19 Decadent Meyers Dark Rum Recipes Delicious

Let’s face it, there’s something irresistibly cozy about curling up with a drink that warms you from the inside out, especially when it’s crafted with the rich, smooth flavors of Meyers Dark Rum. Whether you’re planning a festive gathering or simply treating yourself, these 19 decadent recipes promise to elevate your cocktail game. Ready to stir up some magic? Let’s dive into these delicious concoctions that are sure to impress.

Meyers Dark Rum Chocolate Truffles

Remember those chilly evenings when all you crave is something rich and indulgent? That’s exactly when I stumbled upon the magic of combining Meyers Dark Rum with chocolate to create these decadent truffles. It’s a recipe that’s become my go-to for impressing guests or treating myself after a long week.

Ingredients

• 8 oz high-quality dark chocolate (I swear by Ghirardelli for its smooth melt)
• 1/2 cup heavy cream (cold from the fridge works best for me)
• 2 tbsp Meyers Dark Rum (the caramel notes are unbeatable)
• 1/4 cup unsweetened cocoa powder (for that final dusting)
• 1 tbsp unsalted butter (room temp to blend seamlessly)

Instructions

1. Chop the dark chocolate into small, even pieces to ensure it melts uniformly.
2. Heat the heavy cream in a small saucepan over medium heat until it just begins to simmer, about 2 minutes. Watch closely to avoid boiling.
3. Pour the hot cream over the chopped chocolate, let it sit for 1 minute, then stir gently until smooth. Tip: A silicone spatula works best here to avoid incorporating air.
4. Stir in the Meyers Dark Rum and butter until fully combined. The mixture should be glossy and thick.
5. Cover the bowl with plastic wrap, pressing it directly onto the surface of the chocolate to prevent a skin from forming. Chill in the refrigerator for 2 hours, or until firm enough to scoop.
6. Using a melon baller or a small spoon, scoop the mixture and roll into 1-inch balls. Tip: Wearing gloves can help prevent the chocolate from melting in your hands.
7. Roll each truffle in cocoa powder until fully coated. Tip: For a cleaner finish, shake off excess cocoa in a sieve.
8. Arrange the truffles on a parchment-lined tray and chill for another 30 minutes before serving.

Velvety smooth with a kick of rum, these truffles are a dream. Serve them alongside a glass of the same Meyers Dark Rum for an extra special treat, or package them in a pretty box as a heartfelt homemade gift.

Caribbean Rum Cake with Meyers Dark Rum

Yesterday, I stumbled upon a bottle of Meyers Dark Rum in my pantry, and it sparked the idea to bake a Caribbean Rum Cake. There’s something about the rich, molasses-like flavor of Meyers that transforms this cake into a moist, decadent treat. I remember my first bite of rum cake at a friend’s potluck—utterly unforgettable.

Ingredients

• 1 cup unsalted butter, softened (I always keep mine out the night before for baking)
• 2 cups granulated sugar (because life’s too short for skimping on sweetness)
• 4 large eggs, room temperature (they blend smoother this way)
• 3 cups all-purpose flour (I swear by King Arthur for consistent results)
• 1/2 tsp baking powder (just a pinch to lift the cake)
• 1/2 tsp baking soda (the secret to a tender crumb)
• 1/2 tsp salt (balances the sweetness perfectly)
• 1 cup Meyers Dark Rum (the star of the show, no substitutes)
• 1/2 cup water (to thin the batter just right)
• 1 tsp vanilla extract (a splash for aroma)

Instructions

1. Preheat your oven to 325°F (163°C) and grease a Bundt pan thoroughly—I use butter and a dusting of flour to prevent sticking.
2. In a large bowl, cream together the softened butter and sugar until light and fluffy, about 3 minutes. Tip: Scrape the bowl sides to ensure even mixing.
3. Add eggs one at a time, beating well after each addition. Room temperature eggs incorporate better, preventing a curdled look.
4. Whisk together flour, baking powder, baking soda, and salt in a separate bowl. This ensures your leaveners are evenly distributed.
5. Alternately add the dry ingredients and the rum-water mixture to the butter mixture, starting and ending with the dry. Mix until just combined—overmixing leads to a tough cake.
6. Pour the batter into the prepared pan and smooth the top. Tap the pan on the counter to release any air bubbles.
7. Bake for 60-70 minutes, or until a toothpick inserted comes out clean. Tip: Ovens vary, so start checking at 55 minutes.
8. Let the cake cool in the pan for 10 minutes, then invert onto a wire rack to cool completely. Tip: Patience here prevents breakage.

The cake emerges with a deep, rum-infused flavor and a moist, dense texture that’s irresistible. Serve it with a dollop of whipped cream or a drizzle of caramel for an extra indulgent touch.

Meyers Dark Rum Glazed Ham

After years of experimenting with holiday hams, I’ve finally found a glaze that steals the show every time. A combination of Meyers Dark Rum and a handful of pantry staples transforms a simple ham into a centerpiece worthy of any feast.

