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Rum Raisin Bread
Snack

Rum Raisin Bread

4.5

Prep
15 min
Cook
40 min
Total
175 min

Instructions

  1. 1 In a small bowl, pour rum over raisins. Let stand for 30 minutes and drain.
  2. 2 Place ingredients in pan in the order recommended by the manufacturer. Use the regular setting for a 1 pound loaf.
  3. 3 If your machine has a Fruit setting, add the raisins at the signal, or about 5 minutes before the kneading cycle has finished.

By Jill M.

Chef John's Hot Cross Buns
Snack American

Chef John's Hot Cross Buns

4.7

Prep
45 min
Cook
15 min
Total
350 min

Instructions

  1. 1 Make the dough: Heat rum in a small saucepan until steaming. Place currents into a small bowl and pour steaming rum over top; let sit for about 2 hours to soften. Drain; reserve liquid for another use.
  2. 2 Whisk warm milk, 1/4 cup bread flour, and yeast together in the bowl of a stand mixer. Let stand until small bubbles start to rise to the surface, about 15 minutes. Add sugar, beaten egg, lemon and orange zest, cinnamon, salt, cardamom, and nutmeg. Add melted butter, then spoon in most of the remaining bread flour (you might not need it all). Mix with a dough hook attachment until dough pulls away from the sides of the bowl and becomes slightly elastic, 5 or 6 minutes. Continue kneading until dough is soft and shiny, about 10 minutes. Remove dough from dough hook and shape into a ball. Transfer to a lightly floured work surface.
  3. 3 Flatten dough into a large oval about 1/2-inch thick. Sprinkle strained currants evenly over the surface. Fold dough into thirds, then turn and fold into thirds again. Reshape dough into a round ball. Transfer to a lightly oiled mixing bowl. Cover and let rise in a relatively warm, draft-free place until doubled in volume, about 2 hours.
  4. 4 Poke dough down a bit with your fingertips. Transfer to a lightly floured work surface and flatten out into an even shape. Divide into 16 equal pieces using a bench scraper. Roll each piece of dough into a round ball. Arrange evenly on a silicone-lined baking sheet. Let rise for 15 minutes.
  5. 5 Mix 1/3 cup all-purpose flour with 1/4 cup water in a mixing bowl until mixture is thick enough to hold its shape but thin enough to pipe. Transfer to a piping bag and pipe a cross on top of risen bun. Let rise until doubled in volume again, another 15 or 20 minutes.
  6. 6 Preheat the oven to 425 degrees F (220 degrees C).
  7. 7 Bake the buns in the preheated oven until golden brown, about 15 minutes.
  8. 8 Meanwhile, make the glaze: Bring sugar and water to a simmer over medium heat. Cook until sugar dissolves and mixture starts to thicken, or until it reaches a temperature of 225 degrees F (110 degrees C). Remove from the heat.
  9. 9 Let buns cool on a rack for 5 minutes before glazing. Brush glaze lightly over the tops of the buns.

By John Mitzewich

Pear and Hazelnut Frangipane Tart
Snack American

Pear and Hazelnut Frangipane Tart

5.0

Prep
15 min
Cook
50 min
Total
135 min

Instructions

  1. 1 Combine the flour, sugar and salt in a food processor. Add the cold butter and pulse ten times until the butter is the size of large peas. Add 3 tablespoons of cold water and pulse until it comes together. Turn onto a lightly floured work surface and bring the dough together, forming a disk. Wrap in Reynolds® Parchment Paper and refrigerate for at least 45 minutes.
  2. 2 On a lightly floured work surface, roll the dough to 1/8-inch thickness. Fill a 9-inch tart mold or rectangle tart mold with the dough. Cut off excess from the top and refrigerate for another 15 minutes.
  3. 3 Preheat oven to 400 degrees F. Cover the top of the dough with Reynolds Wrap® Aluminum Foil and weigh down with pie weights or dry beans. Bake for 15 minutes. Remove the foil and pie weights and let cool.
  4. 4 Combine the hazelnuts and sugar in the food processor. Pulse to a fine powder. Add the butter, egg, flour, vanilla, rum and salt. Process until it comes together as a paste.
  5. 5 Spread the mixture over the partially baked tart. On the top, arrange the pear slices in a pattern. Bake the tart for 30 to 35 minutes until golden brown. Let it cool for 10 minutes before slicing.

