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Cubacrany
Drink

Cubacrany

4.3

Prep
3 min
Cook
Total
3 min

Instructions

  1. 1 Place 4 ice cubes in each 6-ounce glass. Pour 2 ounces of Puerto Rican white rum in each glass. Squeeze the juice of 1/4 of lemon in each glass. Pour in 3 ounces of cranberry juice. Stir.

By Deborah L Gonzalez

No-Sweat Mojito
Drink

No-Sweat Mojito

4.0

Prep
5 min
Cook
Total
5 min

Instructions

  1. 1 Muddle 4 mint sprigs and sugar together in a mixing glass until crushed.
  2. 2 Add rum and stir to dissolve sugar. Strain into 2 ice-filled Collins or rocks glasses. Top with lime-flavored seltzer and garnish each glass with a remaining mint sprig.

By Juliana Hale

Mint Mojito Coffee Ice Cream
Dessert

Mint Mojito Coffee Ice Cream

4.0

Prep
10 min
Cook
15 min
Total
385 min

Instructions

  1. 1 Heat milk, ground coffee, 1/4 cup brown sugar, and mint in a saucepan over low heat until warmed through, 7 to 10 minutes.
  2. 2 Whisk egg yolks and remaining 1/2 cup brown sugar in a bowl; slowly whisk in about 1 cup hot milk mixture. Pour egg yolk mixture into saucepan and continue to heat until custard is thickened, about 5 minutes.
  3. 3 Line a sieve with cheesecloth and strain custard into a large bowl; discard solids. Whisk heavy cream into custard. Cover and refrigerate until chilled, 4 to 5 hours.
  4. 4 Stir rum and chocolate into chilled custard and pour into an ice cream maker. Freeze according to manufacturer's directions.

By Allrecipes Member

Watermelon Mojito Granita
Drink

Watermelon Mojito Granita

Prep
10 min
Cook
Total
250 min

Instructions

  1. 1 Remove rind from watermelon; dice into large cubes. Add watermelon, water, sugar, and mint leaves to an electric blender. Blend until pureed.
  2. 2 Pour in rum and give it a couple of stirs to incorporate. Pour mixture into a 9x12-inch pan and place in the freezer for 4 hours. Scrape the mixture with a fork every 1 to 2 hours. It will not freeze completely due to the rum.
  3. 3 Serve in a shallow bowl or a nice glass.

By Diana Mc

Coquito Balls (Caribbean-Style Rum Balls)
Dessert Caribbean

Coquito Balls (Caribbean-Style Rum Balls)

Prep
20 min
Cook
Total
20 min

Instructions

  1. 1 Place coconut flakes in food processor and pulse until finely chopped with some chunks of coconut still visible; do not process to a powdered consistency. Transfer to a bowl and mix with 1/4 cup of powdered sugar. Set aside.
  2. 2 Process coconut cookies in batches in the food processor until they become fine crumbs. When all cookies have been processed, measure 5 cups crumbs and pour them into a large mixing bowl. Discard any additional crumbs or reserve for another use.
  3. 3 Add remaining 1 cup powdered sugar, cocoa powder, cinnamon, and nutmeg to the mixing bowl and mix with cookie crumbs until well combined.
  4. 4 Mix together rum and sweetened condensed milk in a small measuring cup; pour slowly into the cookie crumb mixture, stirring to combine. Mix everything until well blended.
  5. 5 Use your hands to form dough into about thirty-six 1 1/4-inch balls. Roll each ball in the reserved coconut-sugar mixture until well coated, lightly pressing in the coconut topping. Store in an airtight container in the refrigerator until ready to serve or gift.

By fabeveryday

'But Why Is The Rum Gone?' Grilled Shrimp
Dinner American

'But Why Is The Rum Gone?' Grilled Shrimp

4.8

Prep
20 min
Cook
5 min
Total
40 min

Instructions

  1. 1 Combine mint leaves, sugar, and shallot in a bowl; pound with a spoon to crush coarsely. Whisk rum and 1/4 cup lime juice into mint mixture to make a marinade. Stir lime zest into the marinade; season with salt and black pepper.
  2. 2 Pour marinade into a resealable plastic bag. Add the shrimp, coat with the marinade, squeeze out excess air, and seal the bag. Marinate at room temperature 15 to 20 minutes.
  3. 3 Preheat an outdoor grill for medium-high heat and lightly oil the grate.
  4. 4 Remove shrimp from marinade and thread onto 6 bamboo or metal skewers, all facing the same way. Discard marinade.
  5. 5 Cook the skewers on the preheated grill, turning frequently until nicely browned on all sides, and the meat is no longer pink in the center, about 5 minutes. Drizzle 2 tablespoons fresh lime juice over the skewers to serve.