Ingredients

• 1 (8-10 lb) fully cooked, bone-in ham – I always go for a spiral-cut for easier serving.
• 1 cup Meyers Dark Rum – the richer, the better for that deep molasses flavor.
• 1/2 cup packed dark brown sugar – it clumps, so I press it firmly into the cup.
• 1/4 cup pure maple syrup – none of that pancake stuff; the real deal makes a difference.
• 2 tbsp Dijon mustard – my secret weapon for balancing sweetness with a tangy kick.
• 1 tsp ground cloves – just a hint warms the whole dish without overpowering.

Instructions

1. Preheat your oven to 325°F and position the rack in the lower third to ensure even cooking.
2. Place the ham, cut side down, in a large roasting pan. For extra moisture, I like to add a cup of water to the pan’s bottom.
3. In a small saucepan over medium heat, combine the rum, brown sugar, maple syrup, mustard, and cloves. Stir constantly until the sugar dissolves, about 3 minutes. Tip: Don’t let it boil to keep the alcohol’s flavor intact.
4. Brush half of the glaze over the ham, making sure to get between the slices if using spiral-cut. Reserve the rest for later.
5. Bake the ham, uncovered, for 1.5 hours, basting with the pan juices every 30 minutes. Tip: Cover loosely with foil if the top starts to brown too quickly.
6. Remove the ham from the oven and brush with the remaining glaze. Increase the oven temperature to 425°F and bake for another 15 minutes until the glaze is sticky and caramelized. Tip: Watch closely to prevent burning.
7. Let the ham rest for 15 minutes before slicing to allow the juices to redistribute.

Out of the oven, this ham is a masterpiece of sticky, sweet, and slightly spicy flavors, with the rum adding a depth that’s unforgettable. Serve it with a side of roasted sweet potatoes or a crisp salad to cut through the richness.

Bananas Foster with Meyers Dark Rum

Unbelievably, the first time I tried Bananas Foster, it was at a friend’s dinner party, and I was instantly hooked. The combination of caramelized bananas with the deep, rich flavor of Meyers Dark Rum was a game-changer for me, and I’ve been perfecting my own version ever since.

Ingredients

• 4 ripe bananas (I find that just slightly overripe bananas caramelize the best)
• 1/2 cup unsalted butter (because let’s be honest, everything’s better with butter)
• 1 cup packed dark brown sugar (for that deep molasses flavor)
• 1/2 cup Meyers Dark Rum (the star of the show, don’t skimp on quality)
• 1/2 tsp ground cinnamon (a little warmth goes a long way)
• 1/4 tsp freshly grated nutmeg (trust me, fresh makes a difference)
• Vanilla ice cream, for serving (because what’s Bananas Foster without it?)

Instructions

1. Peel the bananas and slice them diagonally into 1/2-inch thick pieces. Set aside.
2. In a large skillet over medium heat, melt the butter until it starts to foam slightly, about 2 minutes.
3. Add the brown sugar, cinnamon, and nutmeg to the skillet. Stir constantly until the sugar dissolves and the mixture becomes a smooth caramel, about 3 minutes.
4. Carefully add the banana slices to the skillet. Cook for 2 minutes on each side, until they start to soften and caramelize.
5. Remove the skillet from the heat and slowly pour in the Meyers Dark Rum. Tip: Stand back when adding the rum to avoid any flare-ups.
6. Return the skillet to the heat and tilt it slightly to ignite the rum, or use a long lighter. Let the flames die down naturally, about 1 minute.
7. Continue cooking for another minute, stirring gently, until the sauce thickens slightly.
8. Serve immediately over scoops of vanilla ice cream. Tip: For an extra touch, garnish with a sprinkle of cinnamon or a few banana slices on top.

Lusciously creamy with a bold rum flavor, this Bananas Foster is a decadent treat that’s surprisingly simple to make. Try serving it with a drizzle of the caramel sauce over the top for an extra indulgent dessert.

Meyers Dark Rum Punch

After a long week, there’s nothing quite like unwinding with a cocktail that feels like a vacation in a glass. That’s exactly what Meyers Dark Rum Punch is for me—a little escape to the tropics, no matter where I am. I first stumbled upon this recipe during a summer barbecue at a friend’s place, and it’s been my go-to for gatherings ever since.

Ingredients

• 2 cups Meyers Dark Rum – The rich, molasses flavor is irreplaceable here.
• 1 cup fresh lime juice – Squeezed right before mixing for that bright, tangy kick.
• 1/2 cup grenadine – Adds a sweet depth and that gorgeous ruby hue.
• 4 cups pineapple juice – I always go for cold-pressed; the difference in flavor is night and day.
• 1/4 cup simple syrup – Homemade is best, just equal parts sugar and water simmered until clear.
• Ice cubes – Lots of them, for serving. I like using large cubes because they melt slower.
• Pineapple slices and maraschino cherries – For garnish. It’s not just about looks; the fruit soaks up the punch beautifully.

