then stir until smooth. Add rum. Cover with plastic wrap and
Blend strawberry daiquiris and pina coladas, one at a time and according to taste. Place in separate containers after blending.
Using a tall glass, pour both mixes into the glass from opposite sides and at the same time. The drinks will separate cleanly in the glass.
Garnish with fresh strawberries skewered on straws and top with shredded coconut.
Grate rind and juice of lemons.
Mix with sugar and cream. Add 3 tablespoons of mixture to glass.
Add ice cubes and 1 shot of gin or rum.
Fill with Bubble-Up or 7-Up.
Makes 10 drinks.
owl, pour the gunge and rum into a bowl. Add 3
o have garnish for your drinks, salvage some wedges of rind
In a saucepan, combine sugar water with the orange juice, rum, wine, cinnamon, and clove.
Add the lemon rind and bring to a boil.
Remove lemon rind, and serve drinks very hot, garnished with nutmeg.
In a blender, blend ice cream and chopped banana until smooth, but still thick and pour into 2 chilled stemmed glasses.
Add creme de cacao, rum and club soda and garnish with banana slices. Makes 2 drinks.
In a blender, blend the ice cream, rum and ground cinnamon until smooth but still thick.
Pour into 2 long stemmed glasses.
Top drinks with whipped cream and garnish with cocoa powder and cinnamon stick.
eat in the Coca-Cola, rum, vanilla, and milk (note--use
Marinade -- Mix the rum, citrus juice, olive oil, garlic,
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.
Whip cream.
Fold in crumbled chocolate bars and rum.
Cut cake in half, horizontally.
Spread bottom half with whipped cream mixture.
Place top half of cake onto bottom half.
Cover cake with remaining whipped cream mixture.
Be sure to fill centre hole.
Can be served right away-- but tastes best if allowed to sit (refrigerated) for a couple of hours.
oom to stir the rum in, and add rum and whisk a
Place sherbet in punch bowl and pour drinks over it.
Put sherbet in punch bowl.
Pour drinks and ginger ale over sherbet.
Mash with potato masher or ladle.
Serves 40 to 50.
owl.
Stir in pecans, rum, lemon juice, vanilla and salt
ounces dark rum (Mount Gay Extra Old Rum).
Hot water
sour cream, melted butter, butter rum flavoring, 1 teaspoon vanilla and
mall bowl, pour on the rum, cover with plastic wrap, and
rom heat and stir in rum and confectioners' sugar until smooth