/3.
add spiced rum and simmer for another 3
Pre-heat oven to 450 degrees F.
Do not prick holes in pastry shell. Cover edges of crust with foil and bake at 450 F for 8-minutes. Let crust cool and remove foil. Reduce oven to 375\u00b0F.
In a large bowl beat eggs and rum. Stir in sea salt, pumpkin pie spice, allspice, nutmeg, cloves, brown sugar, pumpkin puree stir mixture until smooth.
Pour filling into pie shell.
Place pie on sheet pan and bake at 375 F for 45-50 minutes. Insert a knife into center to see pie is done.
Remove pie and place on a rack to cool.
Heat butter and oil in dutch oven, add garlic, ginger and shallot, saute until shallot is soft, 2-3 minutes.
Season chicken with salt and pepper, add to pan and brown, turning frequently.
Add rum, chicken broth, mango, papaya and pepper, bring to boil, cover and reduce heat, simmer for 20 minutes.
Remove cover and simmer until sauce is reduced ( I let it go to half) and add cream, heat through but don't boil.
Serve over steamed rice.
Mix rum, ice cream and eggnog together.
If not using right away, keep in the refrigerator until ready.
Just before serving, shake or beat until frothy.
Sprinkle with nutmeg.
ixture and 1/2 cup rum alternately to sugar mixture, beginning
ou don't have any rum extract on hand--or you
Combine all ingredients EXCEPT ginger ale and Captain Morgan's Rum.
Let chill overnight or at least 3 hours. Strain.
Add ginger ale and the rum.
Pour into punchbowl. Add frozen ring or ice cubes.
Garnish with slices of orange and lemon.
Add captain morgan parrot bay coconut rum, milk, pineapple juice in a blender.
Blend 10-15 seconds and pour into speciality glass.
Garnish with pineapple spear.
inutes. Add egg, Captian Morgan's Rum, Blackstrap Molasses and beat at
Add Captain Morgan Parrot Bay Mango Rum, margarita mix, pineapple juice, orgeat syrup, and grenadine.
Shake with ice and pour into glass.
Garnish with pineapple slice and cherry.
Pour Captain Morgan spiced rum, butterscotch schnapps and pineapple juice into a cocktail shaker half-filled with ice cubes.
Shake well, and strain into a highball glass 3/4 filled with ice.
Top with grenadine, and garnish with a maraschino cherry and a slice of pineapple.
Combine Godiva Original Liqueur, Captain Morgan Parrot Bay Coconut Rum, and Smirnoff Black Cherry Vodka.
Shake with ice and strain into martini glass.
Garnish with chocolate shavings.
Add pineapple juice, orange juice, Smirnoff No.21 Vodka, Captain Morgan Parrot Bay Coconut Rum.
Shake with ice and strain into an ice-filled rocks glass.
Garnish with an orange slice.
Add captain morgan original spiced rum, orange juice, pineapple juice, lime juice, lemon juice, sugar, and grenadine.
Shake with ice and strain into ice filled glass.
Garnish with cherry flag.
Add Captain Morgan Original Spiced Rum, collins mix, and cranberry juice in ice-filled highball glass and stir.
Garnish with lemon.
Enjoy!
1. COMBINE ALL THE INGREDIENTS IN AN ICE FILLED GLASS.
2. STIR TO COMBINE.
3. GARNISH WITH A LIME WEDGE.
Combine first 6 ingredients; beat at medium speed for 2 minutes.
Stir in pineapple and walnuts.
Pour into greased and floured 10-inch tube or fluted pan.
Bake at 350\u00b0 for 45 to 55 minutes until tester comes out clean.
Cool 25 minutes; remove from pan.
Finish cooling on wire rack.
Add Tanqueray London Dry, Smirnoff No.21 Vodka, Captain Morgan Silver Spiced, Cuervo Especial Gold, triple sec, and sweet and sour mix in ice-filled collins glass and stir. Top with cola. Garnish with lemon wedge (optional).
he slow cooker. Pour the rum over top, and arrange the
ou don't have mango rum, substitute another 1/2 shot