In a tall glass full of ice, pour rum, coconut rum, banana liqueur and blackberry brandy. Fill glass with sour mix and orange juice, then top with a dash of grenadine. Garnish with wedges of orange and lime.
Combine rum, rum syrup, pineapple juice, and bitters, and stir until well blended.
Pour rum mixture into a glass with ice and top with sparkling wine. Squeeze lime into drink and drop slice into the glass.
In a blender blend all ingredients except 151 rum at high speed along with one tray of ice cubes until frothy.
Pour into tall glasses and top with a drizzle of 151 rum.
reams, 1/4 cup dark rum, the molasses and vanilla in
stir in the green onion, rum, lime zest, ginger and allspice
eparate bowl, beat egg yolks, rum, vanilla seeds and 1/3
hours.
Meanwhile, make rum syrup: In medium saucepan, combine
s still in pan, pour Rum Sauce over cake and allow
In a large casserole place all ingredients in layers.
Combine sauce ingredients.
Pour mixture on ingredients in pan; cover and heat in 325\u00b0F oven for 1 hour to 1-1/2 hours or until meat is done and veggies are soft.
Just before serving or storing add and mix in olives and rum.
Combine dry ingredients, egg yolks and half and half.
Put in double boiler.
Heat until gelatine dissolves (foamy).
Set pan in ice.
Add the rum.
Add orange rind to taste.
Stir occasionally. When it sets up, take off at once! Beat egg whites and 2/3 cup additional sugar; fold gelatine mixture in.
Preheat oven to 300. Grease tube pan with removable bottom. Add a ring of wax paper to bottom of pan to ease release after cooking.
Beat butter and sugar thoroughly. Add yolks.
In another bowl, combine flour, salt and baking soda.
Alternately add flour mixture and sour cream to butter mixture.
Add extracts and rum, if desired.
In separate chilled bowl, beat whites to stiff peaks.
Fold whites into batter.
Spoon into pan.
Coat top with additional sugar.
Bake at 300 for 1.5 to 2 hours until cake tester comes out clean.
Put a thin layer of sponge cake in a refrigerator tray. Sprinkle generously with rum.
Cover with a layer of ice cream. Put another layer of cake on top and sprinkle it with rum.
Leave in freezer to become firm.
Cut into slices to serve.
Shake all ingredients together in cocktail shaker.
Pour into glass and garnish with speared orange slice and a cherry, if desired.
Fill a hurricane glass with ice cubes.
Add the first 6 ingredients to a shaker; shake vigorously for 5-10 seconds.
Pour into the glass and garnish with a pineapple wedge.
/4 cup of the rum and sugar.
Boil 5
Blend with ice.
Keep in freezer.
Serve in 12 oz glasses.
p a day ahead or frozen and re-heated) :
In
rapped and refrigerated overnight, or frozen (up to 3 weeks) for
Whip cream and sugar until stiff; set aside.
Dissolve coffee in rum in small cup.
Fold rum mixture into whipped cream with spatula.
Beat egg whites until stiff and fold into mixture. Spoon into fluted cups and place in freezer after garnishing with nuts and cherries. Serve frozen.
Recipe can be doubled.
ot following the punch bowl recipe.
If you are serving