Bacardi Rum Cake
1cup chopped pecans or 1 cup chopped walnuts
1(520 g) package yellow cake mix (You just use the cake mix as is, do not add other ingredients listed on cake box.)
1(92 g) package vanilla instant pudding mix
1⁄2cup cold water
1⁄2cup cooking oil
1⁄2cup dark rum or rum
1⁄2cup dark rum or rum
Sprinkle nuts over bottom of greased 10 inch tube pan or 12 cup bundt pan.
Stir together cake mix, pudding mix, eggs, water, oil and rum.
Pour batter over nuts.
Bake at 325 in oven for 1 hour.
Cool 10 minutes in pan.
Invert onto serving plate and prick top.
Melt butter in saucepan.
Stir in water and sugar.
Boil 5 minutes, stirring constantly.
Remove from heat.
Stir in rum.
Brush glaze evenly over top and sides of cake.
Allow cake to absorb glaze.
Repeat until glaze is used up.
THE SHARK PUNCHER WITH CAPTAIN MORGAN®COCONUT RUM
SERVES 6 PEOPLE
9 OZ CAPTAIN MORGAN® COCONUT RUM
9 OZ ORANGE JUICE
3 OZ RUBY RED GRAPEFRUIT JUICE
6 OZ CRANBERRY JUICE
1. COMBINE ALL INGREDIENTS INCLUDING CAPTAIN MORGAN COCONUT RUM IN A PITCHER AND STIR.
- 1 oz Captain Morgan Spiced Rum
- 1 oz Blue Curacao
- 2 oz. Pineapple Juice
- 2 oz. (or top with) Ginger beer
- Pineapple leaf or an Orange wheel, for garnish
- Shake first three ingredients with ice.
- Pour into a Collins glass filled with fresh ice.
- Top with a ginger beer and garnish.
Brandy Alexander Shake
1 1/2 cups softened vanilla ice cream
2 ounces (1/4 cup) brandy, or to taste
2 ounces (1/4 cup) crème de cacao, or to taste
Garnish: freshly grated nutmeg
In a blender, blend ice cream, brandy and crème de cacao until smooth but still thick. Pour mixture into 2 chilled stemmed glasses and garnish with nutmeg.
RumChata Hot Chocolate
8oz. Hot Chocolate
Heat your favorite hot chocolate in the microwave or
on the stove and then add RumChata
Cotton Candy Champagne
Red Rudolph Cocktail
A great choice for Christmas time or cold weather, served warm, and features the flavors of orange, cinnamon and cranberry.
1/2 ounce orange curacao
3/4 ounce cinnamon schnapps
1/2 ounce vodka
6 ounces cranberry juice
Heat the cranberry juice until it’s hot.
Pour everything else into an Irish coffee mug and then slowly add the hot juice. The temperature of the drink will be warm.
Top it with whipped cream and garnish with sugar sprinkles on top
2 ounces Midori
1/2 ounce lemon juice
1 teaspoon simple syrup
Combine the ingredients in a shaker with ice
Shake well and strain into a chilled martini glass
Garnish with a maraschino cherry
Mrs. Bowen’s Tom & Jerry Mix Recipes:
Tom & Jerry Drink
1 heaping Tbsp. Mrs. Bowen’s Tom & Jerry Mix
in a regular Tom & Jerry cup or coffee cup
3/4 Jigger of Rum
3/4 Jigger of Brandy
Fill cup to the brim with piping hot water.
Top with Grated Nutmeg and serve with spoon or stirrer
1 Qt. of Milk
1 C. of Heavy Cream
1 Container (14oz). Mrs. Bowen’s Tom & Jerry Mix
Stir Well and Add:
1 C. of Whiskey
1/2 C. of Brandy
Chill for several hours in refrigerator –
Stir and fill cold cups top with Grated Nutmeg
Add Milk to 1 Cup of Tom & Jerry Mix to get a proper consistency for dipping.
Dip Bread into mixture
Cook about 4 minutes or until golden brown
(For a real taste sensation use chocolate milk)
Spiced Hot Chocolate
Farmer’s French Toast
Farmer’s French Toast
2 cups whole milk
2/3 cup Fulton’s Harvest Pumpkin Pie Cream Liqueur
2 tbsps. brown sugar
I loaf of dense bread, sliced in at least 12-16 slices
2 to 4 tbsps. butter, as needed
Mix the milk, Fulton’s Harvest Pumpkin Pie Cream Liqueur, eggs, and brown sugar together.
Melt butter on a hot griddle or in a pan.
Dip the sliced bread into the batter and allow bread to soak up the batter. Place the battered bread on the griddle and cook both sides until the first side begins to turn golden brown. Flip the French toast and cook until the other side is golden
Harvest Banana Bread
1/3 cup melted butter
1 cup sugar
4 mushy bananas – mashed
1 beaten egg
*2-3 tbsp. Fulton’s Harvest Pumpkin Pie Cream Liqueur*
1 tsp. baking soda
Pinch of salt
1 3/4 cups flour
Preheat oven to 350°F
Mix your butter, sugar, mashed bananas, egg, and all other ingredients in a mixing bowl until well blended.
