Sizzling Prawns


  • 3 tbs peanut oil
  • 1 Bermuda onion, chopped
  • 1½ lbs large shrimp, peeled, tails on
  • 1 small hot pepper (Jalapeno, Serrano, Habanero) seeded, minced
  • 1 tbs orange juice concentrate
  • zest of an orange
  • ¼ cup Gosling’s Black Seal® Rum
  • salt and freshly ground pepper to taste


Pre-heat the oven to 500 degrees.

In a heavy bottomed roasting pan heat the oil on the stove top. Sauté the onions briefly therein. When it is sizzling add the minced hot pepper, then the juice concentrate, zest and Black Seal Rum. Bring back to heat and toss in the shrimp, turning to coat. Put the roasting pan in the oven and roast shrimp about 8 minutes until pink. Serve sizzling.


Pumpkin Cheesecake


  • 3 eggs
  • 1 ½ lbs Philadelphia Brand® cream cheese
  • 1 cup sugar
  • ½ cup sour cream
  • 1 14 ounce can of puréed pumpkin
  • 1 tsp cinnamon
  • 1 tsp nutmeg
  • ½ tsp allspice
  • 2-3 tsp ginger, ground
  • ¼ cup molasses
  • 2 tbs Gosling’s Black Seal® Rum
  • walnut halves for decoration
  • confectioner’s sugar


  • 1 cup crushed ginger snaps (cookies)
  • ¼ cup butter melted
  • ½ tsp cinnamon


With a mixer blend well the sugar and softened cream cheese. Mix in the sour cream. Beat until smooth. Add the eggs one at a time. Add the pumpkin, spices, rum and molasses. Pour into a 9 or 10 inch spring form pan lined with the crushed gingersnaps mixture.

Bake at 325 degrees for 1 ¾ – 2 hours, or until the tester comes out clean. Cool on rack. Decorate with whole walnut halves and whipped cream, or make a snowflake from cut paper and place over cake and dust with confectioner’s sugar using the cut-outs like a stencil.

Can be made a day or two ahead. Bring to nearly room temperature before serving.


Dark ‘n Stormy Ice Cream


  • 1 cup sugar
  • 2 cups milk
  • 2 cups heavy cream
  • 8 large egg yolks
  • ½ cup Gosling’s Black Seal® Rum
  • ½ cup crystalized ginger, chopped fine


In a saucepan combine the sugar, the milk, and the cream and scald the mixture over moderate heat, stirring. In a large bowl beat the egg yolks until they are light and thick and pour in the milk mixture through a fine sieve in a stream, stirring. Transfer the custard to a saucepan and cook it over moderate heat, stirring, until it coats the spoon. Transfer the custard to a metal bowl set in a bowl of ice and stir until it is cool. In a small stainless steel or enameled saucepan reduce the Black Seal Rum over moderately high heat by half, taking care it does not ignite. Allow it to cool. Stir the Black Seal Rum and the crystalized ginger into the custard and chill the mixture, covered, for 2 hours. Freeze the mixture in an ice-cream freezer according to the manufacturer’s instructions. Makes about 1 quart.

In a pinch: Allow some of the best vanilla ice cream you can find to soften. Add chopped crystalized ginger and Gosling’s Black Seal Rum and blend it all in. Re-freeze and serve when ready.


Conch Ceviche


  • 4oz. Gosling’s Black Seal Rum
  • 2 lbs. fresh conch
  • 10 whole limes
  • 10 whole lemons
  • 1 whole red onion or white onion
  • 1 bunch fresh cilantro
  • 2 whole tomatoes
  • 3 tbsp. Kosher salt
  • 3 tbsp. black pepper
  • 3 tbsp. garlic powder
  • 1 tbsp. paprika


In a mixing bowl, add the chopped conch followed by Kosher salt, black pepper, paprika and garlic powder. Mix all together. Now cut the lemons and limes in half and squeeze to get the juice. Be careful with the seeds. Start mixing all together. The juice of the lemons and limes should cover the conch. Now chop the tomatoes and onions, adding both to the bowl. Now add the chopped cilantro and mix all the ingredients together.

Cover with aluminium foil or Tupperware. Place in the refrigerator overnight as the acidity will start cooking the conch and absorbing the flavors of the ingredients. Serve with Blue Corn Tortilla Chips.

Recipe courtesy of Alfredo Diaz.


Bermuda Fish Chowder


  • 4 qts water
  • 6 rockfish heads (or 3lb fillets)
  • 2 tsp vegetable oil
  • 1 lb onions, chopped
  • ½ lb peppers, small dice
  • ½ lb carrots, small dice
  • 1 lb potatoes, small dice
  • 1 lb leeks, washed, chopped fine
  • 6 ribs celery, chopped
  • 4 oz. tin tomato paste
  • 19 oz. tin whole tomatoes, seeded, chopped
  • Ground white pepper to taste
  • 2 tsp paprika
  • 1 tsp tarragon
  • 2 tsp curry
  • 2 tsp thyme
  • Salt to taste
  • 2 tsp marjoram
  • 2 tsp oregano
  • 4 cloves garlic, minced
  • 4 bay leaves
  • ¼ cup Gosling’s Black Seal Rum
  • ¼ cup sherry peppers


Boil rockfish heads in lightly salted water until fully cooked. Remove the heads, set aside to cool. Strain the remaining stock through a fine sieve and set aside.

Remove the meat from the bones while still warm. Set aside. Finely chop the vegetables and sauté in vegetable oil until the onions and leeks are translucent. Add the tomato paste and sweat for another 3 minutes. Add the fish stock, fish meat, herbs, spices and chopped tomatoes. Bring to a boil and allow to simmer for at least 2 hours. While the chowder is allowed to cook, be sure to constantly remove any scum or impurities that may rise to the surface. Also during simmering, break up any large pieces of fish that remain. Season with salt, pepper, rum and sherry peppers.

Gosling’s Black Seal Rum and sherry peppers should be served on the side so that this dish can be enjoyed to the fullest.


Black Bean Soup


  • 1 lb dried black beans, soaked overnight
  • ¼ cup (½ stock) butter
  • 3 tbs olive oil
  • 1 large onion, chopped
  • 2 garlic cloves, chopped
  • 4 cups good chicken broth
  • 4 cups water
  • 3 ribs celery, thinly sliced
  • 1 tsp fresh thyme leaves
  • 1 tbs parsley, minced
  • 1 bay leaf
  • 1 tsp allspice
  • ½ tsp tumeric
  • 2 tsp or to taste cumin
  • ½ tsp cayenne pepper
  • ½ tsp salt and freshly ground pepper to taste
  • 4 tbs sherry peppers sauce or to taste
  • ¼ cup Gosling’s Black Seal® Rum
  • Chopped hard cooked egg, chopped onion and slices of banana for garnish


In a pot large enough to hold all the ingredients sauté the onions and garlic in the olive oil and butter until golden. Add the beans, celery, thyme, parsley, bay leaf, and stir a few times to warm them all up. Pour on the water and broth and bring to the boil. Simmer three hours until tender. Add the allspice, tumeric, cumin, cayenne, salt and black pepper and cook another five minutes.

Now add the Black Seal Rum and sherry peppers sauce and cook another five minutes. Remove from the heat and purée somewhat less than half the beans. Return them to the pot adding more broth it if becomes too thick. Garnish with chopped hard cooked egg, chopped onion and a couple of banana slices.

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