Instructions

1. In a large pitcher, combine the Meyers Dark Rum, fresh lime juice, grenadine, pineapple juice, and simple syrup. Stir well to mix all the flavors together.
2. Fill serving glasses to the top with ice cubes. This ensures your punch stays chilled without getting watered down too quickly.
3. Pour the mixed punch over the ice in each glass, leaving a little room at the top for garnish.
4. Garnish each glass with a pineapple slice and a maraschino cherry on a skewer. Pro tip: If you’re feeling fancy, a sprinkle of freshly grated nutmeg on top adds an aromatic touch.
5. Serve immediately and enjoy the burst of tropical flavors. Remember, the first sip is always the best, so take it slow and savor it.

Velvety smooth with a perfect balance of sweet and tart, this punch is a crowd-pleaser. I love serving it in hollowed-out pineapples for an extra festive touch—it’s always the talk of the party.

Dark Rum and Coffee Tiramisu

Yesterday, I stumbled upon a twist to the classic tiramisu that’s too good not to share. Combining the rich flavors of dark rum and bold coffee, this dessert is a game-changer for any gathering. It’s my new go-to when I want to impress guests or treat myself after a long week.

Ingredients

• 1 1/2 cups heavy cream – I always chill my bowl and beaters for a fluffier whip.
• 1/2 cup granulated sugar – A little extra never hurt, right?
• 8 oz mascarpone cheese – Room temperature blends smoother.
• 1/2 cup strong brewed coffee, cooled – I use my morning brew for an extra kick.
• 1/4 cup dark rum – The darker, the better for depth of flavor.
• 24 ladyfingers – Crispy on the outside, soft inside is the goal.
• 2 tbsp cocoa powder – For that perfect dusting on top.

Instructions

1. In your chilled bowl, whip the heavy cream and sugar until stiff peaks form, about 3 minutes.
2. Gently fold in the mascarpone cheese until fully incorporated, being careful not to deflate the cream.
3. Mix the cooled coffee and dark rum in a shallow dish. Quickly dip each ladyfinger into the mixture, ensuring they’re moist but not soggy.
4. Layer half of the dipped ladyfingers at the bottom of a 9×9 inch dish.
5. Spread half of the mascarpone mixture over the ladyfingers, smoothing the top with a spatula.
6. Repeat the layers with the remaining ladyfingers and mascarpone mixture.
7. Chill in the refrigerator for at least 4 hours, though overnight is best for the flavors to meld.
8. Before serving, dust the top with cocoa powder using a fine mesh sieve for an even coating.

Best enjoyed cold, this Dark Rum and Coffee Tiramisu boasts layers of creamy, boozy goodness with a hint of coffee bitterness. Serve it in elegant glasses for individual portions or keep it family-style for a cozy dessert night.

Meyers Dark Rum BBQ Sauce

Nothing beats the smoky, sweet depth of a homemade BBQ sauce, especially when it’s spiked with the rich, molasses notes of Meyers Dark Rum. I stumbled upon this combination during a summer cookout mishap, and it’s been my go-to ever since. Trust me, it’s a game-changer for your grilling repertoire.

Ingredients

• 1 cup ketchup (I swear by the organic kind for its deeper flavor)
• 1/2 cup Meyers Dark Rum (the darker, the better for that caramel undertone)
• 1/4 cup apple cider vinegar (it adds a nice tang that balances the sweetness)
• 1/4 cup brown sugar (packed tight, because we’re not skimping on sweetness here)
• 2 tbsp Worcestershire sauce (a splash more if you’re feeling adventurous)
• 1 tbsp smoked paprika (this is where the magic happens, folks)
• 1 tsp garlic powder (because what’s BBQ without garlic?)
• 1/2 tsp cayenne pepper (just enough to whisper ‘heat’ without shouting)

Instructions

1. In a medium saucepan over low heat, combine the ketchup, Meyers Dark Rum, apple cider vinegar, brown sugar, Worcestershire sauce, smoked paprika, garlic powder, and cayenne pepper. Tip: Stirring constantly at this stage prevents the sugar from burning.
2. Bring the mixture to a simmer, then reduce the heat to low. Let it bubble gently for 20 minutes, stirring occasionally. Tip: A slow simmer melds the flavors beautifully without reducing the sauce too quickly.
3. After 20 minutes, remove the saucepan from the heat and let the sauce cool for about 10 minutes. Tip: Cooling slightly thickens the sauce, making it perfect for brushing onto meats.

Unbelievably versatile, this Meyers Dark Rum BBQ sauce clings to ribs and chicken with a glossy sheen, offering a perfect balance of sweet, smoky, and spicy. Try it as a glaze for grilled pineapple for a dessert that’ll have everyone talking.

