Combine rum and sugar in a bowl and stir until sugar dissolves.
In
a combine the rum, strawberries, and lime juice.
Combine rum, ginger syrup and lime juice in a short glass with ice.
Combine rum, cider, and ginger, and pour over ice.
Combine rum, lime juice, and simple syrup in a cocktail shaker.
Combine rum, cherry juice and simple syrup over ice and shake well.
Combine Rum, Ginger Liqueur, Lemon Agave Sour over ice and shake well.
Combine rum, Campari, and vermouth in a large pitcher; chill until very cold, at least 2 hours and up to 1 day.
In a small bowl,
combine rum, coconut milk, pineapple juice, and vanilla.
Combine rum, if using, and nut milk mixture in a punch bowl.
Combine rum and pina colada mix in a blender with one Boston glass of ice.
In a cocktail shaker,
combine the rum, Chartreuse, orange liqueur, lime juice and ice.
Combine the rum with the buttermilk.
In a tall pitcher,
combine the rum, orange juice, pineapple juice and lemon or lime juice.
Combine the rum, banana, cream of coconut, lime juice and ice in a blender and process until smooth.
While the cupcakes are baking,
combine the rum and mint sprigs in a small saucepan and warm over medium heat until the rum is heated through (do not let it simmer).
Combine rum and chocolate squares in the top of a double boiler.
In a mixing glass,
combine the rums, vermouth, Curaçao, orange and lime juices, and Grenadine and mix well.
Standout options include Black Beard's Bramble, which blends gin, demerara, blackberries, lemon and balsamic vinegar for a refreshing buzz; Monkey Business delivers an unexpected twist with
combines rum, lime, Velvet Falernum and Banana Liqueur; Southern Gentlemen doles a feisty kick with bourbon, chamomile, lemon and basil; Cucumber Jewel invigorates with undertones of gin, Lillet Blanc, Cappelletti, Pamplemousse, lemon and cucumber.
Not exact matches
To make the glaze,
combine all the ingredients except the
rum in a saucepan over medium heat and simmer for 5 to 10 minutes.
Add in the butter,
rum and salt and stir until completely
combined.
In a jug
combine all your dried fruit give them a quick mix and then add the
rum if using if not add your fruit juice.
In a small bowl, whisk together eggs and vanilla extract, and add to cooled chocolate
rum mixture, stirring until
combined.
When
combined, add
rum and set heat to low.
Combine wine,
rum / brandy, triple sec, orange juice and lemonade concentrate — and refrigerate for 2 hours — or — overnight.
In an 8 - ounce glass with ice,
combine 1 shot coconut
rum and the juice of 1 lime.
Combine 1 shot simple syrup, 1 shot white
rum, 2 tablespoons fresh - squeezed lime juice, a small handful of frozen strawberries, and 1/2 cup of ice.
In a large mixing bowl,
combine the bananas, soy milk mixture, lime juice, lime zest, vanilla, oil, and
rum.
Fold in the warm melted chocolate, stir well then finally add the
rum, make sure everything is thoroughly
combined
Combine the classic flavours of coconut, pineapple and
rum in this retro pudding that comes with a fabulous custard.
2 sticks (225 g) unsalted butter 3/4 cup (90 g) powdered sugar, sifted, plus more for rolling 1 vanilla bean, split lengthwise and seeds scraped > 1 tablespoon dark
rum 1 cup (140 g) superfine brown rice flour 3/4 cup (75 g) finely ground pecan meal 1/2 cup plus 1 tablespoon (70 g) amaranth flour 1/2 cup (80 g) potato starch 1/4 cup (30 g) tapioca starch 1 teaspoon salt In the bowl of a stand mixer,
combine the butter, powdered sugar, and vanilla seeds.
To make the
rum glaze,
combine the butter, water and sugar in a saucepan over medium - high heat and bring to a boil.
Then add in the eggnog, melted butter, vanilla extract,
rum extract, ground nutmeg and ground cinnamon and continue whisking until
combined.
So, I actually
combined the two ideas and then made a sick twist of incorporating dark
rum.
Combine remaining 1 tablespoon melted butter, 1 tablespoon
rum, and powdered sugar; whisk until smooth.
In a separate bowl, add remaining tablespoon of
rum with strawberry powder, stir to
combine.
The exciting flambéed bananas, caramel, and
rum combine with familiar cream pie layers for a delectable dessert based on the New Orleans classic.
Combine banana, 1/2 cup brown sugar, 5 tablespoons butter, and 3 tablespoons
rum in a nonstick pot.
This Italian Ricotta Chocolate Tart Recipe incorporates both dark & semi sweet chocolate, melted &
combined with ricotta,
rum & orange zest.
Add cinnamon, nutmeg, lime zest, melted butter, vanilla, mashed bananas, and
rum and whisk until thoroughly
combined.
Add egg and
rum; mix to
combine.
Pineapple coconut cakes with pineapple syrup from Australian Gourmet Traveller Cakes: 65g unsalted butter, softened 75g caster sugar 1 egg 90 ml buttermilk 3/4 cup + 1/2 tablespoon (110g) self - rising flour 1/3 cup (30g) unsweetened desiccated coconut 1/4 cup (25g) sweetened shredded coconut 40g pineapple, finely diced Pineapple syrup: * 350g pineapple, coarsely chopped 130g caster sugar 3 small limes, juice only 50 ml white
rum For pineapple syrup,
combine pineapple, sugar, lime juice and 1/2 cup (120 ml) water in a saucepan and stir over medium - high heat until sugar dissolves.
In a blender,
combine strawberries, ice, white
rum, fresh lime juice and sugar.
This ice cream sundae
combines three of my dad's favorite sweet flavors:
rum raisin ice cream, gooey caramel sauce and Cracker Jack snacks as a crunchy topping.
Add Sailor Jerry
Rum and stir until
combined.
Coffee Soaking Syrup: In a large shallow bowl
combine the coffee (espresso), sugar, and Marsala (
rum).
Then we
combined the ingredients from canola oil through
rum extract in a bowl and whisked well, and then added the cocoa powder and soy milk mixture.
To make the mojito marinade,
combine 2 tbsp coconut oil, 1/4 cup coconut
rum, mint, cilantro, garlic, lime juice and zest in a small bowl.
Combine the dried fruits, cherry brandy and dark
rum in an airtight container and set aside to soak for at least 3 hours, preferably 1 - 3 days or longer if you can
Combine the mascarpone, confectioners» sugar and
rum in a small bowl.