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cooking.nytimes.com
This recipe is by Steven Stern. Tell us what you think of it at The New York Times - Dining - Food.
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Crushed pineapple, spiced rum, and chopped macadamia nuts flavor this tropical poke cake, made moist with a butter-rum glaze.
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These no-bake cookies are a traditional Czech treat. They're beehive-shaped cocoa cookies with a rum filling and a cookie base.
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Those of us familiar with the famous Viennese Sacher Torte can now make an easy facsimile. Maybe not as rich, but just as tasty!
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Homemade eggnog is rich, extravagant, irresistible. But the ingredients - heavy cream, raw eggs, sugar and booze - give one pause. A few years back, I discovered a delicious high-flavor, no-risk alternative: milk punch, made with whole milk (no cream, no eggs). And it's easy to make. No cooking, no whipping egg whites and cream: Just mix and freeze. Make a pitcher today, and stick it in the freezer for the season. The spirits keep the milk from freezing; the freezer keeps the milk from spoiling. But remember, it's potent - one of my friends calls it 'the adult milkshake'!
Ingredients: sugar, rum, brandy, vanilla, milk, nutmeg
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A nondairy dessert that’s nice and creamy.
Ingredients: water, sugar, chocolate, coconut milk, rum
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Are you Ready for A Fiesta Party... Try this Dessert its a Magarita in a Cake form...
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Get Gingerbread Martini Recipe from Food Network
www.delish.com
A grown-up slushie.
Ingredients: ginger beer, ginger, juice, ice, rum
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Originally made with shaved ice, now made in a blender.
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Mojito's made cool and easy. Very nice on a hot summer night!!
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A very refreshing rum cocktail with a watermelon twist. All you need are light rum, lime juice, simple syrup, and watermelon puree.
Ingredients: watermelon, rum, lime juice, syrup, lime