Pair Chocolate and Rum with Vizcaya-Infused Cake Balls

Have you heard about cake balls? Despite the somewhat pedestrian name, cake balls are a refined and delectable treat to satisfy your sweet tooth. They’re easy to make but elegant to serve or to give as a gift. And since they’re bite-sized, cake balls are the perfect after-dinner nibble to enjoy with a glass of the ultimate sipping rum, Vizcaya VXOP. When you use Vizcaya (don’t worry–it’s only half a cup!) to make rum-infused chocolate cake balls, you’re creating a bridge of flavor, sweetness, fruit and spice between two delicacies.

Even if you’re not a baker, you can still make these cake balls by using a prepared cake and just a few more simple ingredients. Why not make a batch of these for your sweetie or your next cocktail party? Or go ahead and treat yourself–we won’t tell!

Vizcaya Chocolate Cake Balls

3 cups chocolate cake crumbs*
¾ cup confectioner’s sugar
1/3 cup cocoa powder
1 cup fruit jam
½ cup Vizcaya VXOP Cask 21 rum
¾ cup chocolate sprinkles or cocoa powder

Combine the cake crumbs, confectioner’s sugar and cocoa powder in a large bowl. Add the jam and the rum. Mix thoroughly until you have a mixture the consistency of firm paste—it may be slightly sticky. You can coat your hands in cooking spray to help you form the balls, if necessary, or use a large melon baller or small cookie scoop. Form balls that are 1.5 inches in diameter, roll in the chocolate sprinkles or cocoa powder, and place into small paper candy cups. Chill thoroughly. Before serving, you may want to remove the cake balls from the refrigerator for 20 minutes, to temper.

Serve with a glass of neat Vizcaya VXOP, and enjoy!

*To make cake crumbs: cut cake into pieces and run through a food processor. You want a fairly fine crumb for this recipe, but if you don’t have a food processor, you can crumble the cake with your fingers, discarding any large or hard pieces.

Photo Courtesy of Annie Mole

Published in: on September 17, 2010 at 11:08 AM  Leave a Comment  
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Vizcaya VXOP–Proud To Participate In The Tasting Panel Tour 2010

If you’re a rum enthusiast and a member of the media or the spirits trade who lives in Chicago, San Francisco, Los Angeles, Miami or New York, please join Vizcaya VXOP at The Tasting Panel’s 4th Annual Tasting Panel Tour.

The ultimate sipping rum, Vizcaya VXOP Cask 21 had the honor of being chosen as one of the June 2010 “Publisher’s Picks” by The Tasting Panel’s publisher and executive editor, Meridith May. At the Tasting Panel Tour, you’ll be able can taste the sophisticated hints of maple, butterscotch and spice that make sipping a snifter of Vizcaya VXOP a truly luxurious experience.

Join Tasting Panel Magazine’s Editor-in-Chief and Executive Director of the San Francisco World Spirits Competition, Anthony Dias Blue, in a walk-around tasting event featuring a selection of Double Gold Winners, including Vizcaya VXOP.

It won’t surprise fans of the smooth, amber-hued Vizcaya that this delectable sipping rum also took “Best Rum” at the 2010 San Francisco World Spirits Competition. This rhum agricole, which is distilled with pride in the old Cuban tradition, has won a host of awards, as well as the approbation of spirits lovers the world over. For more information about the upcoming events of the Tasting Panel Tour, including dates, times, venues and the opportunity to register, please click on the city in which you are interested:

Chicago

San Francisco

Los Angeles

Miami

New York

Published in: on September 7, 2010 at 10:33 AM  Leave a Comment  
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Relax This Labor Day with A Vizcaya VXOP Old Fashioned

Ever since mankind has been drinking spirits, we’ve been looking for ways to enhance, augment, balance, or even cover up the taste of those spirits. There’s just something about tinkering with cocktail recipes that appeals to us; as a result, there are thousands of different cocktail recipes that enjoy degrees of popularity. Yet there are a few that abide. These are the classics, the ones we enjoy again and again.

Even if you prefer your Vizcaya VXOP neat, or with a splash of water or perhaps a cube or two of ice, there are times that call for something a little elaborate. Nothing much, mind you—just a few simple flavorings and some fruit, to emphasize the smoky, spicy elements that make Vizcaya so delectable on its own. Enter the rum Old Fashioned.

The Old Fashioned ranks at the very top of the classic cocktail list. Swap the traditional whiskey or bourbon for a smooth pour of Vizcaya VXOP and experience this drink anew.

Vizcaya VXOP Old Fashioned

1.5oz. Vizcaya VXOP Cask 21 rum
several dashes bitters
½ tsp sugar cane syrup, simple syrup or agave nectar
1 maraschino cherry
1 orange slice

Combine all ingredients except orange slice in a highball glass. Muddle, add ice, then garnish with the cherry. Enjoy!

This Labor Day, why not treat your friends to an Old Fashioned—made just slightly new-fangled with the distinct, delicious taste of Cuban-style Vizcaya?

Photo courtesy of The Bitten Word

Published in: on September 2, 2010 at 1:01 PM  Leave a Comment