Type what you have

Ingredients

• ✓ dark rum
• lime juice
• olive oil
• soy sauce
• garlic
• cinnamon
• ginger
• hot sauce

Instructions

1. 1 Whisk lime juice, dark rum, olive oil, soy sauce, garlic, cinnamon, ginger, and hot sauce together in a bowl.

By Sunkist

Ingredients

• ✓ dark rum
• water
• guava paste
• apple cider vinegar
• tomato paste
• lemon juice
• onion
• ginger root
• soy sauce
• ketchup
• worcestershire sauce
• garlic
• scotch bonnet pepper
• kosher salt
• pepper

Instructions

1. 1 Gather the ingredients.
2. 2 Place the water, guava paste, vinegar, rum, tomato paste, lemon juice, onion, ginger, soy sauce, ketchup, Worcestershire sauce, garlic, and scotch bonnet pepper into a saucepan. Bring to a simmer over medium-high heat, whisking until evenly blended. Season to taste with salt and pepper.
3. 3 Reduce heat to medium-low and simmer until the sauce has slightly thickened and is richly flavored, 10 to 15 minutes. The sauce should be pourable. If it has become too thick, thin it with some water. Serve hot or cold.

By Amber

Ingredients

• ✓ dark rum
• egg white
• white sugar
• cream of tartar
• cashew
• butter
• egg yolk
• white sugar
• water
• cashew

Instructions

1. 1 Preheat the oven to 300 degrees F (150 degrees C). Line four 8x12-inch pans with parchment paper.
2. 2 Beat egg whites in a glass or metal bowl until foamy; sprinkle with cream of tartar. Gradually add 2 cups white sugar, continuing to beat until stiff peaks form. Fold in 2 cups chopped cashews. Divide meringue between four pans; spread evenly to edges.
3. 3 Bake in the preheated oven until light golden brown, 30 minutes. Remove meringues from the baking pans while still hot; let cool. When cool, trim edges so all 4 meringue layers uniformly shaped. Set aside.
4. 4 Beat butter in a large bowl until light and fluffy. Whip egg yolks in a separate bowl until thick and lemon colored.
5. 5 Meanwhile, combine remaining 2 cups sugar and 1 cup water in a saucepan; bring to a boil. Heat to 270 to 290 degrees F (132 to 143 degrees C) or until a small amount of syrup dropped into cold water forms hard but pliable threads. Pour hot syrup in a thin stream into beaten egg yolks, while beating at high speed. Beat in whipped butter until buttercream smooth. Beat in rum.
6. 6 Arrange 1 layer meringue on a serving plate; spread approximately 1/4 buttercream evenly to edges. Top with 1 more meringue layer; repeat spreading and topping with remaining buttercream and meringue layers, ending with buttercream. Smooth sides with spatula. Sprinkle top with remaining 2 cups chopped cashews. Freeze until solid. Cut 1 inch slices to serve frozen dessert.

By MINKCHAN

Ingredients

• ✓ dark rum
• watermelon
• ice
• sparkling water

Instructions

1. 1 Put 1 ounce rum in a jar or bowl. Add watermelon cubes, cover, and let sit until watermelon has absorbed the rum, at least 2 hours.
2. 2 Fill a glass with ice and add remaining 1 ounce rum. Add sparkling water, rum-infused watermelon, and any leftover soaking juices.

By Blakk_Foxe

Ingredients

• ✓ dark rum
• amaretto liqueur
• orange juice
• pineapple juice
• grenadine syrup

Instructions

1. 1 Fill a 12 ounce glass with ice cubes. Pour in rum and amaretto. Fill remainder of glass with half orange juice and half pineapple juice. Add a splash of grenadine for color.

By Michelle M Mitchell

Ingredients

• ✓ dark rum
• ginger beer
• ice

Instructions

1. 1 Combine ginger beer and rum in an old-fashioned glass. Add ice and stir.

By Allrecipes

Ingredients

• ✓ dark rum
• brown sugar
• espresso
• vanilla bean

Instructions

1. 1 Stir brown sugar into espresso in a bowl or container with a spout until dissolved; stir in rum. Pour mixture into a clean, dark bottle; add vanilla bean. Seal bottle tightly with a lid and let sit for 1 month before drinking.

