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This recipe is by Molly O'Neill and takes 4 hours 30 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Serve this tangy-sweet mojito-inspired punch to the whole gang at your next party by blending frozen limeade and heaps of mint leaves with rum.
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The Texas part of the tea comes from the tequila as opposed to a Long Island iced tea, which uses gin instead of tequila. This is the standard Bartender's recipe for a Texas Tea.
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Mango-flavored rum bring a tropical hint to the traditional mojito that is a refreshing way to spend a summer evening.
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A great drink made with coconut rum and pineapple juice, and garnished with a cherry.
cooking.nytimes.com
In 1995, Joe McGuirk was tending bar at Chez Henri, a bistro in Cambridge, Mass., with an executive chef of Cuban descent Mr McGuirk was asked to come up with a menu of Latin-flavored cocktails
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Get Mai Tai Recipe from Food Network
Ingredients: rum, triple sec, passion fruit
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This red wine punch recipe is a cross between sangría and a tropical rum cocktail--with Yellow Chartreuse and Grand Marnier.
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Get Grilled Pineapple with Vanilla Ice Cream And Rum Sauce Recipe from Food Network
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Get Yo-Ho-Ho and a Bottle of Rum Punch Recipe from Food Network
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Get Passion Fruit Ice Cream with Rum-Vanilla Caramel Sauce Recipe from Food Network
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Get Spice Raisin Pancakes with Rum-Raisin Cream Cheese Glaze Recipe from Food Network