Search Results (1,099 found)
www.allrecipes.com
A tropical island blend of rum, coconut liqueur, coffee liqueur, lemon and pineapple will have you swinging from the branches!
A tropical island blend of rum, coconut liqueur, coffee liqueur, lemon and pineapple will have you swinging from the branches!
cooking.nytimes.com
This recipe is by William L. Hamilton and takes 2 minutes. Tell us what you think of it at The New York Times - Dining - Food.
This recipe is by William L. Hamilton and takes 2 minutes. Tell us what you think of it at The New York Times - Dining - Food.
www.chowhound.com
This is bad, bad, idea I had that turned out rather good. It's delightful on a hot day! You will need an ice cream maker to do this though.
This is bad, bad, idea I had that turned out rather good. It's delightful on a hot day! You will need an ice cream maker to do this though.
www.foodnetwork.com
Get Bacardi Mojito Recipe from Food Network
Get Bacardi Mojito Recipe from Food Network
www.foodnetwork.com
Get No-Nonsense Nog Recipe from Food Network
Get No-Nonsense Nog Recipe from Food Network
www.delish.com
Go Big Blue or go home.
Go Big Blue or go home.
www.allrecipes.com
A refreshing cocktail made with lime juice, rum, club soda and fresh mint.
A refreshing cocktail made with lime juice, rum, club soda and fresh mint.
www.delish.com
Give this holiday favorite an island getaway vibe with toasted coconut and rum.
Give this holiday favorite an island getaway vibe with toasted coconut and rum.
www.allrecipes.com
151 rum is layered over schnapps, and lit to produce a dazzling flame. Blow the flame out before drinking!
151 rum is layered over schnapps, and lit to produce a dazzling flame. Blow the flame out before drinking!
Ingredients:
peach schnapps, rum
www.chowhound.com
You may think of wheatgrass as that pungent juice you get at juice bars, but think again. In this recipe you are using a powdered wheatgrass that is sweetened...
You may think of wheatgrass as that pungent juice you get at juice bars, but think again. In this recipe you are using a powdered wheatgrass that is sweetened...
cooking.nytimes.com
Originally a slushie of sorts devised by the legendary chef Escoffier, Punch Romaine is perhaps best remembered, according to Talia Baiocchi and Leslie Pariseau in their book, "Spritz," as “the sixth course of the Titanic’s final first-class dinner.” If you can get past the drink's tragic history, this updated version (adapted from Spritz) is beautiful — and beautifully refreshing.
Originally a slushie of sorts devised by the legendary chef Escoffier, Punch Romaine is perhaps best remembered, according to Talia Baiocchi and Leslie Pariseau in their book, "Spritz," as “the sixth course of the Titanic’s final first-class dinner.” If you can get past the drink's tragic history, this updated version (adapted from Spritz) is beautiful — and beautifully refreshing.
cooking.nytimes.com
This recipe is by Pete Wells. Tell us what you think of it at The New York Times - Dining - Food.
This recipe is by Pete Wells. Tell us what you think of it at The New York Times - Dining - Food.