Search Results (1,102 found)
cooking.nytimes.com
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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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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Get Mai Tai Recipe from Food Network
Ingredients: rum, triple sec, passion fruit
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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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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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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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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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This homemade eggnog, spiked with rum and Scotch, will fill you with glee. Perfect for the holiday season!
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Get Blueberries Foster Recipe from Food Network
cooking.nytimes.com
A slab pie is nothing more than a regular pie writ large Baked in a 9-x-13-inch pan, this pie feeds 24 but is easier to make (and to carry) than 3 separate pies The filling was inspired by an e-mail from Pete Wells, our restaurant critic, who mused about his ideal Thanksgiving dessert; the brown sugar, ginger and rum give it a complex and more autumnal flavor than most apple pies
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Coffee liqueur, coconut rum, Irish cream, vodka and amaretto (whew!) mixed with coconut cream.