Add in Fulton’s Harvest Pumpkin Pie Cream Liqueur.
Place mix in bread or loaf pan.
Bake in oven for 35 minutes at 350°F.
Remove from oven and allow to rest
*3 oz. Fulton’s Harvest Pumpkin Pie Cream Liqueur*
2 oz. Caramel Vodka
Add ingredients together in a cocktail shaker with ice
Shake and pour into a martini glass
Raspberry Gin Rickey
1 C. Sugar
1 ½ C. Raspberries
1 C. Fresh Lime Juice
12 Oz. Gin
1 Qt. Seltzer
In a medium pot over high heat, bring sugar and 1/2 cup water to a boil, stirring until sugar dissolves
Set aside to cool, about 10 minutes
Meanwhile, muddle 2 raspberries in the bottom of each glass. Add 2 tablespoons lime juice, 2 tablespoons reserved simple syrup, and 3 tablespoons gin to each glass
Fill each with 1 cup ice and top with 1/2 cup seltzer
Garnish with lime slices and more raspberries
Plantation Punch or Planters Punch
1/4 C. Orange Juice
1/4 C. Dark Rum
2 Tbsp Pineapple Juice
1 Tbsp Amaretto Liqueur
1 Tbsp Grenadine
In serving glass, combine orange juice, rum, pineapple juice, liqueur, and grenadine
Add ice to fill glass; transfer mixture to cocktail shaker and shake
Pour mixture back into serving glass, garnish with orange rind, if desired, and serve
Tropical Bourbon Punch (Serves 20)
6 C. Ruby-Red Grapefruit Juice
2 C. Pineapple Juice
½ C. Honey
4 C. Bourbon
2 C. Cold Seltzer Water
In a large container, whisk together grapefruit juice, pineapple juice, honey, and bourbon until combined
Before guests arrive, pour mixture into a punch bowl and gently stir in seltzer water
Double-Rum Green Dragon (Serves 8)
1 C. Mango Juice
1 C. Pineapple Juice
½ C. Light Rum
¼ C. Dark Rum
¼ C. Blue Curacao
¼ C. Lime Juice
1/3 C. Simple Syrup
In a pitcher, combine mango juice, pineapple juice, light rum, dark rum, curaçao, lime juice, and simple syrup; stir
Pour into ice-filled glasses, and garnish with lime and pineapple
Cool Blue Hawaiian (Serves 4)
4 C. Ice Cubes
1 C. Pineapple Juice Chilled
½ C. Blue Curacao
½ C. Light Rum
½ C. Cream of Coconut
In blender, combine ice, pineapple juice, blue curaçao, rum, and cream of coconut and blend until mixture is smooth
2 Oz. Absolut Citron Vodka
1 Oz. Cointreau or Triple Sec
1 Splash Lime Juice
1 Splash Orange Juice
Pour all ingredients over ice in a shaker or large glass and shake vigorously
Serve on the rocks
1 Tbsp Lime Juice
1 tsp Sugar
1 Splash Apricot Brandy
1 Splash Triple Sec
1 ½ Oz. Light Rum
Shake all ingredients over ice, then strain into a glass
1 Bottle (1.5 Liters) Red Wine
1 ½ C. Orange Juice
1/3 C. Blackberry Brandy
1/3 C. Sugar
2 Nectarines Pitted & Cut Into Wedges
1 Orange Cut in Half then Sliced
1 Lemon, Sliced
1 Pickling Cucumber
3 C. Champagne
In 3 to 4 quart pitcher, combine wine, orange juice, blackberry brandy, and sugar; stir until sugar dissolves
Stir in fruit and cucumber
Cover and refrigerate until well chilled, at least 3 hours or overnight
To serve, stir seltzer champagne into pitcher
Fill glasses with ice and pour
2 Oz. Bourbon
1 ½ Tbsp Lemon Juice
2 tsp Blackberry Brandy
1/3 C. Lemonade
Fresh Blackberries (Optional)
In a cocktail shaker combine bourbon, lemon juice, Blackberry Brandy, and ice; shake until chilled
Strain into an ice-filled glass
Top with lemonade
Garnish with 2 or 3 blackberries, if desired
3 C. Triple Sec
2 C. Tequila
1 ½ C. Lime Juice
1 C. Superfine or Powdered Sugar
In a pitcher combine Triple Sec, tequila, lime juice, and sugar
Stir until sugar is dissolved
Chill mixture until ready to serve
Place salt on a small plate
Rub rims of eight glasses with one of the lime wedges
Dip rims of glasses in salt to coat
Place ice cubes in salt-rimmed glasses
Pour tequila mixture over ice cubes
Garnish with remaining lime wedges
1 ½ Oz. Vodka
3 Oz. Sour Mix
1 Oz. Campari
Seltzer Water or Club Soda
In a cocktail shaker combine vodka, sour mix, rose syrup, Campari and ice; shake
Double-strain into an ice-filled Collins glass
Top with seltzer