[cross-posting removed; posted only to rec.food.cooking]

"Red Hook" > wrote in message
...

> Last year for the holidays, I made some homemade
> Irish cream for some friends, and I'd like to do
> something similar this year A friend of mine is
> doing a project that requires empty Captain Morgans
> bottles, and as a result, she gave me 10 liters of rum.
>
> Neither my wife or I really like egg nog, but can anyone
> suggest other drink recipes that use spiced rum and that
> can be stored for a few weeks? We're in Southern California,
> so they don't have to be the warm, hang out by the fire
> drinks. Tropical drinks are great as well!

Tom & Jerry comes to mind -- adjust the spice as necessary to
compensate for the spiced rum. This version is from the _New American
Bartender's Guide_. I also recall one of the cooking magazines --
Fine Cooking, I think -- doing an article on Tom & Jerrys four or five
years ago, around this time of year (I'd try to look it up, but my
cooking magazines are still in boxes and unreachable at the moment).

Tom & Jerry (punch)
12 eggs
2-1/2 pounds superfine sugar
1-1/2 tsp ground cinnamon
1/2 tsp ground cloves
1/2 tsp ground allspice
1/4 tsp cream of tartar
4 oz dark Jamaica rum
1 liter bottle brandy, bourbon or rum (bourbon comes highly
recommended)
Boiling water, milk or coffee

Separate eggs. Beat yolks with 2 lbs sugar (reserving remainder for
the whites), ground cinnamon, cloves and allspice until they are
smooth and creamy, then add rum gradually, stirring constantly. In
another bowl, beat egg whites with a pinch of cream of tartar until
soft peaks form, then beat in remainder of sugar until peaks stiffen.
Carefully fold whites into yolks. This batter is the basis of
indivudal servings. When ready to serve, scale out a Tom & Jerry mug
or other heat proof container and put a ladleful of hte batter into a
cup. Add 2 oz brandy or bourbon or rum or any combination that suits
your taste (i.e. half brandy and half rum), fill with boiling water or
milk and sprinkle with nutmeg.

-j