Celebrity chef John Besh and celebrity mixologist Bryan Stowe will give you some great ideas for using tasty BACARDI® rum, flavored rums, GREY GOOSE vodka, BOMBAY SAPPHIRE gin, DEWAR’S blended Scotch whisky and tequila CAZADORES in your summer drinks and grilling while reducing the stress of long prep times.
The “Salute to Summer’s Best 60 Second Cocktails” program’s Facebook fan page is filled with recipe information, tips and interactive mixology videos. You can also download the 60 Second Cocktails recipe book or drag and drop the recipe cards to print them out and get ready for your next backyard BBQ!
Want to hear the best part? Visit the Donate tab at http://www.facebook.com/#!/60SecondCocktails and BACARDI, USA will make a donation on your behalf. Each time a new fan of the program joins the “60 Second Cocktails” Facebook fan page, Bacardi U.S.A. will increase its donation to the USO by $1. Start clicking to help support the troops! They’ve already reached $75,000 and need our help to reach their $100,000 goal to donate to the USO this summer in support of our troops! Amazing!
Doesn’t this sound yummy!
Grilled Flank Steak with Louisiana Peach & GREY GOOSE® Citron Glaze
3 pounds flank steak
2 teaspoons canola oil
1 shallot, minced
1 clove garlic
1 teaspoon ginger, minced
1/4 cup rice wine vinegar
1 1/4 cup over ripe peaches, roughly chopped
1 tablespoon sambal chili paste
1/2 cup GREY GOOSE Citron Flavored Vodka
1/4 cup sugar
Salt and pepper to taste
In a small sauce pan cook the canola oil, shallot, garlic and ginger over medium heat until the shallot becomes translucent but not brown.
Add the remaining ingredients and bring to a boil on high, before removing and seasoning with salt and pepper to taste.
Season flank steak with salt and pepper. Coat with olive oil and grill over medium heat. Cook until rare or desired temperature.
Slice flank steak thin and serve with glaze.