555 rum recipes

Classic white chocolate mousse builds an Italian meringue base with hot sugar syrup, then folds in melted white chocolate and rum-spiked egg yolks. A silky French restaurant dessert.

A fruity tropical drink made with Jamaican rum, brandy, sweet sherry and guava jam.

Five-flavor pound cake glaze is a quick stovetop sugar syrup laced with coconut, butter, rum, lemon, and vanilla extracts. Poured warm over pound cake for an aromatic, moist finish.

Rich West Indian Christmas cake soaked in rum and sherry with dried fruits, warm spices, and browning for deep color. Start the fruit a month ahead for a dense, boozy holiday cake worth the wait.

Pina colada sorbet made with crushed pineapple, cream of coconut, dark rum, and a simple syrup. No ice cream maker needed, just freeze, blend, and refreeze for tropical scoops.

Banana Daiquiri blends fresh banana, light rum, banana liqueur, orange liqueur, lime juice, and cream with crushed ice into a smooth, tropical cocktail. Ready in 5 minutes.

Macedoine of fresh fruit marinated in rum and orange juice with oranges, apples, pears, bananas, raspberries, and walnuts. An elegant French fruit dessert.

Add a European touch to your Christmas baking skills with these scrumptious snacks made with cream cheese, walnuts and dark rum.

Fresh pineapple soaked in dark rum and ginger, served in the shell with toasted coconut. A tropical no-cook dessert that marinates in the fridge for stunning presentation.

Flambed ice cream sauce of buttered green grapes, hot chiles, rum, honey, and warm spices. A sweet-heat dessert topping that takes 20 minutes and shocks the palate awake.

Ravishing Ramona is a 2-ingredient tropical cocktail: coconut rum and pineapple juice poured over ice. A breezy, no-blender highball that tastes like a beach vacation in one tall glass.

Torrijas are Spain's beloved version of French toast: stale bread soaked in milk and cognac, dipped in egg, fried golden, and dusted with cinnamon sugar. A traditional Semana Santa treat ready in 30 minutes.

Classic pina colada blended with light rum, pineapple juice, cream of coconut, and crushed ice until foamy. A tropical cocktail that takes 30 seconds in the blender and tastes like a Caribbean beach.

Baked brie topped with spiced cranberry sauce, brown sugar, pecans, and a hint of rum extract. A gooey, 15-minute holiday appetizer that disappears fast.

Frozen strawberry daiquiris blended with rum, frozen strawberries, sweetened lime juice, and lemon-lime soda. A slushy, party-sized cocktail batch ready in 10 minutes.

The full showpiece version of Bruno's flourless Italian chocolate cake: three layers filled with rum-spiked chocolate whipped cream, wrapped in alternating dark and white chocolate strips, and garnished with chocolate leaves.