With St. Patrick’s Day coming up, you’ll find lots of bars stocking up on the Guinness and the Irish whiskeys — but there are other options out there for a celebration. If you’re looking for something ...

Product Description: Smith’s Rum Cream is a premium Jamaican beverage that masterfully combines the richness of Jamaican rum with lactose-free cream. Created by CEO Donald Smith, this beverage is ...

SARASOTA — This is a booze and ice cream combo that was bound to happen. Local favorites Lickity Split Ice Cream and the Siesta Key Rum distillery have collaborated to create a frozen treat that won't ...

I was today-years-old when I learned how crazy good rum-raisin ice cream is. I'd written it off as too grandpa-ish; something you order if you keep Werther's in the front pockets of your Dungarees.

Eggo has put a twist on one of the most popular drinks of the holiday season with its Eggo Nog Appalachian Sippin' Cream. The 40-proof was created in collaboration with Sugarlands Distilling Co. in ...

For all those with discerning palates who prefer to savour a sweet rum cream to set the mood, Jamaican-owned Worthy Park Estate Limited is offering up a premium cream liqueur just in time for the ...

Instructions: Preheat the oven to 425 degrees. Line an 11-inch pie pan with the unbaked pie crust and place it on a sheet pan. Line the crust with parchment paper. Fill the paper three-quarters full ...

•Have all ingredients at room temperature. •Sift together twice flour, baking powder, and salt. •Cream shortening until fluffy; gradually add sugar. •Blend till mixture is creamy. •Stir in egg yolks ...

A little rum, a little vanilla, brown sugar, walnuts and no shortage of chocolate — all wrapped up in a buttery pie crust. What’s not to love? The recipe, from Cold Spring Tavern in Santa Barbara, is ...

' Kokubata A Islamic Raisin ', which is made with fermented butter made in France and sprinkled with ice cream of lamb raisins, has been available at Lawson since May 19, 2020 (Tuesday). The ...

Preheat oven to 180 C or 350 F. Grease the ramekin mould with softened butter and line with the flour dredging out the excess flour. In case a ramekin is not available use heat resistant tea/coffee ...