n 2 tablespoons rum, 2 teaspoons Key lime juice, Key lime zest, and
ilk. Add the lime juice, lime zest, the rum and vanilla extracts. Mix
Marinade -- Mix the rum, citrus juice, olive oil, garlic,
yrup with 3/4 cup lime juice. Refrigerate for 2 hours
Combine rum, triple sec and lime juice in a cocktail shaker. Add ice and shake until very cold. Strain into a glass and garnish with lime wedges and a cherry. Serve.
Combine the Amaretto, rum and lime juice in a cocktail glass. Decorate with a lime wedge and top with Champagne or sparkling wine.
n 2 tablespoons rum, key lime zest, 2 teaspoons key lime juice, vanilla
Stir pineapple juice, orange juice, 151 proof rum, dark rum, coconut-flavored rum, lime juice, and grenadine syrup together in a punch bowl. Float orange slices, lime slices, and lemon slices in the punch.
Blend one fourth of pineapple juice with all of mint and sugar in a blender until mint is finely chopped, then pour into a pitcher with lime juice and remaining pineapple juice. Chill until ready to use.
Just before serving, fill tall glasses halfway with ice and add 3 tablespoons rum to each, then top with 1/2 cup juice.
Place the lime wedges in the bottom of a highball glass. Add the sugar and muddle the limes with the sugar (crush the limes and sugar together).
Pour in the citrus rum and stir well. Fill glass with ice.
Top up with club soda.
Stir gently.
Garnish with additional lime slices if desired.
Stir together the rum and lime juice, and set aside. Melt butter in a skillet over medium-high heat. Add prawns to the skillet, and cook until they are just starting to turn pink. Spoon the rum and lime juice mixture over the prawns one tablespoon at a time. Light the rum on fire after each tablespoon. Be careful!
/3.
add spiced rum and simmer for another 3
combine the sugar, rum, butter, lime zest and lime juice.
Cook for
oconut milk, coconut cream and rum in a large bowl.
our cream, cheese, eggs, semolina, lime juice and zest and 1
Pour 3 cups of boiling water over the tea bags and let steep for 5 mins. Take out the tea bags and stir in the sugar and lime juice. Refrigerate the tea.
Scrape the pulp from the passion fruit and mix it with the tea, rum and mineral water. Pour the cocktail into the glasses over the crushed ice and serve garnished with mint.
Mix liqueur, rum and lime juice in a champagne flute and top with tonic water. Decorate with cherries and pineapple wedge.
In a tall glass, stir together the rums, pineapple juice, guava nectar, Grand Marnier and lime juice.
Fill the glass three-quarters full of ice and serve immediately.
In a small saucepan, mix sugar and water.
Bring to a boil and simmer 5 minutes.
Add grated lime rind.
Cool to room temperature.
Stir in lime juice and rum.
In a small saucepan, bring the water, sugar and ginger to a boil.
Simmer over moderate heat for 5 minutes. Strain the syrup into a large pitcher, pressing hard on the ginger. Let cool to room temperature.
Stir in the lime juice, rum and the 2 cups of ice. Strain into ice-filled glasses and garnish with lime slices and cilantro.