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Jerk
Barbecue from Jamaica
By Helen Willinsky

by Helen Willinsky

Yield: 6 - 8 servings

Ingredients:

• 1 quart tomato juice
• ½ cup freshly squeezed lime or lemon juice
• 1 tablespoon Dry Jerk Seasoning
• 1 cup light or dark rum
• Generous dashes of hot pepper sauce to taste
• Celery sticks and lime wedges for garnish

Method:
Combine the tomato juice, lime juice, and Dry Jerk Seasoning. Heat and bring to a boil. Allow to cool. Add the rum and pepper sauce. Serve chilled in a pitcher garnished with celery sticks and lime wedges.