Sentences with phrase «for the rum in»

vanilla for the rum in the simple syrup.

Not exact matches

Named for one of the world's most legendary drinkers, this bar offers more than 200 kinds of rum, as well as special rum - tasting sessions in which shots are interspersed with chocolate, nuts, and dried fruit.

Known for its long stretches of white sandy beach, Negril is one of the island's hot spots, as is the area's not - so - creatively - named Seven Mile Beach; by day, revelers sip on rum punch and frolic in the warm waters, and my night they drink more rum punch and dance to live reggae bands and steel drum performances.

Bacardi, which is known for its rum, took a minority stake in the brand's parent company in 2008.

The freezes will be served in 16 - ounce cups, notably different than those for nonalcoholic drinks, with one shot of rum, vodka or tequila.

While the U.S. has no shortage of questionable holidays (hello, National Rum Day), Women's Equality Day is a vitally important day for roughly half of the country's population, with real roots in American history.

«We actually looked to distillers and suppliers in several countries to partner with on making an old school Carta Blanca rum, like the ones that came from Cuba during Prohibition, There were distillers that make excellent rum and were willing to work with us, but didn't have the knowledge and capabilities for the style we wanted to create.»

To make the glaze, combine all the ingredients except the rum in a saucepan over medium heat and simmer for 5 to 10 minutes.

Most importantly for the company is that there is a new great renaissance in rum, Abuid notes.

Should you not want to use the traditional Latino rum (Cachaça) for your marinade, the bird can also be placed in chilmole, a dark, spicy sauce, and common as a festival dish around Latin America.

«The outlook for growth in the United States and the rest of the world is positive and Florida Caribbean Distillers, along with Club Caribe Distillers with its award - winning products, are well positioned to help drive the renaissance and growth of rum,» he says.

Close the container and let it sit in a cool, dark place for one month (for rum) or three to four months (for vodka).

SUBSTITUE MALIBU RUM OR VODKA in place of the coconut milk for my spiked version of this recipe.

The flavors of rum, pineapple, and coconut in this no - bake pie will leave you and your guests going back for seconds!

There's only 3 tablespoons of rum but I understand people with children may not be comfortable allowing their kid's to consume a slice of cake with a touch of booze in it, so just simply substitute the rum for fruit juice instead.

I substituted the rum in the recipe for Malibu (coconut - flavoured white rum), which proved to be a genius idea:) I've had numerous requests to make these again!

For a kid - friendly alternative: make a double batch of cucumber mixture (one for adults; one for kids), omitting the rum in half of the mixtuFor a kid - friendly alternative: make a double batch of cucumber mixture (one for adults; one for kids), omitting the rum in half of the mixtufor adults; one for kids), omitting the rum in half of the mixtufor kids), omitting the rum in half of the mixture.

Red Sea Party Punch by Celebrating Family Bird Gang Sonoran Nachos by Love Bakes Good Cakes GameDay Cheesecake Bars by Body Rebooted Healthy Dirty Bird Dip by Dash of Herbs Purple Potato Salad by The Culinary Compass Chocolate Blackberry Cheesecake Parfait by Mom's Messy Miracles Easy Buffalo Chicken Sliders by Beer Girl Cooks Quick and Easy Baked Buffalo Chicken Sliders by The Life Jolie Blackened Steak + Blue Cheese Nachos by Feast + West Easy pimiento cheese crackers by Family Food on the Table Chicago - Style Deep Dish Breadsticks by Honey & Birch Italian Beef by Bread Booze Bacon Welcome to the Jungle Cocktail by Love & Flour Bengal Striped Bundt Cake by Foodtastic Mom Polish Boy Potato Skins by A Mind Full Mom Sweet and Salty Brownies by The Secret Ingredient Is Cowboy Cookies by The BakerMama Cowboy Chili by See Aimee Cook Green Chili Pulled Pork Cheese Fries by Cake «n Knife Blue and Orange Jello Shot Gummies by Sustaining the Powers Greek Town Loaded Potato Skins by The Mexitalian Marbled Scotcharoos by Club Narwhal Beer Cheese Fondue by Off the Eaten Path Easy Beer Cheese Soup by Hello Little Home Chicken Stack Sandwich by Around My Family Table Spicy Pub Mustard by What A Girl Eats Game Day Cupcakes by Polka Dotted Blue Jay Brownie Batter Dip by The Crumby Cupcake Chocolate Coconut Cupcakes by Two Places at Once Spicy Jalapeno Popper Cheese Dip with Real Cheese by Simplify, Live, Love Game Day Snack Tray by Coffee Love Travel Bacon Mac n Cheese Cups by West via Midwest South Beach Punch by 2 Cookin Mamas Miami Mahi Mahi Sandwich by foodbyjonister Swedish Meatball Dip with Tater Tot Dunkers by Peanut Blossom Fruity Dessert Pizza with Peanut Butter Chocolate Glaze by Bucket List Tummy New England Rum Punch by Order in the Kitchen Crawfish Etouffee by The Speckled Palate Cajun Crawfish and Corn Fritters with Remoulade Dipping Sauce by For the Love of Food Reuben Sliders with Homemade Russian Dressing by A Dish of Daily Life Big Blue Cheese Steak Stromboli by Simple and Savory Spinach & Artichoke Bites by Lauren's Kitchen Herb Pesto Arancini by A Little Gathering Beluga Lentil Hummus by Culinary Adventures with Camilla Philly Cheesesteak Nachos by And She Cooks Philly Cheesesteak Cheesecake by Nik Snacks Game Day Cookie Cups by Me and My Pink Mixer Primanti Style Sliders by Macheesmo Pineapple Salsa by Living Well Kitchen Tex Mex Cream Cheese Wontons with Bacon by Shaws Simple Swaps Blue Cheese Blitz Dip by Cafe Terra Chicken Adobo Fries by Brunch - n - Bites Game Day Candy Bark by Life's Ambrosia Chicken Teriyaki Pizza (aka Seattle SeaChicken TeriHawki Pizza) by Loves Food, Loves to Eat High Seas Sour Cherry Slush by Lizzy is Dizzy Buffalo Chicken Deviled Eggs by Casa de Crews Avery Williamson American Cake by Loaves & Dishes Game Day Sriracha - Honey Nut Mix by An Oregon Cottage Double - Stuffed Potato Skins by A Simpler Grace Red Skin Potato Chili Nachos by A Joyfully Mad Kitchen

