|Rum||1 Ounce (flor de cana, 7 year old)|
|Roma tomatoes||2 , muddled|
|Iceberg lettuce||1 Ounce|
|Water||1⁄2 Cup (8 tbs) (adjust quantity as required)|
|Beef||1 Ounce, well reduced|
|Toasted bread crumbs||2 Tablespoon|
|Dry mustard powder||1 Teaspoon|
|Aged cheddar||2 Tablespoon|
|Kosher dill pickle||1 Large|
Salt and pepper to taste
Muddle tomatoes, add ice, and slowly poor lettuce water. Stir rum and beef jus together in stainless shaker. Float rum mixture over ice. Sprinkle with salt and pepper.
Garnish: Cheddar frico and pickle knot.
Heat pan to medium heat, sprinkle in cheddar and use sides of spoon to gather cheese into a circle. Brown and remove from pan to cool on plate.
Mix bread crumbs with dry mustard. Wet rim of glass with pickle juice, dip glass in crumb mixture.
Serving size: Complete recipe
Calories 535 Calories from Fat 137
% Daily Value*
Total Fat 15 g23.7%
Saturated Fat 6.7 g33.5%
Trans Fat 0 g
Cholesterol 45.1 mg15%
Sodium 797.5 mg33.2%
Total Carbohydrates 57 g18.9%
Dietary Fiber 8.6 g34.6%
Sugars 19.1 g
Protein 22 g44.1%
Vitamin A 56.8% Vitamin C 54.9%
Calcium 38.8% Iron 13.3%
*Based on a 2000 Calorie diet