4 Ridiculously Good Recipes with Rum

In our February 2018 issue of San Diego Home/Garden Lifestyles magazine, we wrote all about the current “Rum, Sailors, Pirates and Prohibition” exhibit at Maritime Museum of San Diego, where visitors go back to a time in San Diego when mammoth ships delivered rum, whiskey and other booze in the dead of the night. The display also peeks into tiki bar culture and rum production today, and there will be rum pours at the museum this spring. Check sdmaritime.org for details.

The exhibit inspired us to visit our AARRRRchives and make some of our favorite, rum-infused recipes—from desserts to cocktails.

Dark ‘N’ Stormy
2 oz. dark rum
4-5 oz. ginger beer
Fill a glass with cubed ice. Add rum and ginger beer, stir and garnish with a lime wedge or wheel.



Fig Bread Pudding Serves 4
1 loaf (16 oz.) brioche bread, sliced and cut into 1/4-inch cubes, 10 egg yolks
3 T. brown sugar
2 c. heavy whipping cream
1 1/2 T. vanilla
1 1/2 T. rum
1/2 c. dried mission figs, sliced

Preheat oven to 350 degrees.
In a medium-size bowl, beat together egg yolks and brown sugar. Add whipping cream, vanilla, rum and figs and mix for another few minutes. Add bread cubes and stir until thoroughly combined. Coat a 6-by-6-inch baking pan with butter. Pour the mixture into the pan and cover with aluminum foil. Bake 25 minutes. Remove foil and bake for another 5 minutes to allow the top to brown. Remove from oven and cool slightly. Serve while warm.
Recipe from Alberto Morreale of Fig Tree Café; Photo by Martin Mann


MK Hurricane
1 1/2 oz. Bacardi light rum
1/2 oz. yellow Chartreuse
1/2 oz. grenadine
1/2 oz. passion fruit syrup
2 oz. pineapple juice
2 oz. orange juice

Combine all ingredients and shake with ice.
Serve in a hurricane-style glass garnished with an orange wedge.
Recipe from Mike Girard of Marina Kitchen



Blazin’ Sunrise Serves 1
1 slice fresh habanero*
2 oz. Crusoe organic spiced rum
1/2 lime, fresh squeezed
1 oz. pineapple juice
Ginger beer to fill
Splash grenadine
1 lemon wedge

Wash habanero pepper. Remove the stem and cut the pepper in half. Remove ribs and seeds with a teaspoon. Slice. Muddle habanero slice, Crusoe rum and lime juice in a shaker. Top with ice and pineapple juice and shake. Strain into an ice-filled Collins glass and fill with ginger beer. Top with a splash of grenadine and a lemon wedge garnish.

*Habaneros are one of the hottest varieties of peppers, so use caution when slicing. Wear thin rubber gloves and avoid touching your face and eyes.
Recipe from Grey Lockwood of Brazen BBQ Smokehouse and Bar 





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