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.

They're lovely simply dusted in confectioners» sugar, but this year I'll be brushing them with a rum glaze that adults will swoon for (though not - so - kid - friendly) and dipping some in dark chocolate.

So for me, a bit of rum in my coffee is practically a tradition.

I love the idea of lemon and white rum in tiramisu for a summery version of one of my favorite desserts.

I don't know why but even after following all of the directions exactly (except subbing rum for the milk), the batter overflowed from the pan in the oven and left me with a sunken, not appetising bread (not to mention, a very dirty oven).

Whisk in the lime juice and rum, transfer to a small bowl, and set aside, or cover with plastic wrap and refrigerate for up to 2 weeks.

Classic Potato Salad by Celebrating Family Chili Cheese Burritos by Love Bakes Good Cakes Fruit Spring Rolls with Key Lime Cheesecake Dip by Body Rebooted Slow Cooker Buffalo Chicken Sliders by Dash of Herbs Mediterranean Seven Layer Dip by The Culinary Compass Chicks in a Blanket with Apricot Sauce by Mom's Messy Miracles Jalapeno Pale Ale Chili by Beer Girl Cooks Jalapeno Popper Pull Apart Bread by The Life Jolie Sausage Pepperoni Pizza Dip by Feast + West Baked Southwestern Egg Rolls by Family Food on the Table Mini Bacon Ranch Cheese Balls by Honey & Birch Cookie Dough Cheese Ball by Bread Booze Bacon Hawaiian Pizza Jalapeno Poppers by Love & Flour Meatloaf Sliders by Foodtastic Mom Wonton Taco Cups by A Mind Full Mom Pancetta and Smoked Mozzarella Arancini by The Secret Ingredient Is Bean and Cheese Taco Bites by The BakerMama Chile Beer Sangria by Cake «n Knife Low Carb Stuffed Crust Pizza by Sustaining the Powers Puff Pastry Pizza Bites by The Mexitalian No Churn Pistachio Baklava Ice Cream by Club Narwhal Roasted Jalapeno Poppers by Off the Eaten Path Buffalo Cauliflower Mac and Cheese by Hello Little Home Jalapeno Popper Chicken Wings by Around My Family Table Gluten Free Bread Sticks by What A Girl Eats Cheesy Beef Dip by Polka Dotted Blue Jay Buffalo Chicken Deviled Eggs by The Crumby Cupcake Greek Meatballs by Two Places at Once Baked Taco Empanadas by Simplify, Live, Love Cheese Sticks by Coffee Love Travel Bacon Wrapped Blue Cheese Meatballs by West via Midwest Puff Pastry Bacon Pizza Twists by 2 Cookin Mamas Skillet Chicken Queso Dip by foodbyjonister Spicy Sausage Rolls by Peanut Blossom Protein Dark Chocolate Truffles by The Creative Bite Chickpea Pepper Cheese Poppers by Bucket List Tummy Maple Cranberry Apple Sangria by Order in the Kitchen Meyer Lemon Shandies by The Speckled Palate Game Day Fried Deviled Eggs with Chow Chow Relish by For the Love of Food Buffalo Chicken Eggrolls by Simple and Savory Pastrami Nachos by A Little Gathering Shrimp Ceviche Dip by Glisten and Grace Football Bourbon Balls + Boozy Lemonade by Culinary Adventures with Camilla Apple Cider Mimosas With A Sparkly Sugar Rim by And She Cooks Pulled Pork Stuffed Corn Dogs by Nik Snacks Easy Pepperoni Rolls by Me and My Pink Mixer Real Boneless Chicken Wings by Macheesmo Califlower Tater Tots by Living Well Kitchen Cheeseburger Naan Pizza by Shaws Simple Swaps Red Velvet Ginger Rum Balls by Cafe Terra Crab Rangoon by Brunch - n - Bites Sweet n» Spicy BBQ Popcorn by Life's Ambrosia Buffalo Chicken Rolls by Loves Food, Loves to Eat Crowd Pleasing Steak Fajita Dip by Lizzy is Dizzy Sriracha Hummus Pinwheel Sandwiches by Casa de Crews Simlple Meatball Sub Sliders by Loaves & Dishes Maple - Mustard Bacon Chicken Bites by An Oregon Cottage Soft Pretzels with Beer Cheese & Honey Mustard Dipping Sauces by A Simpler Grace Ricotta Stuffed Sausage Meatballs by A Joyfully Mad Kitchen

