almonds to figs.

          Cheese Board


          • A sharp sheep’s cheese
          • A blue cheese, Point Reyes or a Spanish blue
          • A caramel washed or aged Gouda
          • An aged white cheddar
          • A fresh California goat cheese


            • Marcona almonds
            • Ripe figs
            • Plantain jam
            • N'duja or a spreadable chorizo
            • Sugar cane skewers
            • Prosciutto or American country ham
            • Dates
            • Norwegian dark flatbread
            • Pickled peppers
            • Mini Baba au rhum cakes
            • Assorted young botanicals, like micro watercress, sorrel, nasturtium, or dandelion greens


              1. Arrange the cheeses across an oversized wooden cutting board. Place jams and pickled vegetables in small bowls alongside the cheeses. In the empty spaces, scatter nuts and botanicals. Serve with desired bread and crackers.
                This content is created and maintained by a third party, and imported onto this page to help users provide their email addresses. You may be able to find more information about this and similar content at
                Advertisement - Continue Reading Below
                More From Drinks