Author: Matt Duckor
These brownies are more on the cakey side, but very moist regardless. The rum does an amazing job bringing out the flavor of raisins. Serve with a scoop...
Author: Justine
Author: Selma Hurwitz
Author: Tom Douglas
Author: Eli Gorelick
This big batch of jalapeño-spiced orange-lime juice keeps in the fridge for a couple of days. Pour it over ice and top it with seltzer for a refreshing...
Author: Anna Stockwell
Author: Laura Gambrill
Moist and easy to make, this eggnog Bundt® cake tastes best the following day.
Author: AZAlyssa
Author: Brini Maxwell
This Thanksgiving punch cocktail combines sweet rum with dry apple cider, rounded out by vermouth, lemon juice and Angostura bitters.
Author: Chris Morocco
This twist on the piña colada uses frozen mango instead of pineapple for a delightfully smooth and indulgent cocktail. For optimal tiki fun, garnish the...
Author: Kat Boytsova
Author: Roberto Santibañez
This easy cake batter requires no mixer and comes together in minutes. The final result is a rich, custardy cake that plays perfectly off the tart rhubarb...
Author: Claire Saffitz
This cake has a little something different added to it - yes, rum. This is the little something extra.
Author: Carol
A dense cake filled with dried nuts and fruits and spiked with spiced rum that just happens to be gluten free. It will change your mind on fruitcakes....
Author: Buckwheat Queen
This tiramisú is moist but not wet, extra-fluffy, and made with real coffee and the perfect amount of dark rum.
Author: Chris Morocco
Author: Carolyn Beth Weil
Author: Lucy Metcalf
Author: Sarah Tenaglia
Author: Kathleen Hulsy
Cachaça, a liquor made from sugarcane, gives these drinks their distinctive flavor. In Brazil it is traditional to make caipirinhas one or two at a time,...
Rompope is served chilled, often over ice, but it can be served warm, which is how I prefer it when cold weather sets in. Either way, it's rich, velvety,...
Author: María Del Mar Sacasa
Author: Lillian Chou
Author: Lillian Chou
Author: Jill O'Connor
Author: Bettina Ciacci
Author: Norma Shirley