For the spiced rum glaze add your icing sugar into a bowl and if using butter thoroughly stir this in now.

If I close my eyes I see her pouring the syrup (usually rum or vanilla) over the cake and waiting for it to be soaked in before pouring some more.

I did use a piece of vanilla bean, but took it from a jar of rum it had been soaking in (for homemade vanilla extract).

Classic Potato Salad by Celebrating Family Chili Cheese Burritos by Love Bakes Good Cakes Fruit Spring Rolls with Key Lime Cheesecake Dip by Body Rebooted Slow Cooker Buffalo Chicken Sliders by Dash of Herbs Mediterranean Seven Layer Dip by The Culinary Compass Chicks in a Blanket with Apricot Sauce by Mom's Messy Miracles Jalapeno Pale Ale Chili by Beer Girl Cooks Jalapeno Popper Pull Apart Bread by The Life Jolie Sausage Pepperoni Pizza Dip by Feast + West Baked Southwestern Egg Rolls by Family Food on the Table Mini Bacon Ranch Cheese Balls by Honey & Birch Cookie Dough Cheese Ball by Bread Booze Bacon Hawaiian Pizza Jalapeno Poppers by Love & Flour Meatloaf Sliders by Foodtastic Mom Wonton Taco Cups by A Mind Full Mom Pancetta and Smoked Mozzarella Arancini by The Secret Ingredient Is Bean and Cheese Taco Bites by The BakerMama Monte Cristo Poppers by See Aimee Cook Chile Beer Sangria by Cake «n Knife Low Carb Stuffed Crust Pizza by Sustaining the Powers Puff Pastry Pizza Bites by The Mexitalian No Churn Pistachio Baklava Ice Cream by Club Narwhal Roasted Jalapeno Poppers by Off the Eaten Path Buffalo Cauliflower Mac and Cheese by Hello Little Home Jalapeno Popper Chicken Wings by Around My Family Table Gluten Free Bread Sticks by What A Girl Eats Cheesy Beef Dip by Polka Dotted Blue Jay Buffalo Chicken Deviled Eggs by The Crumby Cupcake Greek Meatballs by Two Places at Once Baked Taco Empanadas by Simplify, Live, Love Cheese Sticks by Coffee Love Travel Bacon Wrapped Blue Cheese Meatballs by West via Midwest Puff Pastry Bacon Pizza Twists by 2 Cookin Mamas Skillet Chicken Queso Dip by foodbyjonister Spicy Sausage Rolls by Peanut Blossom Protein Dark Chocolate Truffles by The Creative Bite Chickpea Pepper Cheese Poppers by Bucket List Tummy Maple Cranberry Apple Sangria by Order in the Kitchen Meyer Lemon Shandies by The Speckled Palate Game Day Fried Deviled Eggs with Chow Chow Relish by For the Love of Food Buffalo Chicken Eggrolls by Simple and Savory Pastrami Nachos by A Little Gathering Shrimp Ceviche Dip by Glisten and Grace Football Bourbon Balls + Boozy Lemonade by Culinary Adventures with Camilla Apple Cider Mimosas With A Sparkly Sugar Rim by And She Cooks Pulled Pork Stuffed Corn Dogs by Nik Snacks Easy Pepperoni Rolls by Me and My Pink Mixer Real Boneless Chicken Wings by Macheesmo Califlower Tater Tots by Living Well Kitchen Cheeseburger Naan Pizza by Shaws Simple Swaps Red Velvet Ginger Rum Balls by Cafe Terra Crab Rangoon by Brunch - n - Bites Sweet n» Spicy BBQ Popcorn by Life's Ambrosia Buffalo Chicken Rolls by Loves Food, Loves to Eat Crowd Pleasing Steak Fajita Dip by Lizzy is Dizzy Sriracha Hummus Pinwheel Sandwiches by Casa de Crews Simlple Meatball Sub Sliders by Loaves & Dishes Maple - Mustard Bacon Chicken Bites by An Oregon Cottage Soft Pretzels with Beer Cheese & Honey Mustard Dipping Sauces by A Simpler Grace Ricotta Stuffed Sausage Meatballs by A Joyfully Mad Kitchen