By Reynolds KitchensR

Tres Leches Cake from Reynolds Wrap®
Snack American

Tres Leches Cake from Reynolds Wrap®

Prep
30 min
Cook
25 min
Total
235 min

Instructions

  1. 1 Preheat oven to 350 degrees F and place rack in the center of the oven. Line a 9x13 inch baking pan with Reynolds Wrap® Non-Stick Foil and set aside.
  2. 2 Combine the flour, baking powder and salt in a medium bowl and set aside.
  3. 3 Whip together the egg whites in the bowl of an electric stand mixer fitted with a whisk attachment. Add the cream of tartar and whip until soft peaks form, about 5 to 7 minutes. Remove the egg whites to a separate bowl.
  4. 4 Beat the egg yolks in the mixing bowl using a paddle attachment until thick and pale in color. Add the granulated sugar and beat on high for about 5 minutes, until very thick and ribbons fall when you lift the paddle attachment. Stir in the vanilla extract, almond extract and milk until smooth. Add the flour mixture and stir until just combined.
  5. 5 Fold in the egg whites, in three increments, making sure to thoroughly incorporate the whites but try not to over-mix.
  6. 6 Pour batter into prepared baking pan and bake for about 25 to 30 minutes, or until a toothpick inserted in the middle comes out clean. Remove from the oven and allow to cool completely on a wire rack.
  7. 7 Whisk together the three milks in a medium bowl. Whisk in the rum and vanilla extract. Using a wooden skewer, poke holes all throughout the cooled cake. This will allow for the milk mixture to seep in. Pour the milk evenly over the cake. Cover with Reynolds Wrap® Non-Stick Foil and allow to chill in the fridge for about 3 hours or overnight.
  8. 8 Whip together the heavy cream along with the powdered sugar, salt and vanilla extract until soft peaks form. Spread the whipped cream over the chilled cake. Decorate with sprinkles and cherries. Slice generously and enjoy!

By Reynolds KitchensR

Rich Tiramisu
Dessert Italian

Rich Tiramisu

4.0

Prep
30 min
Cook
Total
210 min

Instructions

  1. 1 Mix coffee, milk, 2 tablespoons sugar, and 2 tablespoons rum together in a bowl. Soak lady fingers in the coffee mixture. Layer 1/2 of the soaked ladyfingers in the bottom of a 9x13 inch pan.
  2. 2 Beat egg yolks and 2 tablespoons sugar together in a bowl; add mascarpone cheese and 1 tablespoon of rum and mix well.
  3. 3 Beat egg whites in a bowl using an electric mixer until stiff peaks form; fold into mascarpone cheese mixture. Spread 1/2 of mixture over soaked lady fingers; cover with second 1/2 of soaked lady fingers and cover evenly with remaining mascarpone cheese mixture. Sprinkle top with cocoa powder. Refrigerate at least 3 hours.

By Jac Kie

Crostoli Pastries
Dessert Italian

Crostoli Pastries

4.3

Prep
40 min
Cook
20 min
Total
80 min

Instructions

  1. 1 Beat together salt, sugar, and eggs on high in an electric mixer fitted with the whisk attachment until very fluffy. Stir in evaporated milk, vanilla, and rum. Gradually mix in flour.
  2. 2 Knead with a dough hook until dough is smooth and elastic, about 10 minutes. If dough is still sticking to bowl after 5 minutes, add 2 tablespoons of additional flour, 1/2 tablespoon at a time until dough pulls away from sides of bowl. Remove dough, cover with plastic, and set aside for 20 minutes.
  3. 3 Add oil to a deep fryer or Dutch oven to a depth of 2 inches, and heat over medium heat to 350 degrees F (175 degrees C).
  4. 4 Separate dough into small portions. Roll out dough portions until very thin, about 1/16 inch, on a lightly floured surface. Cut into long, narrow strips (about 6x1 inch). Make a slit in the center of each strip with a knife, and draw one end through the slit.
  5. 5 Fry in batches in hot oil until puffy, blistered, and light golden brown, about 1 to 2 minutes. Remove to paper towels to cool. Sprinkle with confectioners' sugar. Store in an airtight container.