By Sarah

Chocolate Rum Cake
Dessert American

Chocolate Rum Cake

4.6

Prep
25 min
Cook
60 min
Total
85 min

Instructions

  1. 1 Preheat the oven to 325 degrees F (165 degrees C). Grease a 10-inch Bundt pan; place chopped walnuts in the bottom of the pan.
  2. 2 Beat cake mix, pudding mix, eggs, oil, 1/2 cup of water, and 1/2 cup of rum in a large bowl with an electric mixer on high speed for 2 minutes. Pour batter into prepared Bundt pan over the walnuts.
  3. 3 Bake in the preheated oven until a skewer inserted into the cake comes our clean, 50 to 60 minutes.
  4. 4 To make the rum glaze: Combine butter, sugar, 1/4 cup of rum, and 1/4 cup water in a saucepan. Bring mixture to a boil and cook for 2 minutes; pour immediately over still warm cake.

By Suzanne Stull

Pomegranate Granita
Drink

Pomegranate Granita

4.5

Prep
10 min
Cook
Total
10 min

Instructions

  1. 1 Place the ice, Cointreau, rum, and pomegranate syrup into a blender, blend until smooth. Moisten the rim of a tumbler with the cut edge of the orange slice, and dip the glass into the sugar to line the rim. Pour the granita into the glass, and garnish with the orange slice to serve.

By Kasey

Eggnog Poke Cake (Tres Leches Style)
Dessert Mexican

Eggnog Poke Cake (Tres Leches Style)

5.0

Prep
20 min
Cook
20 min
Total
40 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C). Coat an 11x7-inch baking pan with butter.
  2. 2 Beat eggs in a bowl until frothy. Add sugar and continue to beat until thick and creamy, 4 to 5 minutes. Add rum and vanilla extract. Add flour, baking powder, and salt and mix until just combined; do not overbeat. Pour batter into the prepared baking pan.
  3. 3 Bake in the preheated oven until a toothpick inserted in the center comes out clean, 20 to 23 minutes. Allow to cool.
  4. 4 Combine sweetened condensed milk, eggnog, and rum in a bowl and stir until well combined. Poke holes throughout the cooled cake using a skewer or toothpick. Slowly pour sauce over the cake. Cover with aluminum foil and refrigerate until sauce is absorbed, at least 2 hours.

By Yoly

Eggnog Extreme
Drink

Eggnog Extreme

4.6

Prep
45 min
Cook
Total
45 min

Instructions

  1. 1 In a large bowl, combine egg yolks, 2 cups sugar and rum. Mix well, cover and refrigerate for 24 hours.
  2. 2 Stir half-and-half into cooled yolk mixture. In a large bowl, whip the heavy cream until soft peaks form; set aside.
  3. 3 In a separate clean bowl, with a clean whisk, whip egg whites until thick, then gradually add sugar and whip until peaks form. Fold the whipped cream into the egg whites, then fold into the yolks mixture. Sprinkle top with nutmeg.

By HENRYVG

Mint-Cucumber Mojitos
Drink

Mint-Cucumber Mojitos

4.6

Prep
15 min
Cook
Total
15 min

Instructions

  1. 1 Squeeze the lime quarters into a highball glass, and drop the limes into the glass. Add the mint leaves and sugar. Muddle well with the back of a spoon or with a muddler. Place the cucumber slices into the glass, and fill with ice cubes. Pour in the rum, then top off with club soda. Stir gently and serve.

By Wendy Morrow-Kelly

Summertime Strawberry Mojito
Drink

Summertime Strawberry Mojito

Prep
15 min
Cook
Total
15 min

Instructions

  1. 1 Juice 4 limes, yielding about 1/2 cup juice, and cut remaining lime into 6 wedges.
  2. 2 Grasp mint sprig stems and slap leaves against a work surface to help release their oil; transfer to a sturdy glass pitcher. Stir in lime juice, rum, and strawberry syrup. Add club soda.
  3. 3 Spread 1/4 to 1/2 inch sugar on a small, shallow plate. Run a lime wedge around the rim of each glass, then dip glass into sugar. Fill with ice. Pour in mojito mixture. Garnish with mint sprigs and strawberries.

