160 tum recipes

Three-ingredient pineapple rum sauce with fresh chopped pineapple, brown sugar, and rum. No cooking required. Spoon over ice cream, pound cake, or grilled meat.

Rum chocolate mousse folds melted semi-sweet chocolate, rum syrup, beaten egg whites, and whipped cream into a light, boozy three-ingredient dessert. Chilled in sherbet glasses for an elegant finish.

Vegan chocolate rum cake made with silken tofu, maple syrup, espresso, and cocoa, layered with rum syrup and a tofu-chocolate frosting. No eggs, no dairy, all decadence.

Feuerzangenbowle, the traditional German fire punch with mulled red wine, a flaming rum-soaked sugar cone, orange and lemon peel, and cloves. A dramatic holiday spectacle.

Peruvian coffee punch blends evaporated milk, instant coffee, sugar, egg, and rum into a creamy, boozy iced cocktail. A rich, frothy coffee drink that whirs together in the blender in minutes.

Pina Colada party cake: white cake mix doctored with pineapple juice and toasted coconut, soaked with pineapple syrup, topped with rum-extract frosting. Tropical island flavor, no booze required.

Frozen tropical cocktail with rum, pineapple juice, and coconut cream, rimmed in strawberry puree and coconut, then floated with dark rum. Five minutes to paradise.

This vinegar is different from the normal vinegar we use everyday, it adds a lot more flavor into your dish.

Whole peeled tangerines soaked overnight in a honey-lime syrup spiked with dark rum. An elegant, refreshing fruit dessert that's simple to prepare and feeds a crowd.

Rum-scented candy logs made with powdered sugar and cherries, coated in melted caramel and rolled in crunchy pecans. A vintage holiday confection that makes half a dozen logs.

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.

Flaming bananas (bananas Foster) pan-fried in brown sugar and margarine, then flambeed with rum. A dramatic tableside dessert that's impressive to serve and simple to make.

Cantaloupe and honeydew melon balls soaked in fresh watermelon juice with rum and sugar. A boozy, refreshing summer fruit dessert that chills overnight for maximum flavor.

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.

This Sri Lankan fruit salad tosses ripe mango, papaya, pineapple, oranges, and banana in a vanilla-rum sugar syrup with fresh lime. A tropical no-cook dessert that feeds a crowd.

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.