By Tiffany Taylor

Basil Mushrooms in Cream Sauce
Dinner Italian

Basil Mushrooms in Cream Sauce

3.8

Prep
15 min
Cook
15 min
Total
30 min

Instructions

  1. 1 Melt the butter with the olive oil in a skillet over medium heat. Cook the mushrooms and basil in the mixture until the mushrooms are warm. Pour the rum and sherry over the mushrooms and continue to cook until the mushrooms soften. Stir in the lemon juice, sour cream, and Parmesan cheese; simmer until heated through. Season with salt to serve.

By Aaron Phillips

Tiramisu
Dessert Italian

Tiramisu

4.9

Prep
30 min
Cook
5 min
Total
335 min

Instructions

  1. 1 Gather the ingredients.
  2. 2 Whisk egg yolks and sugar together in a medium saucepan until well blended.
  3. 3 Whisk in milk and cook over medium heat, stirring constantly, until mixture comes to a boil.
  4. 4 Boil gently for 1 minute, then remove from the heat and allow to cool slightly.
  5. 5 Cover tightly and chill in the refrigerator for 1 hour.
  6. 6 Beat cream and vanilla in a medium bowl with an electric mixer until stiff peaks form.
  7. 7 Remove egg yolk mixture from the refrigerator; add mascarpone cheese and whisk until smooth.
  8. 8 Combine coffee and rum in a small bowl. Split ladyfingers in half lengthwise and drizzle with the coffee mixture. Arrange 1/2 of the soaked ladyfingers in the bottom of a 7x11-inch dish.
  9. 9 Spread 1/2 of the mascarpone mixture over the ladyfingers, then spread 1/2 of the whipped cream over top. Repeat layers once more.
  10. 10 Sprinkle cocoa powder over top.
  11. 11 Cover and refrigerate until set, 4 to 6 hours.
  12. 12 Enjoy!

By Christine

Butterscotch Budino
Dessert Italian

Butterscotch Budino

4.6

Prep
15 min
Cook
20 min
Total
235 min

Instructions

  1. 1 Combine brown sugar, salt, and water in a deep, heavy-bottomed saucepan and place over medium-high heat. Bring to a boil; cook until caramel is very dark, and bubbles appear, 7 to 10 minutes. Immediately turn off the heat.
  2. 2 Carefully whisk in 2 tablespoons butter; pour in heavy cream and continue to stir. Be careful, as mixture may boil up in the pan. Stir over medium-low heat until sugar dissolves. Whisk in milk.
  3. 3 Whisk whole egg, egg yolks, and 2 tablespoons plus 1 teaspoon cornstarch together in a mixing bowl. Slowly whisk in 1 cup of hot cream mixture to temper egg mixture. Whisk egg mixture into the saucepan and increase heat to medium-high. Bring to a simmer, and cook, whisking, until mixture thickens, about 2 minutes.
  4. 4 Remove from heat and pour into a fine-mesh strainer set over a bowl to remove any lumps. Whisk in rum.
  5. 5 Pour into serving glasses. Let cool to room temperature, about 20 minutes, before wrapping in plastic wrap and refrigerating until thoroughly chilled, 3 to 4 hours.

By John Mitzewich

Nutty Pina Colada Biscotti
Dessert Italian

Nutty Pina Colada Biscotti

4.9

Prep
15 min
Cook
46 min
Total
61 min

Instructions

  1. 1 In a large bowl, cream together the butter and 1 1/3 cups of sugar until light and fluffy. Beat in the eggs one at a time, mixing well after each one. Stir in the rum, pineapple juice and coconut extract until well blended. Combine the flour, baking powder and salt; stir into the batter. Stir in the pistachio nuts, pineapple and coconut until evenly distributed. Cover and refrigerate for about 10 minutes.
  2. 2 Preheat the oven to 350 degrees F (175 degrees C). Lightly grease two cookie sheets.
  3. 3 Divide the dough into four equal parts. Form each piece of dough into a 12 inch long log shape on a lightly floured surface. Place two logs onto each cookie sheet, and pat down until they are about 3 inches wide. There should be at least 2 inches of space between each log.
  4. 4 Bake for 30 minutes in the preheated oven, until firm but not crisp. Remove from the oven, and allow to cool for at least 10 minutes.
  5. 5 Place the biscotti bars on a cutting board, and use a serrated knife to cut into 3/4 inch wide diagonal slices. Return the slices to the baking sheets cut side down. Return to the oven. Bake for 8 minutes, then turn the cookies over, and bake for an additional 8 minutes, or until lightly toasted. Cool completely, then store in an airtight container.