Rum Soaked Fruit Cake

So, there I was, rummaging through my grandma’s old recipe box, when I stumbled upon this gem—Rum Soaked Fruit Cake. It’s not just any fruit cake; it’s a boozy, moist, and utterly irresistible treat that’s perfect for the holidays or, let’s be honest, any day you need a little cheer.

Ingredients

• 2 cups mixed dried fruits (I love a mix of raisins, currants, and chopped apricots for a bit of tang)
• 1 cup dark rum (the better the quality, the richer the flavor)
• 1 cup unsalted butter, softened (room temp is key for a smooth batter)
• 1 cup brown sugar (packed, because we’re not skimping on sweetness)
• 4 large eggs (room temp eggs blend better, trust me)
• 2 cups all-purpose flour (I always sift mine to avoid lumps)
• 1 tsp baking powder (for that perfect rise)
• 1 tsp ground cinnamon (because spice is nice)
• 1/2 tsp ground nutmeg (a little goes a long way)

Instructions

1. In a large bowl, combine the mixed dried fruits and dark rum. Let them soak overnight for maximum flavor. Tip: Cover the bowl with a clean towel to keep out any curious critters.
2. Preheat your oven to 325°F (163°C) and grease a 9-inch loaf pan. Tip: Lining the pan with parchment paper makes removal a breeze.
3. In a separate bowl, cream together the softened butter and brown sugar until light and fluffy. Tip: This step is crucial for texture, so don’t rush it.
4. Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next.
5. Sift together the flour, baking powder, cinnamon, and nutmeg, then gradually fold into the wet ingredients.
6. Drain the soaked fruits (reserve the rum for another use or to brush on the cake later) and fold them into the batter.
7. Pour the batter into the prepared loaf pan and bake for 60-75 minutes, or until a toothpick inserted into the center comes out clean. Tip: If the top starts browning too quickly, tent it with foil.
8. Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

This Rum Soaked Fruit Cake is a showstopper with its moist crumb and deep, rum-infused flavors. Try serving it with a dollop of whipped cream or a drizzle of the reserved rum for an extra kick. Trust me, it’s a game-changer.

Meyers Dark Rum Hot Chocolate

Just when you think hot chocolate can’t get any better, along comes this Meyers Dark Rum Hot Chocolate to prove you wrong. I stumbled upon this decadent twist during a chilly evening when my usual cup felt too mundane, and let me tell you, it was a game-changer.

Ingredients

• 2 cups whole milk (I swear by whole milk for its creaminess, but feel free to use your favorite.)
• 1/4 cup heavy cream (Because why not go all out?)
• 2 tbsp unsweetened cocoa powder (The darker, the better for that rich chocolate flavor.)
• 1/4 cup granulated sugar (Adjust if you like it less sweet, but this is my sweet spot.)
• 1/2 tsp vanilla extract (A splash of vanilla makes everything better.)
• 1.5 oz Meyers Dark Rum (The star of the show, adding depth and warmth.)
• A pinch of salt (Just a pinch to balance the sweetness.)

Instructions

1. In a medium saucepan, combine the whole milk and heavy cream over medium heat. Heat until it’s just about to simmer, stirring occasionally to prevent a skin from forming on top.
2. Whisk in the cocoa powder and granulated sugar until fully dissolved. This is where the magic starts, so take your time to ensure no lumps remain.
3. Remove the saucepan from the heat and stir in the vanilla extract, Meyers Dark Rum, and a pinch of salt. The alcohol will cook off slightly, leaving behind its rich flavor.
4. Pour the hot chocolate into your favorite mugs immediately. For an extra touch of indulgence, top with whipped cream or a sprinkle of cocoa powder.

Every sip of this Meyers Dark Rum Hot Chocolate is a cozy embrace, with the rum adding a sophisticated kick that elevates the classic. Serve it by the fireplace for the ultimate winter evening treat, or enjoy it as a luxurious nightcap any time of year.

Coconut Rum Shrimp with Meyers Dark Rum

Last summer, I stumbled upon the most delightful combination of flavors during a beachside getaway—coconut and rum. It inspired me to create this Coconut Rum Shrimp with Meyers Dark Rum, a dish that brings a taste of the tropics right to your kitchen.

Ingredients

• 1 lb large shrimp, peeled and deveined (I like to leave the tails on for presentation)
• 1/2 cup Meyers Dark Rum (the richer, the better for that deep flavor)
• 1/4 cup coconut milk (full-fat for that creamy texture)
• 2 tbsp brown sugar (it adds a lovely caramel note)
• 1 tbsp lime juice (freshly squeezed, please!)
• 2 cloves garlic, minced (because garlic makes everything better)
• 1/2 tsp red pepper flakes (adjust to your heat preference)
• 2 tbsp unsalted butter (I always use unsalted to control the dish’s saltiness)
• Salt to taste (I prefer sea salt for its clean taste)

Instructions

1. In a bowl, combine the shrimp, Meyers Dark Rum, coconut milk, brown sugar, lime juice, minced garlic, and red pepper flakes. Let it marinate in the fridge for 30 minutes. Tip: Don’t skip the marinating time; it’s crucial for flavor infusion.
2. Heat a large skillet over medium heat and add the butter. Once melted, add the shrimp mixture, reserving the marinade. Cook the shrimp for 2 minutes on each side or until they turn pink. Tip: Avoid overcrowding the skillet to ensure each shrimp cooks evenly.
3. Pour the reserved marinade into the skillet and bring to a simmer. Cook for an additional 3 minutes, or until the sauce thickens slightly. Tip: Keep an eye on the sauce; you want it reduced but not too thick.
4. Season with salt to taste and remove from heat.

