Navy rum, black and tarragon for corn and more

Discussion in 'Sauces, Rubs & Marinades' started by artesanoahumado, Dec 15, 2014.

  1. Infuse tarragon in a little water or stock for a couple of hours
    Reserve some fresh leaves for garnish
    Use 4-5 parts black (bilberry,blueberry or blackcurrant....not tried blackberry ....yet) to 1 or 2 parts navy rum
    If using fruit strain the pips etc out by passing through a chinois (fine sieve)
    Add wine vinegar (sherry raspberry or similar to taste)
    Some cayenne as above
    Reduce down, if too watery add some molases or soft brown sugar

  2. Sounds tasty! [​IMG]

    Happy smoken.

  3. Thx is......but everyones palette is different!

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