By AllieGeekPi

Ingredients

• ✓ dark rum
• raisin
• vanilla ice cream
• nutmeg

Instructions

1. 1 Place raisins in a small bowl, pour rum on top, cover with plastic wrap, and allow to steep overnight.
2. 2 The next day, remove ice cream from the freezer; let stand at room temperature until softened but not melting, about 15 minutes.
3. 3 Scoop ice cream into a large bowl. Stir in rum-soaked raisins, any extra rum in the bowl, and nutmeg until ice cream is well combined. The rum will soften the ice cream and make mixing easier.
4. 4 Pack flavored ice cream back into the carton; refreeze until needed, at least 30 minutes.

By xxDXxx

Ingredients

• ✓ dark rum
• butternut squash
• water
• maple syrup
• nutmeg

Instructions

1. 1 Combine butternut squash, water, maple syrup, rum, and nutmeg in a saucepan; bring to a boil. Reduce heat and simmer, stirring occasionally, until squash is tender, about 15 minutes.
2. 2 Remove butternut squash from saucepan using a slotted spoon and transfer to a serving dish, reserving liquid in the saucepan. Continue simmering liquid until reduced and thickened, 5 to 10 minutes; pour over butternut squash.

By Alli Shircliff

Ingredients

• ✓ dark rum
• coffee flavored liqueur
• coffee
• whipped cream
• chocolate covered coffee bean

Instructions

1. 1 Pour rum and coffee-flavored liqueur into a decorative coffee glass. Fill the glass with hot coffee, then top with whipped cream and coffee bean.

By Filip

Ingredients

• ✓ dark rum
• semisweet baking chocolate
• chocolate wafer
• corn syrup
• chocolate sprinkle

Instructions

1. 1 Melt chocolate in a microwave-safe glass or ceramic bowl for 15 seconds at a time, stirring after each interval, until almost melted, 1 to 3 minutes. Mix crushed wafers, corn syrup, and rum into melted chocolate until well combined.
2. 2 Cover and refrigerate until firm enough to handle, about 1 hour.
3. 3 Shape into 24 balls and roll in chocolate sprinkles to coat. Place in a covered container and refrigerate for 2 days to allow flavors to develop.

By Mirelle B

Ingredients

• ✓ dark rum
• light rum
• lime juice
• passion fruit syrup
• ice

Instructions

1. 1 Combine dark rum, light rum, lime juice, and passion fruit syrup in a cocktail shaker. Add ice; cover and shake until the outside of the shaker has frosted. Strain into a chilled glass.

By Allrecipes

Ingredients

• ✓ dark rum
• water
• brown sugar
• butter
• cinnamon stick
• clove
• salt
• nutmeg

Instructions

1. 1 Combine water, rum, brown sugar, butter, cinnamon sticks, cloves, salt, and nutmeg in a slow cooker. Steep on Low until flavors combine, 2 to 6 hours.

By Meyersgold

Ingredients

• ✓ dark rum
• coffee-flavored liqueur
• coconut liqueur
• rum
• lemon
• pineapple juice
• maraschino cherry

Instructions

1. 1 In a mixing glass combine coffee liqueur, dark rum, coconut liqueur, 151 rum, lemon juice and pineapple juice. Pour over ice into a tall glass and garnish with a cherry.

By Diane Lloyd

Ingredients

• ✓ dark rum
• milk
• evaporated milk
• sucralose sweetener
• nutmeg
• egg yolk
• vanilla extract

Instructions

1. 1 Whisk together the nonfat milk, evaporated milk, sucralose sweetener, nutmeg, and egg yolks in a heavy saucepan. Warm over very low heat, stirring constantly, until the mixture reaches 160 degrees F (70 degrees C), about 10 minutes. Pour the eggnog through a strainer. Stir in vanilla extract. Refrigerate until chilled, about 2 hours.
2. 2 Just before serving, stir in dark rum, if using.

By BTSYLYNN

Ingredients

• ✓ dark rum
• light rum
• amber rum
• orange curacao liqueur
• pineapple juice
• sweet and sour mix

Instructions

1. 1 Fill a large glass with ice; use a stir stick to mix in the light rum, amber rum, orange Curacao, pineapple juice, and sweet and sour mix.
2. 2 Slowly and gently drizzle the dark rum on top of the cocktail so it floats on top of the drink.

By bill r

Ingredients

• ✓ dark rum
• butter
• brown sugar
• confectioners' sugar
• ice cream
• cinnamon
• water
• nutmeg

Instructions

1. 1 Combine butter, brown sugar, and confectioners' sugar in a large coffee mug; stir the mixture together with a fork until well combined. Pour in the rum, add the ice cream and cinnamon, and fill the remainder of the mug with simmering water. Mix the drink with the fork until the ice cream and butter have melted together to make a creamy topping. Sprinkle with a dash of nutmeg, and serve.