By Mc Coy

Sicilian Fig Cookies
Dessert Italian

Sicilian Fig Cookies

4.5

Prep
30 min
Cook
15 min
Total
55 min

Instructions

  1. 1 For the pastry: Combine flour, sugar, baking powder, and salt in a large mixing bowl. Add butter, eggs, vanilla, and milk; mix into a smooth dough. Turn dough out and shape into a circle; cut into 4 equal pieces, cover in plastic wrap, and chill.
  2. 2 For the filling: Zest and juice orange into a large bowl; add figs, raisins, and nuts. Transfer mixture to a food processor; blend until evenly chopped. Stir in honey, rum, and cinnamon; set aside.
  3. 3 Preheat the oven to 400 degrees F (200 degrees C). Grease cookie sheets.
  4. 4 Remove dough from the refrigerator. Roll one piece of dough at a time into an 8-inch wide strip about 1/4-inch thick. Cut lengthwise in half, forming two long strips, each about 4 inches wide. Lay strips on work surface; brush top inch of each with cold water. About 1/3 of the way up from bottom of dough, place 1/4 of the filling in a 1-inch wide strip, running from end to end. Fold the moistened edge of dough over the filling and press to seal edges. Cut each strip into 1-inch rectangles and place on the prepared cookie sheets. Repeat with remaining sections of dough.
  5. 5 Bake in preheated oven until tops are golden, about 13 to 16 minutes. Let cool on cookie sheets for 10 minutes. Transfer to wire racks.

By Letricia

Chiacchiere with Sanguinaccio
Dessert Italian

Chiacchiere with Sanguinaccio

5.0

Prep
30 min
Cook
30 min
Total
120 min

Instructions

  1. 1 Sift the flour, 5 tablespoons sugar, and salt into a large bowl, and make a well in the center. Whisk together the eggs, butter, olive oil, wine, rum, and lemon zest in a separate bowl until smooth; pour into the flour mixture. Stir together until a dough forms, then knead on a lightly floured work surface until smooth and elastic, about 10 minutes. Place into a lightly oiled bowl, cover with plastic wrap, and set aside for 1 hour.
  2. 2 While the dough rests, stir together 5 cups white sugar, cocoa powder, cinnamon, and cornstarch in a large saucepan. Slowly pour in the milk, whisking constantly. Stir in the vanilla. Add the unsweetened chocolate, and bring to a simmer over medium heat, stirring constantly. Simmer for 5 minutes, stirring constantly, then remove from the heat and allow the sauce to cool to room temperature.
  3. 3 Transfer the dough to a lightly floured work surface. Roll with a well-floured rolling pin to a thickness of 1/8 of an inch. Use a sharp knife to cut the dough into 2x5 inch rectangles. Alternately, pinch off an egg-sized piece of dough and roll it through a pasta machine. Repeat with the remaining dough.
  4. 4 Heat oil in deep-fryer to 375 degrees F (190 degrees C).
  5. 5 Fry the Chiacchiere a few at a time until golden brown; remove and drain on a paper towel-lined plate. To serve, pour the cooled Sanguinaccio sauce into a bowl, and sprinkle with chocolate chips to garnish. Place the fried Chiacciere onto a serving platter and sprinkle with confectioner's sugar to serve.

