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!

Thanks,

Red Hook

Red Hook wrote:

> 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!
>
> Thanks,
>
> Red Hook
>


Lucky you.

Mix it with just about any fruit juice. Orange, pineapple, and rum
trimmed with fresh fruit and a few of those red-dye-#2 Maraschino
cherries always reminds me of lazy days on Caribbean beaches. Or mix it
with pineapple juice and coconut cream. Experiment with passionfruit,
guava, even pomegranate juice. What've you got to lose?

Have fun!

Peg

"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!
>
> Thanks,
>
> Red Hook
>

Mix with Apple Cider, goes down very nice ;-)

peace,
Barbara

On Tue, 11 Nov 2003 17:41:06 -0600, "Z GIRL"
> >
>
> Mix with Apple Cider, goes down very nice ;-)
>
> peace,

Oh, no... it's Peace & Love
especially after imbibing a few rum drinks!

[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

Z GIRL wrote:
> "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!
>>
>>Thanks,
>>
>>Red Hook
>>
>
>
> Mix with Apple Cider, goes down very nice ;-)
>
> peace,
> Barbara
>
>


Cap'n Morgans is really good for basting fruitcakes.
And it's good mixed with 7-Up. I haven't tried using it in any rum drinks.

Bob

"zxcvbob" wrote in message

> Cap'n Morgans is really good for basting fruitcakes.
> And it's good mixed with 7-Up. I haven't tried using it in any rum
drinks.
>
> Bob

Is there a way to spice up regular rum so that it's similar to Capt.
Morgan's?

Dora
>

limey wrote:
> "zxcvbob" wrote in message
>
>>Cap'n Morgans is really good for basting fruitcakes.
>>And it's good mixed with 7-Up. I haven't tried using it in any rum
>>drinks.
>
> Is there a way to spice up regular rum so that it's similar to Capt.
> Morgan's?

Paul Knorr (maker of Barback software, which I assume is still at
www.barback.com) wrote me once with the following:

From Paul Knorr:

A few days ago, I posted a question in rec.food.drink regarding Spiced
Rum, asking how it was made. Jennifer Harris answered, saying that it
was basically just rum with vanilla extract. So I set out to test this,
and I think that I now have a good recipe for spiced rum (much cheaper
than buying it).

* 2 cups light (white) rum (I use Bacardi Light®)
* 2 tsp pure vanilla extract
* 1/2 cup sugar syrup (Meilach's 2:1 ratio)

Place in bottle and shake. Requires no aging although it may need to
settle after shaking.


So there you have it. Experiment a little, and you should have a flavor
you like as well.

Gunther Anderson

"Gunther Anderson" wrote in message

> limey wrote:
> >
> > Is there a way to spice up regular rum so that it's similar to Capt.
> > Morgan's?
>
> Paul Knorr (maker of Barback software, which I assume is still at
> www.barback.com) wrote me once with the following:
>
> From Paul Knorr:
>
> A few days ago, I posted a question in rec.food.drink regarding Spiced
> Rum, asking how it was made. Jennifer Harris answered, saying that it
> was basically just rum with vanilla extract. So I set out to test this,
> and I think that I now have a good recipe for spiced rum (much cheaper
> than buying it).
>
> * 2 cups light (white) rum (I use Bacardi Light®)
> * 2 tsp pure vanilla extract
> * 1/2 cup sugar syrup (Meilach's 2:1 ratio)
>
> Place in bottle and shake. Requires no aging although it may need to
> settle after shaking.
>
>
> So there you have it. Experiment a little, and you should have a flavor
> you like as well.
>
> Gunther Anderson

I'll be darned. Who would think it would be so simple! Thanks, Gunther.

Dora