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.
he rum and citrus beverage (we used Mango Tampico and Bacardi Superior for
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.
Pour Rum into tall glass filled with ice.
Fill with Pink Lemonade.
oil, 1.3 cup of rum, water, eggs, and vanilla in
oil, and 1/2 cup rum. Pour batter over nuts. Bake
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***.
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.
Preheat oven to 325\u00b0.
Grease and flour 10-inch tube pan.
Mix ingredients and pour into pan.
Bake 1 hour.
Cool in pan 25 minutes, then invert onto serving plate.
Prick top with fork, then spoon and brush Rum Glaze evenly over cake.
When cake is cooled, drizzle Chocolate Glaze over cake.
Sprinkle with 2 tablespoons chopped nuts.
*If you wish, you can substitute rum and use rum flavor (1 teaspoon for cake and 1 teaspoon for Glaze.)
rom heat.
Stir in rum. You may decorate with whipped
1/2 cup of the rum, water and oil in a
eat.
Stir in the Rum.
Invert the cake onto
Crush the Vanilla Wafers using a food processor or if you don't have one, put the wafers in a sealed plastic bag and use a rolling pin (or wine bottle) to crush finely, no chunks or lumps.
Crush the nuts using the same process as for wafers.
Place in a large bowl, add the honey and rum.
Form into small balls and roll in powdered sugar.
Mix pudding mix with gelatin and sugar in a saucepan.
Blend in 1/2 cup of the water and the eggs.
Add remaining water and cook and stir over medium heat until mixture comes to a full boil. Remove from heat; stir in rum.
Chill.
Fold in whipped topping. Spoon into pie crust and chill firm, about 2 hours.
Garnish with additional whipped topping and lime slices.
Very good.
Stir with a kiss and lots of love.
Equal parts canned pineapple juice and lemon/ lime soda (7-Up) add Rainbow sherbet, about a quart per punch bowl batch, but depends on size of punch bowl.
If this is adults only, add one cup Bacardi dark rum.
Pour the Bacardi Razz rum into a small rocks glass.
Add blue curacao and then lemonade and serve.
br>Mix corn syrup, and rum together.
Pour wet ingredients
Place 3-4 ice cubes in a glass. Add Bacardi & pineapple juice, then top up with soda water!
While the cake is baking, take butter and melt in a saucepan. Add water and sugar. Boil for 5 minutes, stirring constantly. Allow to cool and stir in rum. Remove the cake from the oven and set on a rack to cool. When cool, invert onto a serving plate. Prick the top of the cake (where the chopped pecans layer is) and drizzle the glaze evenly over the top, allowing it to soak into the cake.