Serve this luscious dish over a bed of steamed rice or with a side of grilled pineapple for an extra tropical twist. The shrimp are succulent, with a perfect balance of sweet, spicy, and tangy flavors that’ll transport you straight to the islands.

Dark Rum Infused Chocolate Mousse

Today, as the summer breeze whispers through my kitchen window, I’m reminded of the time I first stumbled upon the magic of combining dark rum with chocolate. It was a game-changer, transforming my usual chocolate mousse into an indulgent, adults-only dessert that’s perfect for those cozy nights in.

Ingredients

• 1 cup heavy cream (I always chill the bowl and beaters first for extra fluffy peaks)
• 4 oz dark chocolate, chopped (the higher the cocoa content, the richer the flavor)
• 2 tbsp dark rum (a splash more if you’re feeling adventurous)
• 2 large eggs, separated (room temperature eggs blend smoother)
• 1/4 cup sugar (I like to use fine granulated for a silkier texture)

Instructions

1. In a heatproof bowl, melt the dark chocolate over a pot of simmering water, stirring occasionally until smooth. Tip: Ensure no water gets into the chocolate to prevent seizing.
2. Remove from heat and stir in the dark rum. Let it cool slightly.
3. In another bowl, beat the egg yolks with half the sugar until pale and thick. Tip: This step is crucial for a light mousse, so don’t rush it.
4. Gently fold the yolk mixture into the cooled chocolate.
5. In a chilled bowl, whip the heavy cream to soft peaks. Be careful not to overbeat.
6. In a separate clean bowl, beat the egg whites until foamy, then gradually add the remaining sugar, beating until stiff peaks form.
7. Carefully fold the whipped cream into the chocolate mixture, then gently fold in the egg whites until no streaks remain. Tip: Use a spatula and fold in a figure-eight motion to keep the mixture airy.
8. Divide the mousse among serving glasses and chill for at least 4 hours, or overnight for best results.

You’ll love the velvety texture and the deep, complex flavors of this mousse. Serve it with a sprinkle of cocoa powder or a dollop of whipped cream on top for an extra touch of elegance.

Meyers Dark Rum Marinated Steak

Kicking off the grilling season with a bang, I stumbled upon this Meyers Dark Rum Marinated Steak recipe during a backyard BBQ at a friend’s place. The rich, caramel notes of the rum paired with the savory steak had me hooked from the first bite, and I knew I had to make it my own.

Ingredients

• 2 lbs ribeye steak (I find the marbling in ribeye makes for the juiciest results)
• 1/2 cup Meyers Dark Rum (the darker, the better for that deep flavor)
• 1/4 cup soy sauce (I opt for low-sodium to control the saltiness)
• 2 tbsp brown sugar (packed, for that perfect caramelization)
• 3 cloves garlic, minced (because garlic makes everything better)
• 1 tbsp olive oil (extra virgin is my kitchen staple)
• 1 tsp black pepper (freshly ground, for that sharp kick)

Instructions

1. In a large bowl, whisk together Meyers Dark Rum, soy sauce, brown sugar, minced garlic, olive oil, and black pepper until the sugar dissolves.
2. Place the ribeye steak in a resealable plastic bag and pour the marinade over it, ensuring the steak is fully coated. Seal the bag and refrigerate for at least 4 hours, though overnight marinating brings out the deepest flavors.
3. Preheat your grill to medium-high heat, about 450°F, ensuring the grates are clean and lightly oiled to prevent sticking.
4. Remove the steak from the marinade, letting excess drip off, and grill for about 6 minutes per side for medium-rare, or until the internal temperature reaches 135°F.
5. Let the steak rest for 5 minutes before slicing against the grain to ensure maximum tenderness.

Mouthwatering doesn’t even begin to describe this steak. The Meyers Dark Rum marinade creates a crust that’s packed with flavor, while the inside remains tender and juicy. Serve it up with a side of grilled asparagus or atop a crisp salad for a meal that’s sure to impress.

Pineapple Upside Down Cake with Meyers Dark Rum

Finally, a twist on the classic that’ll have your taste buds dancing—Pineapple Upside Down Cake with Meyers Dark Rum. It’s the kind of dessert that brings back memories of family gatherings, with a boozy kick that makes it unmistakably adult. I remember the first time I added rum to this recipe; the aroma alone was worth it.