By witchywoman

Ingredients

• ✓ dark rum
• ✓ dark rum
• yellow cake mix
• banana
• water
• pecan
• egg
• baking soda
• butter
• confectioners' sugar
• vanilla extract

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease and flour two 9-inch round cake pans.
2. 2 Make the cake: Stir cake mix, bananas, rum, water, pecans, eggs, and baking soda in a large bowl until combined, then beat with an electric mixer on medium speed for 2 to 4 minutes. Pour into the prepared pans.
3. 3 Bake in the preheated oven until a toothpick inserted into the center comes out clean, 25 to 30 minutes. Cool pans on a wire rack for 5 minutes. Run a table knife around the edges to loosen cakes; invert carefully onto a cooling rack and let cool completely, about 25 more minutes.
4. 4 Meanwhile, make the frosting: Beat butter in a mixing bowl with an electric mixer until creamy. Gradually mix in confectioners sugar; blend thoroughly. Mix in rum and vanilla until smooth.
5. 5 Spread frosting on cooled cake tops, then stack layers and frost sides.

By Lmdinco

Ingredients

• ✓ dark rum
• egg yolk
• white sugar
• heavy cream
• cognac
• cinnamon
• nutmeg
• clove

Instructions

1. 1 Beat egg yolks and sugar together in a large bowl until pale yellow; stir in cream, rum, cognac, cinnamon, nutmeg, and cloves. Refrigerate until chilled, at least 1 hour.

By ODONTECH

Ingredients

• ✓ dark rum
• vanilla wafer cookie
• semisweet chocolate chip
• corn syrup
• confectioners' sugar

Instructions

1. 1 Process cookies in a food processor into fine crumbs.
2. 2 Heat chocolate and corn syrup together in a medium saucepan over low heat. Cook, stirring often, until chocolate is smooth, about 5 minutes. Remove from heat; stir in rum and confectioners' sugar until smooth. Fold in cookie crumbs; dough will be sticky.
3. 3 Refrigerate mixture until dough is firm, about 15 minutes. Cover 2 plates with waxed paper; dust with confectioners' sugar.
4. 4 Roll dough into 1-inch balls; place on the prepared plates. Dust with confectioners' sugar. Refrigerate until firm, about 30 minutes.
5. 5 Transfer to a resealable bag with more confectioners' sugar. Seal the bag and gently shake to coat.

By Matt Story

Ingredients

• ✓ dark rum
• banana liqueur
• apricot liqueur
• coconut rum
• grenadine syrup
• honey
• lemon juice
• orange juice
• pineapple juice
• ice cube

Instructions

1. 1 In a blender, combine dark rum, banana liqueur, apricot liqueur, coconut rum, grenadine, honey, lemon juice, orange juice, pineapple juice and 3 or 4 ice cubes. Blend until smooth. Pour into glasses with ice and serve.

By CHERYL BLUE

Ingredients

• ✓ dark rum
• half-and-half
• sugar
• egg yolk
• vanilla extract
• heavy cream
• scotch whiskey
• vanilla ice cream

Instructions

1. 1 In a saucepan over low heat, stir together the half-and-half and sugar. Whisk in egg yolks and cook until light custard forms; do not boil. Remove from heat and cool, then place in refrigerator and chill overnight.
2. 2 Into the chilled mixture, stir in vanilla, cream, dark rum, scotch, and vanilla ice cream. Serve cold.

By Sara

Ingredients

• ✓ dark rum
• apple juice
• brown sugar
• mango
• banana
• strawberry
• cinnamon
• vanilla ice cream

Instructions

1. 1 Set a large pan on the stove over medium-high heat. Pour apple juice into the pan and add brown sugar; let it simmer until golden and bubbling, about 4 minutes.
2. 2 Put mango, banana, and strawberry slices in the pan with cinnamon. Stir to cover fruit with the sauce and cook for 3 minutes.
3. 3 Remove pan from the heat and add rum. Place back on the heat and use a long lighter to set it on fire. Once the flame has gone out, cook for 1 more minute.
4. 4 Divide fruit evenly between 3 bowls and top each with 1/2 scoop ice cream.

By jjbazoka Music

Ingredients

• ✓ dark rum
• egg
• white sugar
• nutmeg
• heavy cream
• half-and-half

Instructions

1. 1 Gather all ingredients.
2. 2 Mix egg yolks, 2 cups sugar, rum, and nutmeg together in a large mixing bowl. Cover with plastic wrap and refrigerate 8 hours to overnight to "cure."
3. 3 Beat egg whites and remaining 1 cup sugar in a bowl using an electric mixer until firm peaks form.
4. 4 Fold in heavy cream. Fold in the egg yolk mixture. Beat in half-and-half until well combined.
5. 5 Pour into lidded jars or containers, refrigerate, and shake before serving.

