MOUNT GAY© RUM "ISLAND COOLER"

Serves 1

Ingredients

- 2 oz. Mount Gay© Extra Old Rum

- 2 oz. Zico Pure Premium Coconut Water

- 1/2 oz. Fresh Lime Juice

- 1/2 oz. Demerara Syrup

- 5 Mint Leaves

Directions

1.Add all ingredients to a mixing glass with ice.

2.Shake and strain over crushed in a Collins glass.

3.Garnish with a mint sprig and a couple of dashes of Angostura bitters.

SWEET CORN SOUP WITH BACON & JALAPENOS

Serves 2.

Ingredients

- 1 cup sliced leeks, light green and white parts only

- 2 tablespoons unsalted butter

- 3 cups freshly shucked corn

- 2 ½ cups low-sodium chicken broth

- ¼ lb, thick-cut double smoked bacon, cut into large dice

- 1 teaspoon finely diced jalapeno, seeds removed

- freshly ground white pepper, to taste

- 1/3 cup heavy cream

Directions

1.In a saucepan sauté leeks in butter, covered, over medium-low heat, stirring occasionally, for about 10 minutes, or until tender and caramelized.

2.Add corn and broth and simmer, uncovered, 5 minutes, or until corn is tender.

3.Meanwhile, sauté bacon over medium-low heat until fat is rendered and bacon is crispy but not overcooked, about 5-7 minutes. Drain on a paper towel and set aside.

4.In a blender puree soup until smooth and pour back into pan.

5.Heat soup over moderate heat until hot and remove pan from heat.

6.Add white pepper and salt to taste and stir in heavy cream.

7.Divide soup between 2 bowls and garnish with bacon and jalapeno.

SUMMER WATERMELON & TOMATO SALAD

Serves 4-6

Ingredients

- 4 cups fresh watermelon, cut into large chunks

- 4-6 beefsteak tomatoes (substitute for your favorite variety), sliced thick

- ½ bunch of fresh basil or tarragon, washed and picked

- ¼ cup of extra virgin olive oil

- 3 tablespoons of balsamic glaze

- kosher salt, to taste