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.
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!
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.
Shake all ingredients with ice and strain into an old fashioned glass filled with crushed ice.
Garnish with lime and mint.
we used Mango Tampico and Bacardi Superior for irony's sake).
Preheat oven to 325.
Cake:.
Grease heavily & flower 10\" tube or 12 cup bundt pan.
Sprinkle chopped nuts over the bottom of pan.
Mix all ingredients together.
Pour batter over nuts.
Bake for 1 hour.
Cool.
Invert on serving plate.
Poke holes in top & side of cake with toothpick allowing cake to absorb glaze.
Glaze:.
Melt butter in sauce pan.
Stir in water & sugar.
Boil for 5 minutes stirring constantly.
Remove from heat.
Stir in Rum.
Preheat oven to 350\u00b0.
Grease and flour two 8-inch or 9-inch cake pans.
Combine cake mix, eggs, 2/3 cup Bacardi rum and the water in large bowl; blend well.
Beat at medium mixer speed for 2 to 4 minutes.
Turn into prepared pans; bake according to package directions.
Cool layers thoroughly; split in half horizontally.
plash ( about a teaspoon ) of Bacardi 151 into the wine glass
CAKE: Preheat oven to 325\u00b0F Grease and flour 10-inch tube or 12-cup bundt pan. Sprinkle nuts over bottom of pan. Mix together cake mix, eggs, 1/2 cup water, oil, and 1/2 cup rum. Pour batter over nuts. Bake 1 hour. Cool. Invert on serving plate.
Prick top. Spoon and brush glaze evenly over top and sides. Allow cake to absorb glaze. Repeat until glaze is used up.
GLAZE: Melt butter in medium sauce pan. Stir in 1/4 cup water and sugar. Boil 5 minutes, stirring constantly. Remove from heat. Stir in 1/2 cup rum.
TIP:Chop nuts really ...
Over medium-high heat, melt butter in saucepan. Stir in rum, ketchup, orange juice, honey, lemon juice, garlic and seasonings.
Lower heat and cook, stirring occasionally, about 40 minutes or until thickened.
Place the rhubarb and sugar in a saucepan, cover and allow to stand for 1 hour.
Bring the rhubarb to a boil, stirring occasionally. Cover and simmer for 8-10 mins, until the rhubarb begins to break down. Pass through a sieve into a bowl - you should have about 3 cups of juice. Add the vanilla pod and seeds, then add the rock sugar and stir until dissolved. Allow to cool.
Stir in the vodka and Bacardi, then remove the vanilla pod. Pour into bottles.
Beat egg whites until they thicken, add caster sugar, and beat until thick.
in a second bowl, beat egg yolks and salt until thick.
Combine both egg mixtures, and beat until thick.
In a seperate bowl, beat whipping cream until it thickens. Add sugar and vanilla.
Add light cream, milk, bacardi, and whiskey, beating continually.
Combine all the ingredients, chill, and leave for at least 12 hours to really get the full flavour!
Sprinkle each glas with a dash of nutmeg to serve.
Pour Rum into tall glass filled with ice.
Fill with Pink Lemonade.
nd 1 tsp. Equal for Recipes in bottom of 9 inch
Blend strawberries in blender. In punch bowl, add strawberries, Bacardi mix and ginger ale. Stir. Serve cold or serve with crushed ice.
Mix above ingredients together and chill for 2 hours.
Pour punch over block of ice in punch bowl. Float strawberries and thin slices of oranges, lemons and limes on top.
Blend ice with Bacardi Margarita mix and add your rum or tequila to your taste.
Wet top rim of cocktail glasses with lime and dip into salt.
Now pour Margarita into glass.
Decorate rim with limes or cherries.
For non-alcoholic drink, do not add the rum or tequila.
Blend all ingredients
except
coconut\tin
large mixer bowl. Beat 4 minutes at medium speed of electric mixer.
Pour into 2 greased and
floured
9-inch
layer pans.
Bake at 350\u00b0 for 25 to 30 minutes\tor
until cakes spring back when lightly pressed.
Do not underbake.
Cool
in
pan
15 minutes; remove and
cool
on racks.
Fill and frost;
sprinkle with coconut. Chill. Refrigerate leftover cake.
Preheat oven to 325\u00b0.
Grease and flour 10-inch tube pan or Bundt pan.
Sprinkle nuts over bottom of pan.