Daiquiri √

Serves 1.

Note: If you don’t have a cocktail shaker, simply use a quart jar with a lid. The daiquiri is a simple but elegant cocktail made with white rum, fresh lime juice and sugar. That’s it. It should be shaken, not frappéed in a blender. This was Hemingway’s favorite drink at the Floridita bar in Havana.

• Crushed ice

• 2 oz. (1/4 c.) white rum

• 1 oz. (1/8 c.) freshly squeezed lime juice

• 1 oz. (1/8 c.) simple syrup (see below)

• Lime slice for garnish

Directions

Fill a cocktail shaker with crushed ice, pour in the rum, lime juice and simple syrup, and shake vigorously. Strain into a chilled martini or wide-mouth cocktail glass and serve garnished with a lime slice.

To make simple syrup: Blend together 1/4 cup warm water with 1/4 cup finely granulated sugar, and stir until dissolved. Store in a sealed jar.

Nutrition information per serving:

Calories 190 Fat 0 g Sodium 2 mg Saturated fat 0 g

Carbohydrates 17 g Calcium 7 mg

Protein 0 g Cholesterol 0 mg

Dietary fiber 0 g

Diabetic exchanges per serving: None.

Planter’s Punch √

Serves 1.

Note: This classic rum drink originated in Jamaica and is best made with golden or dark rum or a mix of both. The dark rum will add a richer, more molasses-like flavor.

• Crushed ice

• 2 oz. (1/4 c.) golden or dark rum

• 1 oz. (1/8 c.) freshly squeezed orange juice

• 2 oz. (1/4 c.) pineapple juice

• Dash of grenadine

• Orange slice and pineapple spear for garnish

Directions

Fill the cocktail shaker with crushed ice and add the rum, orange juice, pineapple juice and grenadine. Shake vigorously. Pour into a tall glass and serve garnished with the orange and pineapple.

Nutrition information per serving:

Calories 200 Fat 0 g Sodium 2 mg Saturated fat 0 g

Carbohydrates 17 g Calcium 22 mg

Protein 1 g Cholesterol 0 mg

Dietary fiber 1 g

Diabetic exchanges per serving: None.

Butter Rum Caramel Sauce √

Makes about 2 ¾ cups.

Note: Great on ice cream, over pound cake or swirled over brownies, and terrific for dipping apple slices, it will keep a week in the refrigerator.

• 1 c. firmly packed brown sugar

• 1/2 c. unsalted butter

• Pinch of salt

• 1 c. heavy cream

• 1/4 c. dark rum

• 1 tsp. vanilla

Directions

Put the sugar, butter, salt and cream in a medium saucepan and set over medium heat. Bring to a boil and whisk, stirring constantly. Reduce the heat and simmer, continuing to stir, until the mixture has thickened so that it gently mounds on a spoon, about 3 to 5 minutes. The longer it cooks, the thicker it will become. Remove from the heat and stir in the rum and vanilla.

Nutrition information per 2 tablespoons:

Calories 110 Fat 8 g Sodium 14 mg Saturated fat 5 g

Carbohydrates 10 g Calcium 17 mg

Protein 0 g Cholesterol 23 mg

Dietary fiber 0 g

Diabetic exchanges per serving: ½ other carb, 1½ fat.

Rum Marinade √

Makes about 2 cups

Note: Use to marinade pork, lamb or chicken and brush it over any meat on the grill.

• 6 garlic cloves, crushed

• 1 large onion, chopped

• 1/4 c. amber or dark rum

• 1/2 c. brown sugar

• 1/4 c. fresh lime juice

• Pinch salt and pepper

• 1/4 c. olive oil

Directions

Whisk together the garlic, onion, rum, brown sugar, lime juice, salt and pepper; then whisk in the oil.