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Each of these pineapple Jell-O® shots contains a juicy chunk of pineapple crystallized in a fruity infusion of strawberry vodka, banana rum, and pineapple juice.
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Cool off on a summer day with a pina colada-inspired blend of Irish cream liqueur with rum, pineapple juice, and cream of coconut.
cooking.nytimes.com
The New York Times food editor Jane Nickerson first published this recipe in 1957 as part of an article on New Orleans-style Creole cooking Adapted from Brennan’s restaurant, this recipe is meant to be a showstopper But it’s deceptively easy
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Considered Cuba's national drink, this lime and rum cocktail is a favorite with pirates, swashbucklers, and colorful characters in the Caribbean and beyond.
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With coconut, rum, and fruit flavors, this refreshing cocktail is a tropical treat not to be missed.
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Thought to have been a drink among sailors, the black rat is orange juice, dark rum, and cola mixed together to ward off scurvy and perfect for Halloween parties.
Ingredients: ice, orange juice, rum, cola
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Using coconut milk keeps this flan dairy-free, while adding dark spiced rum gives it Caribbean flair and offsets the rich, smooth caramel.
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This recipe was originally created by a man called Monchito in Puerto Rico in 1954. Coconut, pineapple and rum blended with cream and ice.
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This Mexican rompope recipe is made without egg, eggnog without egg so to speak; it uses vanilla pudding mix, condensed milk, and rum.
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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This fruity punch has plenty of rum mixed with limeade and grenadine, with club soda for fizz. Garnish with cherries, orange slices or other fresh fruit.
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Coquito is a Puerto Rican take on eggnog, delivering a creamy, coconut-flavored rum beverage perfect for the holidays.