The holidays are a time for comforting flavors, and rum—known for its smooth texture and subtle sweetness—takes on a special role in the seasonal rotation. While summer may make us think of ...
For this recipe you will need a 1 litre/1¾-pint freezer-proof container or eight ramekins. For the ice cream, put the raisins in a saucepan. Add the rum and gently heat until just boiling.
Mix together the milk and eggs until well combined ... Grease and sugar the four 11cm/4½in fluted rum baba tins (savarin moulds). (Adding the sugar will help the fragile sponges come out of ...
Then mix the whites into the yolks, pouring slowly, and stir in the milk and cream. Finally add the bourbon and shot of rum, and stir until blended. The eggnog is best if chilled for an hour.
Eggnog is a holiday staple. This recipe is easy to put together, combining bourbon, rum, and brandy with a custard base for maximum flavor and minimal effort. Chef George Mahaffey is a legendary ...
This storied company serves as the oldest rum brand on the island, with the original recipe and aging method going unchanged since 1880—and today, rum aficionados are welcome to book a trip to ...