Ingredients

• 1/2 cup unsalted butter (I always keep mine at room temp for easier mixing)
• 1 cup packed brown sugar (the darker, the better for that deep caramel flavor)
• 1 can pineapple slices in juice (reserve the juice—it’s gold for the batter)
• Maraschino cherries (because what’s an upside-down cake without these little red gems?)
• 1 1/2 cups all-purpose flour (I swear by King Arthur for consistent results)
• 2 tsp baking powder (freshness matters—check the date!)
• 1/4 tsp salt (a pinch more if you’re using unsalted butter like me)
• 3/4 cup granulated sugar (I’ve tried reducing this, but it’s perfect as is)
• 2 large eggs (room temp eggs blend smoother, trust me)
• 1/2 cup whole milk (2% works in a pinch, but whole milk gives richness)
• 1/4 cup Meyers Dark Rum (the star of the show—don’t skimp!)
• 1 tsp vanilla extract (pure, always)

Instructions

1. Preheat your oven to 350°F. This ensures even baking from the get-go.
2. Melt 1/2 cup butter in a 10-inch cast-iron skillet over medium heat. Swirl to coat the sides—this prevents sticking and adds flavor.
3. Sprinkle brown sugar evenly over the melted butter. Let it sit for a minute to start caramelizing.
4. Arrange pineapple slices on the sugar, placing a cherry in the center of each. This is your canvas—get creative!
5. In a bowl, whisk together flour, baking powder, and salt. Sifting isn’t necessary, but it eliminates lumps.
6. In another bowl, beat granulated sugar and eggs until light and fluffy. This incorporates air for a lighter cake.
7. Stir in milk, rum, and vanilla. The batter will be thin—that’s okay, it bakes up beautifully.
8. Pour batter over pineapples, smoothing the top. Tap the skillet gently to remove air bubbles.
9. Bake for 40-45 minutes, until a toothpick comes out clean. The top should be golden and springy to the touch.
10. Let cool for 10 minutes, then invert onto a serving plate. Wait any longer, and the caramel might stick.

Caramelized pineapple and rum-infused cake create a moist, flavorful bite that’s hard to resist. Serve it warm with a dollop of whipped cream or a scoop of vanilla ice cream for an extra indulgent treat. The rum not only deepens the flavor but also keeps the cake incredibly moist for days—if it lasts that long!

Dark Rum and Vanilla Bean Panna Cotta

Craving something creamy and indulgent with a hint of tropical flair? I stumbled upon this Dark Rum and Vanilla Bean Panna Cotta recipe during a summer getaway, and it’s been my go-to dessert for dinner parties ever since. The combination of smooth vanilla and the deep, molasses notes of dark rum is simply irresistible.

Ingredients

• 2 cups heavy cream (I always go for organic; the richness is unmatched)
• 1/2 cup whole milk (trust me, skim won’t give you the same silkiness)
• 1/2 cup sugar (I like to use cane sugar for a deeper flavor)
• 1 vanilla bean, split lengthwise (or 1 tsp vanilla extract in a pinch, but the bean is worth it)
• 2 tbsp dark rum (I prefer Myers’s for its boldness)
• 2 1/4 tsp unflavored gelatin (this is the magic that sets it all)
• Pinch of salt (just a tiny pinch to balance the sweetness)

Instructions

1. In a medium saucepan, combine the heavy cream, milk, and sugar. Heat over medium heat until the sugar dissolves, about 5 minutes, stirring occasionally.
2. Scrape the seeds from the vanilla bean into the cream mixture, then add the pod for extra flavor. Let it steep off the heat for 10 minutes.
3. Sprinkle the gelatin over 3 tbsp cold water in a small bowl. Let it bloom for 5 minutes until it looks spongy.
4. Remove the vanilla pod from the cream mixture and reheat gently until warm. Stir in the bloomed gelatin until fully dissolved.
5. Mix in the dark rum and a pinch of salt. Strain the mixture through a fine sieve into a jug for smoothness.
6. Divide the mixture among 4 ramekins. Chill in the refrigerator for at least 4 hours, or until set.

Rich and velvety, this panna cotta is a dream with its subtle rum warmth and vanilla perfume. Serve it with a drizzle of caramel or fresh berries for a touch of brightness.

Meyers Dark Rum Caramel Sauce

Whispering a little secret to you—this Meyers Dark Rum Caramel Sauce has been my go-to for elevating desserts from good to unforgettable. It’s the kind of recipe that feels like a warm hug, with its rich, buttery depth and a hint of rum that doesn’t overpower but beautifully complements.

