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This variation on the classic mai tai combines three kinds of rum with orgeat, orange liqueur, and lime juice for a taste of the Pacific islands!
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When you're in the mood for a hot buttered rum, but you don't need enough for a group, make this one-mug recipe.
cooking.nytimes.com
This recipe is by Jonathan Wells. Tell us what you think of it at The New York Times - Dining - Food.
cooking.nytimes.com
Jack McGarry of the Dead Rabbit, a sublime new Manhattan bar, recommends a variation on the Cuba Libre.
Ingredients: rum, fernet branca
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The Mayans and Aztecs called this creamy, rum and vanilla-flavored cocktail 'the drink of the gods.'
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Get Hot Buttered Rum Recipe from Food Network
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I got this from my mom. When she makes it, we all fight over it. It's delicious and easy to make.
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Get Chocolate Rum Balls Recipe from Food Network
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Get Rum Whipped Cream Recipe from Food Network
Ingredients: heavy cream, sugar, vanilla, rum
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The first mention of the swizzle stick in print dates back to 1879.
Ingredients: rum, superfine sugar, lime juice
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A rich custard is lightened by rum-flavored whipped cream, poured into two prepared crusts (pastry, graham cracker, or chocolate wafer), and topped with grated chocolate. Serve after chilling for several hours.
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This makes a tube pan cake that is moist and delicious. It's the rum glaze that soaks in after baking that makes it fabulous!