Add grenadine and orgeat into a bottom of glass.
Mound ice into glass.
Add white rum and orange curaco.
Add OJ, sweet and sour, and pineapple juices.
\"Float\" Bacardi dark rum and Myers dark rum on top.
**Should go in a glass aprox 13- 15 ounces***.
About 1 hour before serving time, squeeze 4 oranges and 2 lemons into a glass pitcher or bowl.
Add pineapple juice and sweeten to taste.
Add Bacardi.
Slice remaining orange and lemon thin, then cut into small triangular pieces.
Stir well.
Cover. Let stand until serving time.
Just before serving, place block of ice in punch bowl.
Add ginger ale to juice mixture and pour over ice.
Garnish with orange and lemon slices.
Place 3-4 ice cubes in a glass. Add Bacardi & pineapple juice, then top up with soda water!
Add all the ingredients to a shaker and fill with ice.
Shake, and strain into a cocktail glass.
Serve neat.
Note: Can also be made with Bacardi Gold rum.
Combine BACARDI(R) O, Minute Maid orange juice, soy sauce, orange zest, mint, cilantro, garlic and curry in a shallow baking dish.
Add chicken pieces, turning to coat.
Grill chicken over medium-hot fire, basting with marinade during the first 10 minutes of cooking, until cooked thoroughly.
Make Rich Tea Biscuit dough, adding more milk to make a drop biscuit dough. Spread the dough 1/2 inch deep in an oblong 9 x 12-inch baking dish. Peel and pare apples; cut in eighths. Press apple slices into top of dough very close together. (It won't hurt if more than a layer thick.) Dot with butter or oleo. Mix cinnamon and sugar together.
Sprinkle over apples. Bake at 350\u00b0 for 30 minutes or until done. Serve warm or cold with Lemon Sauce (recipe follows).
he bottom.
YIELD: This recipe serves 5 people with about
until delicately browned.
The recipe also says you can also
lour and 1/2 cup Recipe #453973 (one batch without added
irections for sauce:
This recipe makes enough sauce for about
Fill 8 highball glasses with ice. Squeeze 2 lime wedges into each glass then add squeezed wedges to glasses. Pour rum over ice and top with cola. Stir gently before serving.
1. COMBINE ALL THE INGREDIENTS IN AN ICE FILLED GLASS.
2. STIR TO COMBINE.
3. GARNISH WITH A LIME WEDGE.
In 10 ounce glass, put lime juice and drop rind in glass.
Add rum and 2 cubes of ice.
Fill glass with any cola.
Stir well.
Combine rum and lime juice in a highball glass. Top with ice and fill with cola.
nd serve immediately.
This recipe was provided by professional chefs
Squeeze the lime into a Collins glass and drop in the lime shells.
Pound them a bit.
Fill the glass with ice.
Add the rum.
Top with cola.
Make Jello by combining the jello with the boiling cola.
Add cold cola and rum.
Pour into small disposable plastic shot glasses or bathroom sized dixie cups.
Mix rum, lime juice, and cola together in a pitcher.
Pour over ice into tall glasses and garnish with lime wedge.
Combine all ingredients (except pork) until salt and sugar are dissolved.
Marinate pork, covered, for 2 days in the refrigerator.
Preheat oven to 450 degrees F.
Roast marinated pork, uncovered, for 30 minutes.
Reduce heat to 325 degrees and roast, covered, for approximately and hour to an hour and a half more, or until done.
Fill a 12-ounce glass with ice cubes. Pour the rum and cola beverage into the glass. Stir in the lime juice, and serve.