~ Top male and female mixologists to challenge each other for title of CTO Mixologist of the Year at Rum & Rhythm on Friday 3 June at Capitale in New York ~

«We're well - respected for the quality of our rums, and we have many independent contracts with many major players in various markets around the world,» he adds.

Angostura ® Reserva is extraordinarily light and creamy making it ideal for mixing, and is exceptionally smoother and fuller in flavor than other white rums.

The universally loved combination of rum and raisins is elevated by a sweet and subtly salty orange and miso glaze in this vegan bundt recipe we developed for Food & Wine.

Angostura ® 7 Year Old Dark — A blend of light, medium and heavy rums distilled in Angostura's state - of - the - art five - column continuous still to different intensities before each being matured in hand - selected Bourbon Oak casks for a minimum of seven years.

Angostura ® 5 Year Old Gold — A blend of light and medium rums aged for a minimum of five years and distilled in Angostura's state - of - the - art five - column continuous still.

«The race we are in is for premium - quality aged rums.

As the demand for rum rises, the importance of authenticity becomes a greater factor in consumers» spending habits, as well.

New York wine connoisseur Peter Grieg throws a ringer into the debate: «Although I am quite sure that curry in any form is too pungent a flavor for all wines, why should not a long rum drink complement the dish excellently well, especially in spring and summer?»

Held at Manhattan spots that are well known for their rum bars and popular mixologists, the competitions pit some of the leading bartenders against each other, each seeking a place in the final at Rum & Rhythm to determine the CTO Mixologist of the Yerum bars and popular mixologists, the competitions pit some of the leading bartenders against each other, each seeking a place in the final at Rum & Rhythm to determine the CTO Mixologist of the YeRum & Rhythm to determine the CTO Mixologist of the Year.

This year is the fifth anniversary of Rum & Rhythm as a benefit for the CTO Foundation, a charity which offers scholarships and study grants to Caribbean students pursuing studies in tourism and hospitality and related subjects.

«There is an enormous interest in markets such as the United Kingdom for good rum.

In fact, Demerara won the 2011 International Wine and Spirit Competition trophy, celebrated in London yearly, for its 15 - year - old El Dorado ruIn fact, Demerara won the 2011 International Wine and Spirit Competition trophy, celebrated in London yearly, for its 15 - year - old El Dorado ruin London yearly, for its 15 - year - old El Dorado rum.

They are Shannon Mustipher, brand ambassador for Denizen Rum and beverage director at Glady's Caribbean in New York, which has one of the most diverse selections of Caribbean rums in NYC; Erika Ordonez, who currently delights patrons with her drinks at Slowly Shirley and at Porchlight Bar in Manhattan as well as Montana's Trailhouse in Brooklyn; Selma Slabiak, a bartender for 16 years who has worked at Donna and Shanty and is currently the head mixologist at Aska; and Shantel Grant, a first generation Jamaican - American who demonstrates her bartending skills at Forrest Point in Brooklyn.

Magazine publisher Conde Nast hosted a commemorative event for Bacardi rum in New York.

It's an Italian classic, no - bake dessert which is essentially layers of sponge - like cookies, soaked in espresso, and rum, then dusted with cocoa powder, and enveloped in a luscious layer of light, and fluffy mascarpone mousse cream - mmm... It's my husband's favorite dessert, and I almost always make it for his birthday.

The finalists of the competition were flown to Trinidad in March 2011 for the championship round and while in town, the bartenders were treated to tours of the bitters museum, the rum distillery and the unique experience of participating in Trinidad's famous Carnival parades, the company says.

I also used coconut rum in the cupcakes (did I not say this is not for the coconut hater?)

The rum is first aged in American white oak barrels for 9 - 12 years, and then moved to Spanish sherry casks for up to FIFTY YEARS.

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.

And for an adult kick you could add in some rum — and serve to celebrate the Notting Hill Carnival which is just around the corner