Seven Fathoms rum is produced and bottled by the Cayman Spirits Co. Distillery, a few miles down the road from Michael's Genuine Food & Drink in Camana Bay, Grand Cayman. On a recent weekend trip for the island's Slow Food Day, the Genuine Hospitality Group's brand director, Jackie Sayet, and I visited the distillery for a tour and tasting. The distillery produces several spirits including a Scotch Bonnet rum that is flavorful and potent, but is best known for their premium rum that is actually aged underwater.

Co-founder Walker Romanica took us through the distillation process while we sipped rum. When we finally got to the part about the underwater aging process, we obviously didn't go diving to see the barrels resting underwater, but Romanica assured us that somewhere off the coast of Grand Cayman, oak barrels, sealed in a watertight container, are resting 42 feet (or seven fathoms) under the blue-green waters. The idea is that the waves agitating the rum do a better job than simply rotating the barrels in a warehouse.

The underwater magic works, because the rum is smooth, with hints of caramel. It's a perfect spirit to sip on the rocks with a squeeze of lime or with ginger beer in a dark and stormy -- which brings us back to the cupcakes.

Romanica was bringing his Seven Fathoms rum to the Aspen Food & Wine Classic and asked chef Goldsmith to create a rum dessert to pair it with. The result? The Stormy Seven Fathoms cupcake. The cupcake was such a hit, that Goldsmith is bringing it to Miami.

The cupcake will be served at Michael's Genuine during this Sunday's brunch for $7 -- just in time for Father's Day -- or make dad a batch at home:

Stormy Seven Fathoms Cupcakes with Coconut Lime Frosting

by Hedy Goldsmith

Makes ten to 12 cupcakes

½ cup dried figs, chopped

½ cup dates, chopped

½ cup golden raisins

8 ounces ginger beer

¼ cup Seven Fathoms Cayman Islands Premium Rum*

2 tablespoons Governor's Reserve Dark Rum

2 tablespoons dark cocoa powder

2 cups all-purpose flour

1 ¼ teaspoons kosher salt

¾ teaspoon baking soda

1 teaspoon ground ginger

½ teaspoon freshly grated nutmeg

½ teaspoon ground cinnamon

½ teaspoon ground allspice

¼ teaspoon ground cloves

8 ounces unsalted butter, at room temperature

Finely grated zest of 2 limes, plus long strands, for garnish

2 tablespoons molasses

¾ cup granulated sugar

1/2 cup firmly packed dark brown sugar

4 large eggs, at room temperature

1 ½ teaspoons vanilla bean paste

1 tablespoon grated fresh ginger

½ cup candied ginger, chopped

½ cup shredded sweetened coconut

½ cup confectioners' sugar

1 tablespoon freshly squeezed lime juice

For the frosting:

4 ounces cream cheese, at room temperature

½ cup (1 stick) unsalted butter, at room temperature

2 cups confectioners' sugar

1 tablespoon Seven Fathoms Cayman Islands Premium Rum

½ teaspoon vanilla bean paste or pure vanilla extract

¼ teaspoon kosher salt

¾ cup toasted shredded coconut

Preheat the oven to 350 degrees.

Put the figs, dates, and raisins in a small bowl and pour the ginger beer and rum over the fruit. Cover and chill for 24 hours. Drain the fruit, reserving the liquid, and set aside. Have ready well-buttered muffin tin. Sift together the cocoa powder, flour, salt, baking soda, and spices. Set aside.

In the bowl of a stand mixer fitted with the paddle attachment, cream the butter, lime zest, molasses, and white and brown sugar on medium speed for two to three minutes until fluffy and light. Add the eggs, one at a time, followed by the vanilla bean paste and grated ginger. Mix for one to two minutes.

Add the flour mixture in batches, alternating with the reserved ginger beer/rum, starting and ending with the flour. Mix on high speed for one minute. With a wooden spoon, fold in the dried fruit, candied ginger, and coconut.

Scrape the batter into the prepared tin and bake for 15 to 18 minutes or until a toothpick comes out clean. Allow to cool in the pan on a rack for 20 minutes. Unmold and let cool completely before glazing.

In a small bowl, mix the confectioners' sugar and fresh lime juice. Drizzle the glaze over the cooled cake and let set for about 20 minutes while you make the frosting.

Using an electric mixer with the paddle attachment, beat the cream cheese and butter on medium speed for about two minutes, until soft and smooth. Add the confectioners' sugar, vanilla, rum and salt and beat on medium-high speed for two more minutes, until light and fluffy.

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Frost each cupcake and top with the shredded coconut. The cupcakes taste better the longer the sit; they're yummy after two days. Store at room temperature.

*Note: Seven Fathoms is not yet available in Miami. If you can't hop to Grand Cayman, you may substitute with another aged, premium rum.

Follow Laine Doss on Twitter @LaineDoss and Facebook.

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