/3.
add spiced rum and simmer for another 3
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.
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.
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.
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.
inutes. Add egg, Captian Morgan's Rum, Blackstrap Molasses and beat at
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.
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.
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.
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.
rock or glass jar or \"rum pot\" (I use the plastic
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.
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!
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