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This egg-free version of Coquito, a Puerto Rican coconut rum cocktail served at Christmas, is sure to be a hit at your next holiday party.
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We absolutely adore this drink; sweet and refreshing, it's always a hit at parties!
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Beets and onions are marinated in an aged balsamic dressing and served on fresh spinach leaves.
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This recipe is by Oliver Schwaner-Albright and takes 25 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Good for serving one or serving a crowd, rummy planter’s punch is just off-sweet and surprisingly subtle.
Ingredients: rum, lime juice, syrup
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Strawberry-flavored gelatin and mango-flavored rum combine in these easy and brightly colored Jell-O® shots that are great for parties.
Ingredients: water, mango
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This recipe is by William L. Hamilton and takes 2 minutes. Tell us what you think of it at The New York Times - Dining - Food.
Ingredients: gin