555 rum recipes

Light sponge cake baked in a casserole dish, then soaked with a hot rum sugar syrup and topped with toasted almonds or coconut. This boozy, syrup-drenched dessert is even better the next day.

Fresh fruit with sliced almonds, a splash of rum, and a golden broiled meringue topping. Part fruit salad, part baked Alaska. A showstopping warm dessert ready in 20 minutes.

Slow-baked navy beans layered with salt pork, smoked ham, onions, garlic, mustard, and a splash of rum. A rich, old-school baked bean recipe with Caribbean flair.

Italian-inspired layered dessert with sponge cake soaked in rum and orange liqueur, sweetened ricotta cream, and fresh berries. A boozy, elegant trifle for special occasions.

Seared butterflied shrimp coated in a caramelized lemon-lime zest crust with jalapeno and white pepper, finished with starfruit, ginger, and a rum pan sauce. A show-stopping tropical appetizer.

The perfect holiday bread that is great plain or toasted!

Eggnog chiffon pie in a flaky homemade crust with a light, airy filling of custard, whipped cream, rum extract, and nutmeg set with gelatin. A holiday dessert classic.

SF CC Cream using sf vanilla pudding

Sourdough chocolate cookies, a discard recipe with rolled oats, unsweetened chocolate, and a splash of rum. Rolled and cut with cookie cutters for shaped cookies that taste like a tangier brownie.

Lime mousse pie is a frozen dessert of tangy lime mousse over rum-brushed angel food cake. Creamy, tart, and cloud-light, a refreshing year-round finish.

Flourless chocolate mousseline cake with rum, coffee, and whipped cream folded into a rich chocolate-egg batter. Baked in a water bath for a dense, silky texture.

Eggnog parfait pies with lemon gelatin, vanilla ice cream, nutmeg, rum flavoring, and whipped egg whites in baked tart shells. A fluffy no-bake holiday dessert topped with whipped cream.

Perfect for a crowd, this refreshing dessert can be made up to 2 days ahead.

Blackberry brandy sour cream pound cake built around dissolved jello, brandy, and a quartet of extracts. A boozy, jewel-toned bundt cake with deep berry flavor and a tender pound-cake crumb.

Slice-and-bake coffee cookies with brown sugar, rum extract, and nutmeg. Roll the logs in chocolate sprinkles or dip baked cookies in melted chocolate. Makes about 60.

U-238 punch with rum, vodka, strawberry juice, orange juice, and pineapple juice loaded with fresh fruit. A potent tropical party punch that serves a crowd.