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I have a full bottle of orange flavored Bacardi rum-- any ideas for use?

Someone brought it over for a party on New Years, and it's been sitting on the bar ever since. Not something we're going to drink solo, looking for a cocktail or punch to elevate/mask the taste a little.

asked by Caroline over 1 year ago
6 answers 813 views
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added over 1 year ago

Send it to the person who was looking for a drink to ease their cold?

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cv
added over 1 year ago

Oldunc is right, give it to someone who wants it more, just like donating old clothes, shoes, or books.

That said, if you are on some twisted quixotic mission to consume the bottle yourself, why not pour a little bit over fruit salad?

I still don't see the reason for this though. Life is too short to force yourself to deal with things you don't care about. It's not like the person who gifted it to you would know if you poured it down the drain.

Personally, I'd bring the bottle to the next tailgate party and walk away. Letting go can be worthwhile.

But that's just me...

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Susan W

Susan W is a trusted source on General Cooking.

added over 1 year ago

One of my favorite non alcoholic punches for summer events is oj, pineapple juice with a splash of cranberry. Maybe do that with your rum? Might be a festive summer drink. Almost a mai tai minus the Myers dark rum.

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sdebrango

Suzanne is a trusted source on General Cooking.

added over 1 year ago

Chocolate orange rum balls, I make fruit cake for the holidays and use rum sometimes for the soaking syrup it would be nice for that if you make fruit cake, if not any boozy cake that calls for a soaking syrup would be nice.

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Nancy

Nancy is a trusted home cook.

added over 1 year ago

If you're still looking for cocktails or punch, 2 classic drinks that already have rum and orange in them are Long Island Iced Tea and Mai Tai...you could use the orange Bacardi in one of those.
Or make an orange variation on a mojito (omit the lime juice & lime garnish).
Or search sites like Epicurious, allrecipes and some drinks recipe sites that allow search-by-ingredient and search-by-what-I-want-to-omit.

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added over 1 year ago

You could make orange sorbet with a bit of it, using the rum instead of the triple sec or vodka in the recipe that I'll paste below. I like to layer it with vanilla ice cream like a creamsicle :)

Fresh Orange Sherbet by Cook's Illustrated

Published May 1, 2004.

Why this recipe works:

The perfect sherbet recipe is a cross between sorbet and ice cream, containing fruit, sugar, and dairy but no egg yolks. We found no need for extra ingredients such as egg whites, gelatin, and corn syrup in our sherbet recipe. For bright flavor, we processed fruit zest and sugar together in a food processor. We added some alcohol for smoothness and whipped heavy cream for a lighter texture, and prepared the sherbet in an ice cream maker to get an even texture.

Makes about 1 quart, serving 4 to 6

If using a canister-style ice cream machine, freeze the canister for at least 12 hours or, preferably, overnight. If the canister is not thoroughly frozen, the sherbet will not freeze beyond a slushy consistency. For the freshest, purest orange flavor, use freshly squeezed unpasteurized orange juice (either store-bought or juiced at home). Pasteurized fresh-squeezed juice makes an acceptable though noticeably less fresh-tasting sherbet. Do not use juice made from concentrate, which has a cooked and decidedly unfresh flavor.
Ingredients

1 tablespoon grated orange zest from 1 to 2 oranges
1 cup granulated sugar (7 ounces)
1/8 teaspoon table salt
2 cups orange juice, preferably unpasteurized fresh-squeezed (see note)
3 tablespoons lemon juice from 1 to 2 lemons
2 teaspoons Triple Sec or vodka
2/3 cup heavy cream

Instructions

1. Process zest, sugar, and salt in food processor until damp, ten to fifteen 1-second pulses. With machine running, add orange juice and lemon juice in slow, steady stream; continue to process until sugar is fully dissolved, about 1 minute. Strain mixture through nonreactive fine-mesh strainer into medium bowl; stir in Triple Sec, then cover with plastic wrap and chill in freezer until very cold, about 40 degrees, 30 to 60 minutes. (Alternatively, set bowl over larger bowl containing ice water.) Do not let mixture freeze.

2. When mixture is cold, using whisk, whip cream in medium bowl until soft peaks form. Whisking constantly, add juice mixture in steady stream, pouring against edge of bowl. Immediately start ice cream machine and add juice/cream mixture to canister; churn until sherbet has texture of soft-serve ice cream, 25 to 30 minutes.

3. Remove canister from machine and transfer sherbet to storage container; press plastic wrap directly against surface of sherbet and freeze until firm, at least 3 hours. (Can be wrapped well in plastic wrap and frozen for up to one week.) To serve, let sherbet stand at room temperature until slightly softened and instant-read thermometer inserted into sherbet registers 12 to 15 degrees.