Recipes

Bacardi Rum Cake

rumcake

INGREDIENTS

10-12 US

  • 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

  • 4eggs

  • 12cup cold water

  • 12cup cooking oil

  • 12cup dark rum or rum

  • Glaze

  • 12cup butter

  • 14cup water

  • 1cup sugar

  • 12cup dark rum or rum

DIRECTIONS

  1. Sprinkle nuts over bottom of greased 10 inch tube pan or 12 cup bundt pan.

  2. Stir together cake mix, pudding mix, eggs, water, oil and rum.

  3. Pour batter over nuts.

  4. Bake at 325 in oven for 1 hour.

  5. Cool 10 minutes in pan.

  6. Invert onto serving plate and prick top.

  7. Glaze—————–.

  8. Melt butter in saucepan.

  9. Stir in water and sugar.

  10. Boil 5 minutes, stirring constantly.

  11. Remove from heat.

  12. Stir in rum.

  13. Brush glaze evenly over top and sides of cake.

  14. Allow cake to absorb glaze.

  15. Repeat until glaze is used up.

 

 

 

THE SHARK PUNCHER WITH CAPTAIN MORGAN®COCONUT RUM

shark puncher

RECIPE:

SERVES 6 PEOPLE
9 OZ CAPTAIN MORGAN® COCONUT RUM
9 OZ ORANGE JUICE
3 OZ RUBY RED GRAPEFRUIT JUICE
6 OZ CRANBERRY JUICE

GLASS: PITCHER
1. COMBINE ALL INGREDIENTS INCLUDING CAPTAIN MORGAN COCONUT RUM IN A PITCHER AND STIR.

 

 

 

 

 

 

 

Electric Shark

 electric shark

Ingredients:

  • 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

Directions:

  1. Shake first three ingredients with ice.
  2. Pour into a Collins glass filled with fresh ice.
  3. Top with a ginger beer and garnish.

 

 

 

 

 

 

 

 

 

 

 

 Brandy Alexander Shake

 

brandy alexander

INGREDIENTS

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

 

PREPARATION

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.

 

 

 

 

 

 

RhumChata_Hot_Chocolate

RumChata Hot Chocolate

2oz. RumChata
8oz. Hot Chocolate
Heat your favorite hot chocolate in the microwave or
on the stove and then add RumChata

 

 

 

 

 

 

Champagne_Cotton_Candy_Recipe2

Cotton Candy Champagne

 

 

 

 

 

 

 

 

 

red-rudolph-cocktail[1]

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

 

 

 

grinch-cocktail[1]

The Grinch

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:

Mrs_Bowens_Tom_Jerry_Mix

Tom & Jerry Drink

1 heaping Tbsp. Mrs. Bowen’s Tom & Jerry Mix
in a regular Tom & Jerry cup or coffee cup
Add:
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

 

Eggnog Drink

Cold Version:
Blend:
1 Qt. of Milk
1 C. of Heavy Cream
Add:
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
10-12 Servings

 

French Toast

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

Southern_Comfort_Gingerbread_Spice
Southern_Comfort_Gingerbread_Spice_Recipe

Farmer’s French Toast

Fultons-Harvest-pumpkin-liqueur[1]
farmerfultonsfrenchtoast[2]

Farmer’s French Toast
Ingredients:
2 cups whole milk
2/3 cup Fulton’s Harvest Pumpkin Pie Cream Liqueur
4 eggs
2 tbsps. brown sugar
I loaf of dense bread, sliced in at least 12-16 slices
2 to 4 tbsps. butter, as needed

Directions:
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

Fultons-Harvest-pumpkin-liqueur[1]
harvestbananabread[1]

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

Directions:
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

 

Pumpkin-Tini

pumpkintini[1]

Ingredients:
*3 oz. Fulton’s Harvest Pumpkin Pie Cream Liqueur*
2 oz. Caramel Vodka
Directions:
Add ingredients together in a cocktail shaker with ice
Shake and pour into a martini glass

 

 

 

Raspberry Gin Rickey

Rasp Gin Rickey

1 C. Sugar
1 ½ C. Raspberries
1 C. Fresh Lime Juice
12 Oz. Gin
Ice
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

Planters Punch

1/4 C. Orange Juice
1/4 C. Dark Rum
2 Tbsp Pineapple Juice
1 Tbsp Amaretto Liqueur
1 Tbsp Grenadine
Crushed Ice

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)

Bourbon Punch

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)

Double Rum Green Dragon

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)

OLYMPUS DIGITAL CAMERA

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

Orange Splash

Orange Splash

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

Periodista

Periodista

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

Simple Sangria

Simple Sangria

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
Ice Cubes

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

Blackberry-Bourbon-Lemonade

Blackberry-Bourbon Lemonade

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

Classic Maragrita

Classic Margaritas

3 C. Triple Sec
2 C. Tequila
1 ½ C. Lime Juice
1 C. Superfine or Powdered Sugar
Salt
Lime Wedges
Ice Cubes

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

Rose Collins

Rose Collins

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