By Juliana Hale

Coquito Coconut Eggnog
Drink

Coquito Coconut Eggnog

Prep
15 min
Cook
Total
495 min

Instructions

  1. 1 Pour coconut milk, almond milk, cream of coconut, rum, eggs, sugar, honey, vanilla extract, cinnamon, nutmeg, and cloves into a large bowl and whisk well to combine.
  2. 2 Blend mixture in two batches in a blender on high speed until frothy, 3 to 4 minutes. Pour into a gallon-size glass container and chill overnight or serve over ice.

By awakenedone

Cuban Mojito
Drink Latin American

Cuban Mojito

4.5

Prep
10 min
Cook
Total
10 min

Instructions

  1. 1 Place 1 teaspoon sugar each into two 12-ounce glasses. Squeeze juice from a lime wedge into each glass and drop in the wedge. Place 2 mint sprigs into each glass. Use a spoon or muddler to mash lime mixture together in the bottom of the glasses.
  2. 2 Fill each glass about half full with crushed ice. Pour 1/4 cup rum into each glass. Fill the glasses with club soda, stir, and garnish with remaining lime wedges.

By TealaB

The Real Mojito
Drink Latin American

The Real Mojito

4.8

Prep
10 min
Cook
Total
10 min

Instructions

  1. 1 Gather the ingredients.
  2. 2 Place mint leaves and 1 lime wedge into a sturdy glass. Use a muddler and crush to release mint oils and lime juice.
  3. 3 Add remaining lime wedges and 2 tablespoons sugar, and muddle again to release the lime juice. Do not strain the mixture.
  4. 4 Fill the glass almost to the top with ice.
  5. 5 Pour in rum and fill the glass with club soda.
  6. 6 Stir, taste, and add more sugar if desired.

By Brandy

Watermelon Mojitos
Drink Caribbean

Watermelon Mojitos

5.0

Prep
10 min
Cook
Total
10 min

Instructions

  1. 1 Place watermelon cubes into a blender; blend until smooth. Transfer to a mesh strainer set over a bowl to remove pulp. Measure 2 cups strained watermelon juice; set aside.
  2. 2 Place mint leaves in the bottom of a pitcher. Add ½ watermelon juice to the pitcher; mash mint leaves with a cocktail muddler or bottom of a wooden spoon.
  3. 3 Stir in remaining ½ watermelon juice, rum, lime juice, and simple syrup. Fill pitcher with ice; top with club soda to serve.

By Sarah Lees

Frozen Mai Tai
Drink American

Frozen Mai Tai

4.0

Prep
5 min
Cook
5 min
Total
70 min

Instructions

  1. 1 Heat water and sugar in a saucepan over low heat until sugar dissolves, about 5 minutes.
  2. 2 Stir frozen limeade, white rum, dark rum, amaretto liqueur, and orange liqueur into sugar mixture; mix well.
  3. 3 Pour mixture into a freezer-safe bowl; freeze for at least 1 hour.
  4. 4 Scoop frozen concoction into cocktail glasses; serve.

By la rosita resort and spa

Good Mojito
Drink American

Good Mojito

4.0

Prep
5 min
Cook
Total
5 min

Instructions

  1. 1 Muddle the lime juice, sugar, and mint leaves together in the bottom of a cocktail glass until the mint has broken down a bit, about 1 minute. Fill the glass with ice cubes. Add the rum and soda water over the ice. Pour the mixture back and forth from from the glass to another glass to mix. Garnish with the lime wedge and enjoy.

By ELIZARDC

Strawberry Mojito
Drink Mexican

Strawberry Mojito

4.8

Prep
15 min
Cook
Total
15 min

Instructions

  1. 1 Pour about 1/2 inch of sugar onto a small, shallow plate. Run a lime wedge around the rims of 8 cocktail glasses, then dip the rims into sugar to coat; set aside.
  2. 2 Squeeze all of the lime wedges into a sturdy glass pitcher. Toss juiced limes into the pitcher along with mint, strawberries, and 1 cup sugar. Crush with a muddler to release strawberry juice and mint oil. Stir in club soda and rum until sugar has dissolved.
  3. 3 Pour into the prepared glasses over ice cubes to serve.

By Jolene

Coquito
Drink Latin American

Coquito

4.8

Prep
5 min
Cook
10 min
Total
15 min

Instructions

  1. 1 Combine evaporated milk and egg yolks in the top of a double boiler over simmering water. Cook over medium heat, stirring constantly, until mixture coats the back of a spoon and reaches a temperature of 160 degrees F (71 degrees C).
  2. 2 Transfer mixture to a blender. Add cream of coconut, sweetened condensed milk, rum, water, vanilla, cinnamon, and cloves; blend until well combined, about 30 seconds.
  3. 3 Pour into a sterilized glass bottle and refrigerate. Serve over ice, if desired.

By Brandy