To celebrate National Rum Day (August 16), I’m participating in the Captain Morgan® #CaptainRumDay challenge. I was asked to create an original cocktail recipe using Captain Morgan White Rum with at least two of eight unconventional ingredients that would arrive in a special delivery.

CaptainRumDay - ingredient challenge

When I opened the box, I found chocolate, bacon, sriracha, pistachios, BBQ sauce, red licorice, salsa, and potato chips. [If you don’t see the chocolate, your eyes aren’t failing you. The bar had melted in the heat, but luckily hadn’t leaked. So after it solidified at room temperature, I ate it.]

With so many flavor combination options, I didn’t know which direction I should take. I asked myself, “What would Pam like?” You see, my good friend Pam was celebrating her birthday this week, so I had been thinking about her.

Every August, she takes an extended family vacation with her daughter and grand kids at this cozy lakefront house in Michigan. Pam’s a vegetarian (mostly – except for bacon) and she really enjoys savory flavors. And while she likes dark chocolate, it’s salty and crunchy – with a little bit of spice – that is her absolute favorite.

CaptainRumDay - ingredient challenge selections

So I selected to work with three unconventional ingredients in this Captain Morgan #CaptainRumDay original cocktail challenge: bacon, potato chips and sriracha hot sauce.

I took a slice of a Michigan peach, marinated it in some sriracha. Then I combined Captain Morgan white rum with light cran-raspberry juice and a splash of light orange juice over ice in a shaker.

After pouring the cocktail in a martini glass, I dredged the peach slice in crushed potato chips and wrapped it in a slice of bacon. The perfect savory, salty and spicy garnish for a summery smooth drink.

And I’ve named it Pam’s Summer Escape in honor of my friend, Pam. Cheers!

CaptainRumDay - Baked Chicago - Pam's Summer Escape

Pam’s Summer Escape

Rating: 51

Yield: 1 serving

Ingredients

1 slice Michigan peach
1 dash sriracha sauce
1 ounce Captain Morgan White Rum
3 ounces light cranberry-raspberry juice
1/4 ounce light orange juice
ice
2 potato chips, finely crushed
1 slice thick-cut fully cooked bacon

Instructions

Marinate peach slice in sriracha sauce. Set aside.

Mix Captain Morgan White Rum, cranberry-raspberry juice and orange juice in a shaker over ice. Pour into martini glass.

Dredge peach slice in crushed potato chips, then wrap with bacon. Skewer and serve on the rim of the glass. Cheers!

http://bakedchicago.com/national-rum-day-captainrumday-competition/

Disclosure: I was given a free sample of  Captain Morgan® White Rum and eight unconventional ingredients for use in this challenge. I get no additional benefits for talking about this product or company. All opinions about this product are 100% my own.