Cookin' with Gunpowder Rum

A man/woman does not live by drink alone... so why not combine food with drink! Culinary uses for the unrepentant flavour that is S&O's Gunpowder Rum
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Rumtopf, an edible cocktail (mixed berries, peaches, nectarines, plums and dark rum).

Preserving Fruit With Alcohol

Rumtopf, an edible cocktail (mixed berries, peaches, nectarines, plums and dark rum). Photo: Andrew Scrivani for The New York Times summer-drinks

...serve with a slug of rum and a dash of reflection

Anzac Biscuits, these were sent to the men at war. ANZAC stands for Australia New Zealand Army Corp.

Skull Pancake Molds, Set of 3 yep, I need these

Williams-Sonoma - Halloween Skull Pancake Molds, Set of Scare up a bewitching Halloween breakfast, starring spooky skull-shaped pancakes!

Cookie Cutter Boat Anchor Stainless Steel

Cookie Cutter Boat Anchor Stainless Steel - thinking this would be great to have, could have an anchor themed party!

Interesting yet simple variant on the idea of 'rum truffles': -       RUM, DATE & COCOA TRUFFLES     - 10-15 good quality soft dates  2 tbsp unsweetened cocoa powder  1-2 tbsp of Gunpowder Rum (or Cherry Gunpowder Rum)  more unsweetened cocoa to roll the truffles in.    Mix in a food blender, form balls by hand and roll in cocoa.  Enjoy :)

date & cocoa raw truffles good quality soft dates 2 tbsp unsweetened cocoa powder tbsp of olive oil/coconut oil/rum/vanilla (optional) more unsweetened cocoa to roll the truffles in. mix in food blender, form balls by hand and roll in cocoa

Pirate Pancake Griddle - even pirates need breakfast - and mayhap drizzled with maple syrup blended with Gunpowder Rum... maybe even the seasonal Cherry edition... A gentle 'aaarrr' of contentment follows

Joe Sandor is raising funds for Pirate Pancake Griddle! Skull and Crossbones Pancakes on Kickstarter! Introducing the Pirate Pancake Griddle. Make SKULL & CROSSBONES Pancakes.

Feeding Nelson's Navy: The True Story of Food at Sea in the Georgian Era

Feeding Nelson's Navy: The True Story of Food at Sea in the Georgian Era by Janet MacDonald

Full-flavoured rum and natural licorice - but of course!

Full-flavoured rum and natural licorice - but of course!

The Gunpowder Rum Xmas Mince Pie fairy strikes again! This time at Hawthorn Lounge, Tory St, Wellington. They're all yours Giancarlo (but maybe you can share with the other staff...no? Okay. Just a thought.)

The Gunpowder Rum Xmas Mince Pie fairy strikes again! This time at Hawthorn Lounge, Tory St, Wellington. They're all yours Giancarlo (but maybe you can share with the other staff. Just a thought.

...a novel but effective way to warm one's Xmas mince pie

a novel but effective way to warm one's Xmas mince pie

It's rum-soaked Xmas mince pie time again! First batch came out of the oven today: "Tis the season to be jolly..."

It's rum-soaked Xmas mince pie time again! First batch came out of the oven today: "Tis the season to be jolly.

Merry Easter to all! Start the observance with rum-glazed hot-cross buns, coffee and chocolate (and perhaps some drinking rum too) before Church.

Merry Easter to all! Start the observance with rum-glazed hot-cross buns, coffee and chocolate (and perhaps some drinking rum too) before Church.

Apple pie still warm from the oven made with Gunpowder Rum and apples from one's own backyard tree is something to come home to (and in case you were wondering, the deliciousness is beyond hashtags)

Apple pie still warm from the oven made with Gunpowder Rum and apples from one's own backyard tree is something to come home to (and in case you were wondering, the deliciousness is beyond hashtags)

...goes rather well with summer fruit (particularly NZ grown white peach - makes an excellent Rum Bellini)

goes rather well with summer fruit (particularly NZ grown white peach - makes an excellent Rum Bellini)

The Cocoa Press chocolate fondant with Smoke & Oakum’s Gunpowder rum raisin anglaise... served at the Artisan Restaurant & Bar (Bolton Hotel, Wellington)

The Cocoa Press chocolate fondant with Smoke & Oakum’s Gunpowder rum raisin anglaise. served at the Artisan Restaurant & Bar (Bolton Hotel, Wellington)

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