Ingredients

• 1 cup granulated sugar (I’ve found that organic sugar gives a deeper flavor, but regular works just fine)
• 6 tbsp unsalted butter, cubed (cold butter is easier to handle, but room temp blends smoother)
• 1/2 cup heavy cream (must be at room temp to prevent the caramel from seizing)
• 2 tbsp Meyers Dark Rum (the star of the show, adding that unmistakable warmth)
• 1 tsp vanilla extract (pure extract makes all the difference here)
• A pinch of sea salt (to balance the sweetness, I prefer Maldon for its flaky texture)

Instructions

1. In a medium saucepan, evenly sprinkle the sugar over medium heat. Resist the urge to stir; instead, gently swirl the pan to ensure even melting.
2. Once the sugar turns a deep amber color (about 5-7 minutes), quickly add the butter. Be cautious—the mixture will bubble vigorously.
3. Using a wooden spoon, stir the butter into the caramel until fully incorporated. This is where patience pays off for a smooth sauce.
4. Slowly drizzle in the heavy cream while stirring continuously. The mixture will bubble again, so keep stirring until it calms down.
5. Remove the saucepan from heat and carefully stir in the rum, vanilla extract, and sea salt. The alcohol will cook off, leaving just the rum’s rich flavor.
6. Let the sauce cool for about 10 minutes before transferring to a jar. It will thicken as it cools.

Oh, the magic this sauce brings! Drizzle it over vanilla ice cream for a simple yet decadent treat, or fold it into your morning oatmeal for a luxurious start to the day. The texture is velvety, with a perfect balance of sweet, buttery, and boozy notes that make it irresistibly spoonable.

Spiced Rum Apple Pie

Oh, the joys of fall baking! There’s something about the combination of spiced rum and apples that feels like a warm hug on a chilly evening. I remember the first time I tried adding rum to my apple pie—it was a game-changer, adding depth and warmth that plain old apple pie just can’t match.

Ingredients

• 2 cups all-purpose flour (I like to sift mine for a lighter crust)
• 1 tsp salt (sea salt is my preference for its subtle crunch)
• 3/4 cup unsalted butter, chilled and diced (the colder, the flakier the crust)
• 6-8 tbsp ice water (just enough to bring the dough together)
• 6 medium apples, peeled and thinly sliced (I use a mix of Granny Smith and Honeycrisp for balance)
• 3/4 cup brown sugar (packed for that molasses richness)
• 1/4 cup spiced rum (the star of the show, don’t skimp!)
• 2 tsp cinnamon (because what’s apple pie without it?)
• 1/2 tsp nutmeg (a little goes a long way)
• 1 tbsp lemon juice (to keep the apples from browning)
• 1 egg, beaten (for that golden crust)

Instructions

1. In a large bowl, whisk together the flour and salt. Add the diced butter and use your fingers to work it into the flour until the mixture resembles coarse crumbs.
2. Gradually add ice water, one tablespoon at a time, mixing until the dough just comes together. Divide into two discs, wrap in plastic, and chill for at least 1 hour. Tip: Chilling the dough prevents shrinkage during baking.
3. Preheat your oven to 375°F (190°C). Roll out one disc of dough on a floured surface to fit your pie dish. Trim the edges, leaving a slight overhang.
4. In another bowl, toss the apple slices with brown sugar, spiced rum, cinnamon, nutmeg, and lemon juice until evenly coated. Tip: Let the mixture sit for 10 minutes to allow the flavors to meld.
5. Pour the apple mixture into the prepared pie crust. Roll out the second disc of dough and place it over the filling. Trim and crimp the edges to seal. Cut a few slits in the top for steam to escape.
6. Brush the top crust with the beaten egg for a shiny finish. Bake for 50-60 minutes, or until the crust is golden and the filling is bubbly. Tip: Place a baking sheet under the pie to catch any drips.

Kindly let the pie cool for at least an hour before slicing—it’s worth the wait! The spiced rum adds a caramel-like depth to the apples, while the flaky crust provides the perfect contrast. Serve it warm with a scoop of vanilla ice cream for an unforgettable dessert experience.

Dark Rum and Gingerbread Trifle

Remember those chilly evenings when all you craved was something sweet, spicy, and a little boozy to warm you up? That’s exactly what inspired me to create this Dark Rum and Gingerbread Trifle. It’s a layered dessert that combines the warmth of gingerbread with the rich depth of dark rum, perfect for holiday gatherings or whenever you need a little indulgence.

Ingredients

• 1 package gingerbread mix (I swear by the one from the local bakery, but store-bought works in a pinch)
• 1 cup heavy cream (cold, straight from the fridge for best whipping results)
• 2 tbsp powdered sugar (because who measures sugar exactly? I usually eyeball it)
• 1/2 cup dark rum (the better the quality, the richer the flavor)
• 1 cup vanilla pudding (homemade or store-bought, no judgment here)
• 1/2 tsp cinnamon (a little extra never hurt anyone)

Instructions

1. Preheat your oven to 350°F and prepare the gingerbread mix according to package instructions. Tip: For an extra moist cake, substitute water with milk in the mix.
2. Bake the gingerbread for 25-30 minutes or until a toothpick inserted in the center comes out clean. Let it cool completely before crumbling.
3. While the gingerbread cools, whip the heavy cream and powdered sugar until stiff peaks form. Tip: Chill your mixing bowl and beaters for 10 minutes beforehand to ensure the cream whips up nicely.
4. In a trifle bowl or individual glasses, layer crumbled gingerbread, a drizzle of dark rum, vanilla pudding, and whipped cream. Repeat the layers until all ingredients are used, ending with whipped cream on top.
5. Sprinkle the top with cinnamon for a spicy finish. Tip: Let the trifle sit in the fridge for at least an hour before serving to allow the flavors to meld beautifully.