By LaCuocaEnza

Chef John's Panettone
Bread & Baking Italian

Chef John's Panettone

4.7

Prep
45 min
Cook
40 min
Total
1525 min

Instructions

  1. 1 The day before baking, mix flour, cold water, and sourdough starter together in a bowl. Cover and leave out at room temperature, 8 hours to overnight.
  2. 2 At the same time, combine raisins, cherries, and pineapple in a separate bowl. Stir in rum. Let fruit soak, tossing occasionally, 8 hours to overnight.
  3. 3 Pour warm water into large bowl of a stand mixer fitted with a dough hook attachment. Add yeast and let dissolve for 10 minutes. Add eggs, 1/3 cup plus 2 tablespoons sugar, vanilla extract, orange zest, and lemon zest. Whisk together. Scoop in the panettone starter. Add flour and salt.
  4. 4 Knead until dough is very smooth and elastic, about 10 minutes. Stop and scrape down the sides if needed. Add butter; knead until butter is completely mixed in and dough is soft and somewhat sticky, about 5 minutes. Transfer to your work surface.
  5. 5 Toss and fold your dough into a rough ball shape using wet fingers and a bench scraper. Transfer dough back to the bowl. Cover and let rise until doubled, about 3 hours.
  6. 6 Transfer dough back to your work surface and shape into a rough ball. Place into a resealable plastic bag. Refrigerate, 8 hours to overnight.
  7. 7 Remove dough from the bag and press out into a flat rectangle. Sprinkle with flour and roll out to at least 1/2-inch thickness. Spread the dried fruit all over the surface. Roll dough up into a log, sealing in the fruit. Roll both ends of the log toward the middle and smooth it over into a ball.
  8. 8 Place dough ball into a short, wide paper panettone mold. Cover with plastic wrap and let rise until dough is at least 2/3 of the way up the sides, 3 to 4 hours.
  9. 9 Preheat the oven to 350 degrees F (175 degrees C).
  10. 10 Mix egg and water together and brush mixture on top of the panettone. Cut 2 slits crosswise on top.
  11. 11 Bake in the preheated oven until beautifully browned, 40 to 45 minutes. Poke 2 skewers through either side of the panettone and flip it over into a panettone hole or a Dutch oven. Let cool upside-down for 2 hours.
  12. 12 Pull out the skewers and slice into pieces.

By John Mitzewich

Cassata Cake
Dessert Italian

Cassata Cake

4.5

Prep
30 min
Cook
30 min
Total
300 min

Instructions

  1. 1 Gather all ingredients. Preheat the oven to 325 degrees F (165 degrees C). Grease and line two 9-inch round cake pans with parchment paper.
  2. 2 Sift flour, baking powder, and salt together in a bowl.
  3. 3 Separate the eggs and set egg whites aside. Beat egg yolks together on medium-high speed until very thick, about 4 minutes. Gradually add ½ cup of cold water. Add 1 ¼ cups of white sugar, slowly, and beat well for about 3 more minutes. Add 1 teaspoon of vanilla. Add flour mixture to egg yolk mixture and fold in.
  4. 4 Beat egg whites and cream of tartar together until stiff peaks form. Fold into egg yolk mixture; divide the cake batter between the prepared pans.
  5. 5 Bake cakes in the preheated oven for 25 minutes. Cool on wire rack for 10 minutes; invert and cool completely. While the cakes are cooling, you can make the ricotta filling and rum syrup.
  6. 6 To make the ricotta filling: Beat ricotta cheese well and add confectioner's sugar and cinnamon. Add 1 ½ teaspoons of vanilla and 2 ounces of grated chocolate. Stir in candied lemon peel and mix. Chill filling until ready to use.
  7. 7 To make the rum syrup: Place 1/3 cup of sugar and water in a small saucepan. Bring to a boil over medium heat, stirring to dissolve sugar. Boil 1 minute and then remove from heat and add rum. Cool syrup to room temperature.
  8. 8 Cut each cooled cake in half. Place one of the 4 halves on a cake board or plate and sprinkle with a little of the rum syrup.
  9. 9 Spread 1 ½ cups of the filling over this layer. Add a second layer of cake and repeat this procedure. Top the cake with the remaining piece of cake. Chill cake in the refrigerator for at least 4 hours.
  10. 10 To make the chocolate glaze: Melt 6 ounces of chocolate and cream together in a microwave-safe bowl in the microwave; whisk until smooth. Add butter and whisk until dissolved. Cool mixture until spreadable.
  11. 11 Spread over the top of the chilled cake.

By Kevin Ryan

Caramel Liqueur
Drink

Caramel Liqueur

4.4

Prep
5 min
Cook
240 min
Total
280 min

Instructions

  1. 1 Remove the labels from the cans of milk. Place the cans into a large saucepan, and cover with a few inches of water. Bring to a boil over high heat, then reduce heat to medium, cover, and simmer for 4 hours. Keep an eye on the water level, and add water as needed to keep at least an inch of water above the cans. After the cans have boiled for 4 hours, remove from the boiling water and set aside to cool for 35 minutes.
  2. 2 Open the cans and scrape the browned milk into a bowl, whisk in the spiced rum until smooth, then pour into a bottle with a top. The liqueur will keep for several months in the refrigerator.

