ounces dark rum (Mount Gay Extra Old Rum).
Hot water
Place graham crackers in a food processor and pulse until fine crumbs. Transfer to a large bowl. Add coconut and hot chocolate powder. Stir in butter, then condensed milk. Stir in rum. Chill for at least 30 mins, or up to 24 hours.
Roll teaspoons of mixture into small balls. Roll balls in cocoa until coated. Store in an airtight container in the fridge until ready to serve.
Mix 1/3 cup of juice syrup, from canned pineapple, with the rum.
Shake over ice.
Pour into chilled glass.
Garnish with a ring of pineapple .
mall bowl, pour on the rum, cover with plastic wrap, and
Bring the water, sugar, lime juice, salt, cinnamon sticks and cloves to a boil. Simmer for 5 to 10 minutes.
Remove from the heat, and stir in the orange juice. Add the aguardiente or rum (to taste).
Reheat, without boiling. (If it boils, the alcohol will boil away). Strain and serve hot.
Fill a cocktail shaker with ice.
Add the rum, lime juice, and simple syrup.
Shake well and strain into 2 tall glasses filled with crushed ice.
Fill the rest of the way with club soda and garnish with lime wedges.
CAKE: Mix the above together and bake in a prepared bundt pan for 1 hour at 325 F.
GLAZE: Boil the water, butter and sugar together for 5 minutes.
Add the rum and drizzle this over the HOT rum cake until it is all absorved.
It helps to punch holes in the cake with a fork--gently now.
Let this cool before serving.
Combine orange juice concentrate, lemonade concentrate, and rum in container of electric blender.
Add ice to within 1 inch of container top; blend well.
Serve immediately.
Mix vanilla wafer crumbs, cocoa, nuts and 1-cup of confectioner's sugar well.
Add the corn syrup and rum. (mix well).
Shape into 1-inch balls and roll in granulated sugar.
Put into a tightly covered tin or metal container for at least 12-hours before serving.
(cookies keep very well for 4-5 weeks).
Crush nuts and wafers together.
Add cocoa, syrup and rum. Make small balls the size of walnuts and roll in powdered sugar. Let stand, then roll in powdered sugar again.
up of parsley, and dark rum. Continue cooking until heated through
Preheat oven to 325\u00b0.
Grease (Pam spray) and flour a 10-inch tube or 12-cup Bundt pan.
Sprinkle nuts over bottom of pan.
Mix all cake ingredients together.
Pour batter over nuts.
Bake for 1 hour.
Cool.
Invert on a serving plate.
Prick top.
Drizzle and smooth with Rum Glaze (follows) evenly over top and sides.
Allow cake to absorb glaze.
Repeat until the glaze is used up.
In a medium saucepan, melt the butter. Add the sugar and rum and blend well, stirring until sugar is dissolved.
Pour over the rolls in their foil package. Wrap tightly with foil and refrigerate overnight.
When ready to serve, bake rolls in a 325-degree oven for 25 minutes.
Place dried fruit, raisins and chocolate goodies into a bowl.
Add rum extract to coke and pour over the fruit mixture.
Leave to marinate for at least 4 hours or overnight.
Stir in 2 C of self-raising flour (sifted).
Line baking tray with baking paper and pour in mixture. If you want a slice, spread it thinly (it's BIG), or if you'd prefer a fruitcake, use a lined loaf tin.
Sprinkle with ground almonds.
Bake at 160 degrees centigrade for around 45 minutes, or until cooked in the middle (if making it in a loaf tin).
r overnight. I have seen recipes that say let it steep
owl, pour the gunge and rum into a bowl. Add 3
Before you start, sample the rum for quality.
Now go
he milk mixture.
orange drink mix.
remaining milk mixture
In a blender, combine drink mix with rum.
Blend with ice for at least 15 seconds, until slushy.
Pour into a tall glass. Garnish with a cherry and pineapple stick.
Beat egg whites with cream of tartar until very very stiff. Add 1 1/2 C of powdered sugar gradually. Remove bowl and beat egg yolks with dirty beaters until lemon colored. Add 1 cup powdered sugar gradually then add vanilla. When thick add to whites and continue beating for a few minutes. Put in several containers and freeze until ready to use. Take out 15-20 minutes before using. Fill cup 1/3 full add brandy /rum and fill with boiling water Top with nutmeg. You can use brandy and/or rum extract for a non alcolic drink.