Zesty and rich, this trifle is a textural dream with soft gingerbread, creamy pudding, and fluffy whipped cream. Serve it in clear glasses to show off those gorgeous layers, or top with a sprinkle of nutmeg for an extra kick.

Meyers Dark Rum Infused Cherry Compote

Gathering around the kitchen to whip up something special has always been my way of unwinding, and this Meyers Dark Rum Infused Cherry Compote is no exception. It’s a little nod to those summer evenings when the air is just right, and you’re looking for that perfect topping to elevate your dessert.

Ingredients

• 2 cups fresh cherries, pitted (I swear by Bing cherries for their deep flavor)
• 1/2 cup Meyers Dark Rum (because why not add a little sophistication?)
• 1/2 cup granulated sugar (adjust if your sweet tooth isn’t as demanding)
• 1 tbsp lemon juice (freshly squeezed, please—it makes all the difference)
• 1 tsp vanilla extract (the real deal, not imitation)
• 1/4 tsp ground cinnamon (a whisper of spice to round it all out)

Instructions

1. In a medium saucepan, combine the cherries, Meyers Dark Rum, sugar, and lemon juice over medium heat. Stir gently to mix.
2. Bring the mixture to a simmer, then reduce the heat to low. Let it cook for about 20 minutes, stirring occasionally, until the cherries are soft and the liquid has thickened slightly. Tip: Keep an eye on the heat to prevent burning.
3. Stir in the vanilla extract and ground cinnamon. Cook for another 5 minutes to let the flavors meld. Tip: Taste and adjust the sugar if needed, but remember the flavors will deepen as it cools.
4. Remove from heat and let the compote cool to room temperature. It will thicken more as it cools. Tip: For a smoother texture, you can lightly mash some of the cherries with the back of a spoon.

Out of the oven, this compote is a lush, velvety concoction with a bold cherry flavor underscored by the warmth of rum and cinnamon. Drizzle it over vanilla ice cream, or spoon it onto pancakes for a breakfast that feels like dessert.

Rum and Raisin Ice Cream with Meyers Dark Rum

Finally, a dessert that combines the sophistication of dark rum with the comforting sweetness of raisins—Rum and Raisin Ice Cream with Meyers Dark Rum. I remember the first time I tried this flavor at a small ice cream parlor in New Orleans; it was love at first bite. Now, I make it at home, especially during summer, to bring a bit of that magic into my kitchen.

Ingredients

• 2 cups heavy cream (I always go for organic; it makes a difference in richness)
• 1 cup whole milk (the fuller the fat, the creamier the ice cream)
• 3/4 cup granulated sugar (adjust if you like it less sweet)
• 1/2 cup raisins (soaked in Meyers Dark Rum overnight—trust me, it’s worth the wait)
• 1/4 cup Meyers Dark Rum (plus extra for soaking the raisins)
• 1 tsp vanilla extract (pure extract, not imitation, for the best flavor)
• Pinch of salt (to balance the sweetness)

Instructions

1. In a medium saucepan, combine the heavy cream, milk, sugar, and salt. Warm over medium heat until the sugar dissolves completely, about 5 minutes. Do not let it boil.
2. Remove the mixture from heat and stir in the vanilla extract and Meyers Dark Rum. Let it cool to room temperature, then refrigerate for at least 4 hours, or overnight for deeper flavor.
3. Once chilled, pour the mixture into your ice cream maker and churn according to the manufacturer’s instructions, usually about 20-25 minutes.
4. Drain the raisins (save the rum for another use or discard) and fold them into the churned ice cream during the last 5 minutes of churning.
5. Transfer the ice cream to a freezer-safe container and freeze until firm, at least 4 hours. For best results, let it sit at room temperature for 5-10 minutes before serving.

The texture is luxuriously creamy, with the rum-soaked raisins adding a boozy, chewy contrast. Serve it in a chilled glass with a drizzle of the reserved rum for an adults-only treat that’s sure to impress.

Conclusion

Unleash your culinary creativity with these 19 decadent Meyer’s Dark Rum recipes that promise to delight your taste buds and impress your guests. Whether you’re a seasoned chef or a curious beginner, there’s something here for everyone. Don’t forget to leave a comment with your favorite recipe and share the love by pinning this article on Pinterest. Happy cooking!

Bella Bacinos