#dark rum

[buffetlicious]

Sis went to town with her friend and came home with some breads and buns from Wu Pao Chun Bakery (吳寶春麥方店) located at Paragon Shopping Centre. The cinnamon bun looks yummy and the coffee ☕️ one smell so heavenly. The sliced loaf has real pieces of yam 🥔 and sweet potato 🍠 in there!

Sugar Glazed Cinnamon Rolls (糖霜肉桂卷) – Layout in a swirl and between each fold of the dough are cinnamon powder and dark brown sugar. The warm, sweet, and woody cinnamon with a spicy and pungent kick and occasional subtle citrus or floral notes goes well with the caramelized brown sugar inside and glazed sugar on the top.

Coffee C (咖啡C) – A sticky coffee bun with roasted peanuts infused with dark rum. Very aromatic fragrant even before you take that first bite. Coffee ☕ flavour filled the mouth cavity with an occasional nutty crunch from the peanuts 🥜. If I didn’t read the ingredients list, I would not have suspect there is rum 🥃 in it.

Wholesome Sweetness (全麦蜜地瓜) – A French dough made with wholemeal flour and filled with chunks of yam 🥔 (taro), red and yellow sweet potatoes 🍠. Every mouthful is such a wholesome and sweet delight.

[vegan-nom-noms]

VEGAN BANANAS FOSTER

[crepuscularpete]

[psychedelic-charm]

🩸Rebellious Blood🩸

Ingredients:

2 oz dark rum

1 oz blood orange juice

0.5 oz raspberry liqueur

0.5 oz simple syrup

Splash of club soda

Blood orange slice or raspberry for garnish

Instructions:

Fill a shaker with ice.

Add the dark rum, blood orange juice, raspberry liqueur, and simple syrup to the shaker.

Shake well for about 15-20 seconds.

Strain the mixture into a chilled cocktail glass filled with ice.

Top it off with a splash of club soda.

Garnish with a blood orange slice or a raspberry on the rim of the glass.

[acocktailmoment]

Queen’s Park Swizzle !

The drink originated in Trinidad in the 1920s and was the Queen's Park Hotel's signature drink. The hotel has long been closed, but the drink lives on as a popular classic.

Ingredients:

50 ml Dark Rum

30 ml Lime Juice

20 ml Simple Syrup

3-4 dashes Angostura Bitters

Mint

Instructions:

Pour simple syrup and lime juice into a glass.

Add a handful of mint leaves (about 8-10).

Muddle the mint lightly.

Add rum.

Fill the glass halfway with crushed ice.

Stir the drink by "swizzling" it. The "swizzle" method is traditionally performed with a "swizzle stick", but it also works well with a regular bar spoon. You do it by rolling the shaft of the stick or bar spoon between your palms back and forth so that the drink is stirred quickly and thoroughly.

Fill the glass with more crushed ice.

Top with a few dashes of Angostura Bitters.

Garnish with a sprig of mint.

The simple syrup is made with equal parts sugar and water (1:1). In this cocktail, you can choose a darker sugar like cane sugar, demerara, or muscovado to get a more interesting taste.

Which rum you choose is a matter of taste, but if you have the opportunity, you should use some form of aged rum (3 years and up), rather than a completely white variant.

Courtesy: Drinkoteket

This article was not sponsored or supported by a third-party. A Cocktail Moment is not affiliated with any individuals or companies depicted here.

[hotgirltummy]

Egg Nog "Blondies"

Have some overripe bananas on your counter and you don't know what to do with them? This might be for you! I absolutely LOVE the holidays and egg nog is one of my favorite holiday treats. As someone who can't consume dairy, I love Chobani's Oat Nog. These blondies are my own take on a dairy-free holiday treat! I'm calling these a blondie because I based them off of my favorite blondie recipe, but it's kind of like a small spiced banana cake!

Ingredients: 1 cup flour 1 tsp baking powder 1/2 tsp salt 2 tsp cinnamon 1/2 tsp nutmeg 1/4 tsp ground cloves 1 banana, mashed 3/4 cup brown sugar 1 egg 2 Tbsp dark rum (or rum extract) 1 Tbsp vanilla extract

Directions: 1. Preheat your oven to 350 degrees Fahrenheit. Line an 8x8 pan with parchment paper and set aside. 2. Mash your banana and set aside. 3. Whisk together your flour, baking powder, salt, cinnamon, nutmeg, and cloves in a medium bowl and set aside. 4. Whisk your banana with the brown sugar in a large bowl. Once combined, whisk in egg. Then stir in the rum and vanilla extract. 5. Add the dry ingredients to the wet and stir until just combined. 6. Bake at 350 degrees for 22-25 minutes, or until a tooth pick inserted into the center comes out clean. Let cool before enjoying!

[hoardingrecipes]

Crepes with Apricot & Whipped Mascarpone Filling

[chronic-mastication]

Apple Cider Mimosa