Combine 1/4 cup rum or pineapple juice, 1/4
he coconut milk, malt vinegar, rum, lime juice, and jalapenos.
s cold, add the coconut rum, if using, and mix well
1/4 cup natural coconut rum and 1 teaspoon pure vanilla
hisk until incorporated, then add rum, triple sec and bannana liquer
In a large cocktail shaker mix agave nectar, coconut milk, light rum, gold rum, lime juice, pineapple juice and coconut water; fill with ice and shake vigorously 20 times.
Do not stain; pour into 2 ice filled glasses.
Garnish with lime slice and maraschino cherry.
In a large bowl, combine rum, pineapple juice, juice of oranges, juice of limes and sugar.
Add ginger ale just before serving.
Chill, serve over ice in glass, garnish.
(For a special flavour -- top each serving of punch with 1 oz of Malibu Coconut Rum).
ea: Replace the spiced rum with white rum and the guava juice
est and then add the rum and mix. Gradually add the
lour, soda, sour cream, vanilla, rum extract, lemon rind and 1
In a saute pan, add rum, pineapple juice, red onion, garlic,
eat in the Coca-Cola, rum, vanilla, and milk (note--use
ith the brown sugar and rum and spoon into the center
ne minute.
Add the rum and cook for another minute
side.
Place all Mango Rum Sauce ingredients in a blender
Melt butter over medium heat in a small saucepan.
Add the brown sugar and stir until dissolved. Add in the cardamom, vanilla and the rum.
Continue to cook and stir until sauce begins to thicken, about 1 or 2 minutes.
Off the heat and stir in the fresh lime juice.
Serve immediately over waffles, cakes, fruit, pudding, or ice cream.
uice and zest, cinnamon, vanilla, rum, brown sugar and stir to
Divide ice cubes between 2 martini glasses to chill the glasses while you make the cocktail.
Muddle pineapple chunks in the bottom of a cocktail shaker; add orange juice, spiced rum, coconut-flavored rum, banana liqueur, and lime juice. Dump ice cubes from chilled glasses into the shaker. Secure lid onto shaker and shake vigorously.
Strain cocktail into the glasses.
Fill large collins glass with shaved ice. Squeeze 1/2 lime. Add dash of angostura bitters, 1/2 oz. bourbon, 1/2 oz. dark Jamaican rum and dash of orange curacao. Fill glass with Hawaiian passion fruit juice to neck of glass and mix. Fill with more shaved ice. Float 1-1/4 oz. Lemon Hart 151 proof rum. Garnish with 18\" straw wedge of pineapple, cherry and back-scratcher with vanda orchid.
Marinade -- Mix the rum, citrus juice, olive oil, garlic,