Recipe courtesy of Aaron May

Dark and Stormy with Candied Chicken Hearts

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This Caribbean drink is transportive in every way.
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  • Level: Intermediate
  • Total: 45 min
  • Active: 25 min
  • Yield: 4 cocktails
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Ingredients

Candied Chicken Hearts:

Dark and Stormy:

Directions

Special equipment:
a silicone sheet tray liner; 4 long bamboo cocktail skewers
  1. For the candied chicken hearts: Bring a medium pot of salted water to a boil. Line a sheet tray with a silicone pad.
  2. Add the chicken hearts to the boiling water and blanch just until they are starting to looked cooked, 3 to 4 minutes. Remove to an ice bath. Drain on a paper towels, then place 1 chicken heart on each of 4 skewers (like lollipops ready for dipping). Set aside.
  3. Combine the sugar and 1/4 cup water in a small pot over medium-high heat and stir until the sugar is dissolved. Cook the sugar, without stirring, until the caramel is an amber color, 5 to 7 minutes. Remove the pot from the heat and set aside on a trivet.
  4. Once the caramel starts to thicken, dip the skewered chicken hearts into the caramel, and place on the silicone pad to cool and harden while you make the drink.
  5. For the Dark and Stormy: Fill each of 4 tall glasses with crushed ice. Evenly divide the spiced rum and lime juice among the glasses and top each with the ginger beer. Garnish with a chicken heart skewer. Serve cold.

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