Rum

The longer you can let this chicken rest in the marinade (up to 24 hours), the better the warm, aromatic, fiery spices will penetrate the meat.

This twist on the piña colada uses frozen mango instead of pineapple for a delightfully smooth and fragrant cocktail.

At Moneygun in Chicago, they make this hot toddy in a French press. It's the perfect answer to what to drink on a chilly night.

Aged white rum seems like an oxymoron, but it adds an edge to this beach vacation of a cocktail.

This rum-spiked hot toddy is infused with fiery black pepper, revitalizing cinnamon, and cleansing cardamom to cure the winter blues.

Flouring the fruit in this Bundt cake recipe helps keep it suspended throughout the batter, and using a serrated knife guarantees you won’t squash or shred the slices.

Make this traditional German Kranzkuchen for a festive sweet treat to serve on Christmas morning.

This pecan-studded chocolate spice-cake is filled with a luscious chocolate buttercream, drenched in a rich espresso-infused ganache and then decorated with edible dark and white chocolate ribbons for an impressive presentation.

Created during World War II by Donn Beach, the name is Morse code for “Victory.”

There’s a simple structure behind all sours, a family of citrus-based cocktails.

This is like pouring a cooked mojito over stewed chicken, with the rum, lime, and herbs mingling beautifully with the chicken juices. Serve it with rice and a cold, crispy Alsatian white like a Pinot Blanc.

Two types of rum double the fun in this citrusy punch. If you can't find kumquats, add another orange.

Walnuts add a bitter, earthy element to this simple dessert—and a scoop of vanilla ice cream wouldn't hurt.

The elegant Cuban combo of lime and rum has nothing to do with the syrupy slush you'll find at swim-up bars.