By Stephanie P

Adult Watermelon for BBQ's
Drink

Adult Watermelon for BBQ's

4.1

Prep
2 min
Cook
Total
182 min

Instructions

  1. 1 Rinse the outer rind of the watermelon thoroughly, and pat dry. Set the watermelon in a position so it will not roll over. Press the tip of a funnel through the rind of the melon. If using a plastic funnel, you may need to cut a hole.
  2. 2 Situate the melon on a towel in the bottom of the refrigerator or on the counter. Pour rum into the funnel a little at a time, refilling as it seeps into the melon. I start the afternoon before, since we usually leave to go to events in the morning. Allow the melon to marinate at least a few hours, before removing the funnel. Slice just before serving.

By Denyse

Grenade Launcher
Drink

Grenade Launcher

5.0

Prep
1 min
Cook
Total
1 min

Instructions

  1. 1 In a shot glass, combine peach schnapps and rum. Drain entire contents into your mouth, and swallow.

By Beans

Fresh Fig Preserves with Rum
Pantry American

Fresh Fig Preserves with Rum

Prep
15 min
Cook
35 min
Total
230 min

Instructions

  1. 1 Rinse figs well. Cut off stems and cut each fig in half or quarters, depending on their size.
  2. 2 Put figs and rum in a large pot over medium-high heat; bring to a light boil. Maintain a light boil and cook for 20 minutes. Stir in sugar, increase heat to high, and bring to a boil. Once boiling, cook for exactly 6 minutes.
  3. 3 Meanwhile, inspect 3 pint-sized jars for cracks and rings for rust, discarding any defective ones. Immerse in simmering water until fig preserves are ready. Wash new, unused lids and rings in warm soapy water.
  4. 4 Remove fig preserves from the heat and distribute evenly into the hot, sterilized jars, filling to within 1/4 inch of the top. Run a clean knife or thin spatula around the insides of the jars to remove any air bubbles. Wipe rims with a moist paper towel to remove any residue. Top with lids and screw rings on tightly. Put jars upside down on a clean cloth and leave until completely cool, 3 to 4 hours.
  5. 5 Store in a cool, dry place with no light.

By grossetti

Rum and Lime Prawns
Appetizer

Rum and Lime Prawns

3.3

Prep
5 min
Cook
15 min
Total
20 min

Instructions

  1. 1 Stir together the rum and lime juice, and set aside. Melt butter in a skillet over medium-high heat. Add prawns to the skillet, and cook until they are just starting to turn pink. Spoon the rum and lime juice mixture over the prawns one tablespoon at a time. Light the rum on fire after each tablespoon. Be careful!

By MATT8816

Paradise Island
Drink

Paradise Island

3.9

Prep
2 min
Cook
Total
2 min

Instructions

  1. 1 In a blender, combine coconut rum, orange juice, grapefruit juice and frozen strawberries. Blend until smooth. Pour into glass and serve.
  2. 2 In a cocktail mixer, combine coconut rum, orange juice and grapefruit juice. Mix well and pour into glasses. Garnish with frozen strawberries.

By Allrecipes Member

Frozen Lime Daiquiri
Drink

Frozen Lime Daiquiri

4.2

Prep
5 min
Cook
Total
5 min

Instructions

  1. 1 In a blender, combine limeade concentrate, rum and ice cubes. Blend until smooth. Pour into glasses and serve immediately.

By Bea Gassman

Caribbean Queen Cocktail
Drink

Caribbean Queen Cocktail

Prep
5 min
Cook
Total
5 min

Instructions

  1. 1 Add ice to an old-fashioned glass. Pour chilled coconut rum and cola-flavored beverage over the ice. Stir.

By thedailygourmet

Grandmother's Peach Fuzz
Drink

Grandmother's Peach Fuzz

4.6

Prep
10 min
Cook
5 min
Total
15 min

Instructions

  1. 1 Place the rum, limeade concentrate, and peaches into the container of a blender. Blend until smooth. Add the ice, and blend until finely ground, sweeten with sugar, if desired. Pour into margarita glasses, and enjoy!

By WILDHARE21

Flaming Doctor Pepper
Drink American

Flaming Doctor Pepper

4.7

Prep
5 min
Cook
Total
5 min

Instructions

  1. 1 Fill a pint glass half full with beer.
  2. 2 Pour amaretto into a standard shot glass; pour rum on top so that it floats.
  3. 3 Light the shot on fire; carefully drop the lit shot into the half-full glass of beer and drink.

By Sarah