Hot Buttered Rum Batter
1 lb Butter
1 lb Brown sugar
1 lb White Sugar
1 tbsp. Ground cinnamon
1 tsp Ground clove
1 tsp Ground nutmeg
1 qt Vanilla ice cream, softened slightly
Add all the ingredients except the ice cream to a bowl and stir to combine.
Add the ice cream and stir again.
Transfer to a container with a lid, seal and store in the freezer. Makes about 2 quarts
Hot Buttered Rum Individual Drink
1-2 oz Guajiro Gold Dorado Rum
2 tbsp. Hot Buttered Rum Batter
6 oz Boiling water
Add the rum and batter to a mug.
Fill with boiling water and stir
Guajiro Rum Cake
Preheat oven to 325 F.
1 box Yellow Cake Mix
1 package (3.5 Oz.) INSTANT Vanilla Pudding Mix
1/2 cup Cold Water
1/2 cup Canola Oil
1/2 cup Guajiro Dorado Gold Rum
1 cup Chopped Pecans or Walnuts
1-1/2 stick Butter
1/4 cup Water
1-1/2 cup Sugar
3/4 cups Guajiro Dorado Gold Rum
Grease and flour a Bundt cake pan. Sprinkle nuts over bottom of pan. If desired, sprinkle a couple of tablespoons of brown sugar over the nuts.
Mix all cake ingredients together. Pour batter into pan over nuts. Bake for 1 hour, or a little less if the pan is black. Do not overbake!
While cake has ten minutes to go, make the glaze.
Melt butter in saucepan. Stir in water and sugar. Boil for 4 to 5 minutes, stirring constantly. Turn off flame and pour in Guajiro Gold Rum. Stir to combine and reheat for 30 seconds.
Remove cake from oven. Immediately drizzle 1/3 of the glaze on the bottom (top) of the cake. Allow to sit for five minutes. Invert the cake onto a serving plate. Prick surface a hundred times with a fork (gently) Slowly drizzle remaining Guajiro Dorado Gold Rum glaze all over the top of the cake, allowing it to drip, ENJOY Thank You Patti!
2 shots foamy milk or dairy whipped topping
2 shots Condensed Milk
2 shots Hot coffee
2 shots “Guajiro” Honey Rum
Bit of a lemon peel
Dash of ground cinnamon
In a small cup/glass, pour the condensed milk
Add hot black coffee, Guajiro Honey Rum, foamy milk or whipped topping add the Lemon peel and a few dashes of cinnamon.
Now enjoy the delicious popular drink of Tenerife, Canary Islands
2 shots “Guajiro” Blanco Rum
4 shots pressed tomato juice (substitute Snappy Tom, V8 juice, etc.)
½ shot freshly squeezed lemon juice
4 drops Tabasco sauce
4 dashes Worcestershire sauce (to taste)
½ spoon horseradish sauce
2 pinch celery seeds
2 pinch black pepper
Coat the rim of the glass with Cajun spice, optional
Shake all of the ingredients with ice, garnish with a wedge of lime, lemon or olives, optional.
1 ½ shot Guajiro Honey Rum
1 ½ shot Guajiro Gold Rum
Orange juice, Pineapple juice, Lime juice
1 C finely crushed Vanilla wafers or Ginger Snaps
1 C confectioners’ sugar
1-1/2 C toasted chopped pecans
¼ tsp Cinnamon
1 Tbsp. cocoa powder
2 Tbsp. light corn syrup
¼ C Guajiro Blanco Rum
Toast the pecans in a 350 degree oven until fragrant (about 10 min) Let cool and then chop finely. While the pecans are toasting, crush the cookies until fine, combine the dry ingredients including nuts, and mix well. Add the light corn syrup and Guajiro Blanco Rum, mix well. Chill at least 1 hour
Use a teaspoon to gather some of the cookie mixture together, and roll between your palms to make a small ball. Then, roll in your choice of powdered sugar, granulated coconut, or cocoa powder.
1 ½ shot Guajiro Honey Rum
1 shot Guajiro Honey Rum
1 shot Guajiro Gold Rum
Guajiro Rum and Coke
Guajiro Honey Rum
An old favorite, with a new taste