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.
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.
Pour the gin, white rum, vodka,champagne & pineapple juice into a punch bowl.
Add the diced pineapple, sliced orange, passionfruit pulp & mint leaves.
Add ice cubes to fill the bowl.
Stir gently to combine and.
serve.
Bring sugar and 2 cups water to a boil. Remove from heat and let cool.
Add passionfruit juice and white rum to sugar mixture. Pour into sterilized bottles and seal immediately.
dissolve the packages of jello in boiling cola, stirring for at least 2 minutes until gelatin is dissolved.
Add cold cola and white rum.
Pour the mixture into shot glasses or paper cups. Let sit in refrigerator for at least 4 hours.
Combine crushed ice, spiced rum, lime juice, orange juice, grapefruit juice, white rum, dark rum, hibiscus syrup, and almond syrup in a cocktail shaker. Cover and shake until the outside of the shaker has frosted.
Fill a tiki mug with crushed ice. Strain cocktail over ice. Garnish with orange slice and maraschino cherry.
rock or glass jar or \"rum pot\" (I use the plastic
Mix cinnamon and sugar and set aside.
Parboil raisins; drain and soak in white rum.
Combine honey, cream cheese, pecans and raisins.
Chill after forming ball.
Roll in cinnamon sugar mixture.
Serve with Ritz crackers or Bremin wafers.
Delicious!
nto the salsa with the white rum and mint. Refrigerate for one
Vigorously shake the white rum, dark rum, Kahlua, lemon juice and orange juice over ice cubes in a shaker until well frosted.
Strain into a chilled lowball glass. (I poured it with the ice).
Decorate with the slice of lime.
Pour white rum into pitcher.
Add a thin slice of peeled ginger. Using handle of a wooden spoon, crush ginger to release juices.
Stir in 2 cups cold cranberry juice.
Serve in martini glasses.
Prepare yellow cake mix according to package directions, adding an additional egg, pudding mix and white rum.
Pour into prepared Bundt pan and bake according to cake mix package.
Cool and remove from pan.
Sprinkle with powdered sugar.
ix cream of coconut and white rum together in a bowl. Poke
Chill coconut water.
Fill 2 glasses halfway with coconut water.
Top off with rum.
Pour Rum into tall glass filled with ice.
Fill with Pink Lemonade.
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***.
ix, 1/2 cup of rum, oil, eggs, and 1/2
Place lemonade, soda, guava nectar, and grenadine in a large glass or plastic pitcher. Stir well to combine. Refrigerate until needed.
TO SERVE: Fill each of 6 tall glasses with ice. Add 1 1/2 ounces rum to each glass. Pour guava mixture evenly into each glass (about 3/4 cup). Garnish each glass with a half lemon slice.
NOTE: You can omit the rum and serve this drink as a tangy breakfast beverage.
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.
oil, 1.3 cup of rum, water, eggs, and vanilla in