By Donna Fair

Ingredients

• ✓ dark rum
• egg
• white sugar
• bourbon
• whipping cream
• half-and-half
• milk
• brandy
• nutmeg

Instructions

1. 1 Beat the eggs and sugar together in a very large bowl until thick and light-colored. Stir in the bourbon and rum, mixing until sugar has dissolved. Let stand about 1 hour.
2. 2 Meanwhile, whip the egg whites in a separate bowl until stiff peaks form.
3. 3 Stir the whipping cream and half and half into the egg yolk mixture until thoroughly blended. Slowly stir in the brandy. Fold in the egg whites, blending evenly. Cover and refrigerate two hours before serving. May be stored in the refrigerator up to one week.
4. 4 Serve in small cups or glasses dusted with a pinch of nutmeg.

By Baumannowski

Ingredients

• ✓ dark rum
• egg
• half-and-half
• white sugar
• vanilla extract
• pumpkin bread
• butterscotch caramel ice cream topping
• heavy cream

Instructions

1. 1 Preheat oven to 325 degrees F (165 degrees C). Prepare a 9-inch pie pan with cooking spray.
2. 2 Whisk together the eggs, half-and-half, sugar, and vanilla in a bowl. Arrange the cubed pumpkin bread in the pie pan. Pour the egg mixture over the bread cubes.
3. 3 Bake in preheated oven until a knife inserted into the center of the dish comes out clean, 30 to 35 minutes.
4. 4 Combine the caramel sauce, heavy cream, and rum in a medium microwave-safe bowl. Heat on High in microwave for 45 seconds; whisk. Drizzle sauce over bread pudding to serve.

By cee

Ingredients

• ✓ dark rum
• coconut milk
• coconut cream
• water
• long-grain rice
• vanilla bean
• cinnamon stick
• brown rice syrup

Instructions

1. 1 Place coconut milk and coconut cream in the refrigerator.
2. 2 Place water and rice in a blender. Blend until rice is coarsely ground. Pulse until rice is finely ground. Pour mixture into a jar or bowl. Add vanilla bean halves and cinnamon stick pieces. Cover and refrigerate, 8 hours to overnight.
3. 3 Strain rice 'milk' mixture through cheesecloth. Scrape vanilla seeds from the pod and add to the milk. Discard rice pulp and cinnamon stick pieces.
4. 4 Blend strained rice milk, coconut milk, coconut cream, brown rice syrup, and rum until well combined.
5. 5 Pour into an ice cream maker and freeze according to manufacturer's directions, 15 to 20 minutes. Freeze the mixture for 2 to 3 hours before serving.

By Buckwheat Queen

Ingredients

• ✓ dark rum
• ice cube
• orange juice
• grapefruit juice
• pineapple juice
• grenadine syrup
• light rum
• vodka

Instructions

1. 1 Place ice cubes into a blender, and pour in the orange juice, grapefruit juice, pineapple juice, grenadine, light rum, dark rum, and vodka. Cover, and blend until smooth. Pour into tumblers to serve.

By Mary Fortman

Ingredients

• ✓ dark rum
• pineapple juice
• cream of coconut
• orange juice
• ice
• nutmeg

Instructions

1. 1 Shake or stir pineapple juice, rum, cream of coconut, and orange juice together and pour over ice in a tall glass. Sprinkle nutmeg on top and serve.

By Allrecipes Member

Ingredients

• ✓ dark rum
• egg
• butter
• white sugar
• raspberry jam
• vanilla extract
• all-purpose flour
• baking powder
• walnut
• pecan

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Grease and flour one 9 inch tube pan.
2. 2 Separate the eggs. In a bowl, beat the egg whites until stiff. Set aside.
3. 3 In a large bowl, beat the butter with the sugar until thoroughly creamed. Beat in the egg yolks, then the jam, vanilla extract, and dark rum.
4. 4 In a small bowl, stir together the flour and baking powder. Beat the flour mixture into the creamed mixture, then stir in the nuts. Stir about 1/3 of the beaten egg whites into the batter to lighten it and then fold in the rest gently but thoroughly. Pour the batter into the prepared pan.
5. 5 Bake at 350 degrees F (175 degrees C) for 65 to 70 minutes or until a toothpick inserted near the center comes out clean. Transfer to a rack to cool. Makes about 12 servings.

By Carol