Vanilla Rum Colas
From Martha Stewart
Small ice cubes
3 cups cola
1 cup plus 2 tbsp. dark rum
3/4 tsp. pure vanilla extract
6 orange wedges or 4 sliced kumquats
- For each drink, fill a glass 3/4 full with ice.
- Add 1/2 cup cola, 3 tbsp. rum, and 1/8 tsp. vanilla. Squeeze orange or kumquats into drink, and stir.
Serves 6.
Hot Buttered Rum
Modified From Sheri Marr at All Recipes
For batter:
1/2 lb. butter
1/2 lb. brown sugar
1/2 lb. confectioners' sugar
1/2 qt. vanilla ice cream, softened
1/2 tbsp. ground cinnamon
1/2 tsp. ground nutmeg
For drink:
1 shot rum per drink
boiling water
- Melt butter in a large pot over medium heat.
- Whisk in brown sugar and confectioners sugar.
- Remove from heat, and whisk in the ice cream, cinnamon, and nutmeg.
- Pour mixture into a plastic container, seal, and freeze.
- To make a drink: in a coffee mug, measure 1 heaping tablespoon hot buttered rum batter. Add the rum, then fill cup with boiling water. Stir, and sprinkle top of drink with nutmeg, if desired.
Makes about 6 cups batter.
Baked Ham with Citrus-Rum Glaze
From Emeril Lagasse
For the glaze:
3 cups orange juice
1 1/3 cups light brown sugar
1 orange, zested
1 bay leaf
1 cinnamon stick
2 teaspoons whole black peppercorns
8 whole cloves
1/4 teaspoon ground allspice
1/4 cup plus 2 tablespoons dark rum
For the ham:
1 (8 to 10-pound) fresh ham, shank end, bone-in and skin-on
1 1/2 tablespoons kosher salt
1 1/2 tablespoons Essence, recipe follows
2 teaspoons freshly ground black pepper
- Make the glaze by combining the orange juice, brown sugar, orange zest, bay leaf, cinnamon stick, peppercorns, cloves and allspice in a large saucepan and bring to a boil.
- Continue to cook at a brisk simmer until the mixture has reduced in volume to just over 1 cup and is thick enough to coat the back of a spoon, about 30 minutes. Remove from the heat, add the rum, and set aside to cool.
- Remove the ham from the refrigerator and allow to come to room temperature for at least 30 minutes before baking. While the ham is still cold, using a sharp knife, score the skin of the ham, making a diamond-pattern through the skin and fat about 1/2-inch deep.
- Preheat the oven to 450 degrees F.
- Using your hands, rub the salt, Essence, and pepper evenly over the entire surface of the ham.
- Place the ham in a large roasting pan and bake, uncovered, for 1 hour, or until the scores begin to open up and the ham begins to color.
- Reduce the oven temperature to 325 degrees F and continue to cook the ham until an instant-read thermometer inserted into the thickest part of the ham registers 155 to 160 degrees F, 3 to 3 1/2 hours longer. The ham will continue to cook after removed from the oven.
- During the last hour of cooking, baste the ham often with the glaze and any pan juices that have accumulated. The skin should be crisp and dark. If the skin threatens to burn before the ham is cooked through, cover the ham loosely with aluminum foil.
- When the ham is ready, transfer it to a large platter or carving board and let sit for at least 20 minutes before carving.
- To serve, slice the meat thinly across the grain and arrange slices on a platter. Serve with any pan juices passed on the side.
Serves 10-12.
Mistletoe Mojito
From 7 Up
1 oz. fresh lime juice
1 tbsp. superfine sugar
8 fresh mint leaves
2 oz. white rum
2 tsp. pomegranate seeds
4 oz. Pomegranate 7UP
1 mint sprig
1 lime wedge
- In a highball glass, muddle lime juice, sugar and mint leaves until sugar is dissolved.
- Add rum and pomegranate seeds.
- Fill glass with ice and top with Pomegranate 7UP. Garnish with mint sprig and lime wedge. Enjoy.
Makes 1 mojito.
Dark and Stormy
From Rachael Ray
Ice cubes
1/2 lime
3 ounces dark rum
Ginger beer
Fresh ginger sticks, optional garnish
- Fill a pint glass three-quarters full of ice, squeeze in all the juice from the lime half, then drop the rind into the glass.
- Add the rum and fill with the ginger beer. Garnish with the ginger sticks, if desired.
Serves 1.
Dangerously Delicious Punch
From Melicious
1 bottle white rum
1 bottle Southern Comfort
1 bag frozen mixed berries
1/2 liter bottle Sprite
6 small cans pineapple juice
Ice
- Place all of the liquids in the fridge for several hours to chill.
- Fill a large punch bowl with the rum, Southern Comfort, and berries. Let mixture sit for ten minutes (and up to two hours, chilled) to allow flavors to meld and the berries to infuse the alcohol.
- Add the juice and sprite and ice. Stir to combine and serve.
Makes one punch bowl.
PartySugar's Camping Cocktail
3 oz dark rum (suggested Captain Morgan)
2 oz pineapple juice
juice of half a lime
1 teaspoon super fine sugar
dash of grenadine
- Combine all of the ingredients in a cocktail shaker filled with ice. Shake until sugar is absorbed and the drink is frothy.
- Strain into a glass filled with ice. Top wth a lime wedge, if desired and enjoy!
- Alternately to get a layered look, add the grenadine to the prepared glass with ice. Shake the rest of the ingredients and slowly pour into prepared glass over the back of a spoon.
Serves 1.
To make a big pitcher increase the amounts proportionally and stir vigorously before pouring into prepared glass.
Mojito
From Taste of Cuba
1 teaspoon sugar
Juice from 1 lime (2 ounces)
4 mint leaves
1 sprig of mint
Havana Club white Rum (2 ounces)
2 ounces club soda
- Place the mint leaves into a long mojito glass (often called a "collins" glass) and squeeze the juice from a cut lime over it. You'll want about two ounces of lime juice, so it may not require all of the juice from a single lime or may require another lime.
- Add the sugar, then gently smash the mint into the lime juice and sugar with a muddler (you can also use the back of a fork or spoon if one isn't available).
- Add ice (preferably crushed) then add the rum and stir, and top off with the club soda.
- Garnish with a mint sprig.
Serves 1.
Cuba Libre
From Drinkalizer
ice cubes
3 ounces rum
1 1/2 tablespoons lime juice
Chilled cola
Slice lime
Put ice cubes in a highball glass, add the rum and lime juice, fill with cola and garnish with a slice of lime.
Ambrosia
From Cooking Light magazine
3 oranges
2 ruby red or pink grapefruit
2 cups strawberry halves
2 kiwifruit, peeled and cut into wedges
1/4 cup flaked sweetened coconut
1/4 cup dark rum
3 tablespoons brown sugar
- Peel and section oranges and grapefruit over a bowl; squeeze membranes to extract juice. Add sections to bowl; discard membranes.
- Stir in strawberries and remaining ingredients. Cover and chill.
-
Serves 18 (serving size: 1/4 cup).
NUTRITION PER SERVING: CALORIES 50(11% from fat); FAT 0.6g (sat 0.4g,mono 0.1g,poly 0.1g); PROTEIN 0.6g; CHOLESTEROL 0.0mg; CALCIUM 18mg; SODIUM 4mg; FIBER 1.9g; IRON 0.2mg; CARBOHYDRATE 8.9g
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