50ml Sugar Baron White Rum

50ml Coconut Water

50ml Condensed Milk

25ml Lime Juice

Ice

50ml Sugar Baron White Rum

Lime Wedge

2 tsp Superfine (Castor) Sugar Or Sugar Syrup

Soda Water

Mint

50ml Sugar Baron Barrel-Aged Rum

10ml Lemon Juice

10ml Lime Juice

10ml Honey

15g Egg White or 15ml Aquafaba (Liquid leftover from canned Chickpeas)

25ml Sugar Baron White Rum

25ml Sugar Baron Barrel-aged Rum

2-3 Tots Orange Juice

2-3 Tots Pineapple Juice

Dash of Grenadine

Dash of Angostura Bitters

50ml Sugar Baron White Rum

100ml Coconut Milk or Cream

100ml Pineapple Juice or

Fresh Pineapple

50ml Condensed Milk

25ml Lime Juice

50ml Sugar Baron Barrel-Aged Rum

200ml Spicy Ginger Beer

Juice of One Lime

Lime Slices

50ml Sugar Baron Single Estate Barrel-Aged Rum

200ml Ginger Ale

Mint & Orange Slice to Garnish

30ml Sugar Baron Single Estate Barrel-Aged Rum

30ml Sugar Baron Cherry Rum Liqueur

Dash of Vanilla Extract

25ml Lime Juice

150ml Coca-Cola

Ice

Cherry, Mint and Lime Wheel, For Garnish

30ml Sugar Baron Single Estate White Rum

60ml Sugar Baron Cherry Rum Liqueur

30ml Fresh Lemon or Lime Juice

15ml Aquafaba or Egg White

15ml Simple Syrup

Ice

50ml Stimela Cane Spirit

100ml Rose’s Lemon Squeezy Soda

100ml Rose’s Lemony Lime Soda

Lemon

Lime

Fresh Mint

Sugar and Salt

Ice

50ml Sugar Baron Single Estate White Rum

50ml Freshly Squeezed Lime or Lemon Juice

25-50ml Simple Sugar Syrup – Depending on How Sweet You Like It

50ml Sugar Baron Single Estate White Rum

15ml Simple Sugar Syrup

Fresh Lime Wedge

50ml Sugar Baron Single Estate White Rum

1 Shot of Freshly Squeezed Lime Juice

200ml Ginger Beer

Lime Wedges To Garnish

50ml Sugar Baron Single Estate

Barrel-Aged Rum

150ml Freshly Brewed Coffee

50-100ml Condensed Milk – Depending On How Sweet You Like It!

• 50g Fine Demerara Sugar, For Lining
• 125g Salted Butter, Plus Extra For Lining
• 45ml Vegetable Or Sunflower Oil
• 125ml Buttermilk Or Amasi
• 125ml Sugar Baron Barrel-Aged Rum
• 15ml Vanilla Extract
• 6 Large Egg Yolks, At Room Temperature
• 3 Large Egg Whites, At Room Temperature
• 60 + 340g Fine Demerara Sugar
• 320g Cake Flour
• 1 1/4 Tsp Baking Powder
• 1 Tsp Fine Salt
• 1/4 Tsp Bicarbonate Of Soda

• 120g Fine Demerara Sugar
• 60ml Water
• 110g Salted Butter
• 60ml Sugar Baron Barrel-Aged Rum

Preheat the oven to 180°C or 160°C if you have a fan-forced oven. Position the oven rack so that the cake will be in the middle of the oven.

To make the cake, prepare a bundt mould by brushing with butter and coating the inside well with the fine demerara sugar. Set aside.

Place the butter in a large measuring jug and melt in the microwave. Add the oil, buttermilk, rum, vanilla and egg yolks and whisk to combine.

Place the egg whites in the bowl of a stand mixer fitted with a whisk attachment and whisk until soft peaks form. Gradually add 60g of the sugar to form a thick glossy meringue. Transfer to a separate bowl.

In the same bowl as you whipped the meringue, place the flour, baking powder, salt, bicarbonate of soda and remaining 340g sugar. With the whisk attachment running on medium speed, gradually add the combined wet ingredients until just combined.

Don’t overmix.

Stir in a third of the meringue with a spatula then fold the rest of the meringue in carefully. Pour into the prepared mould.

Bake in the preheated oven for 50-60 minutes or until a skewer inserted into the cake comes out clean.

While the cake is baking, prepare the sauce; place the sugar and water in a saucepan and simmer until dissolved. Add the butter and stir to combine. Finally, add the rum.

As soon as the cake comes out of the oven, pierce it all over using a toothpick or skewer. Pour half of the warm sauce over the cake and allow to soak.

Leave to cool for 5 minutes then carefully unmold the cake and pour the remaining sauce over the top.

Serve warm (or at room temperature) with double cream, creme fraiche or homemade vanilla ice cream.

• 1 1/2cups Pouring Cream
• 3 Eggs
• 5 Egg Yolks, Extra
• 3/4cup Castor Sugar
• 1/4cup Lemon Juice
• 3/4cup Passionfruit Pulp

• 1 1/2cups All Purpose Flour, Plus Extra For Dusting
• 1/2 Cup Icing Sugar
• 125g Cold Unsalted Butter, Chopped
• 2 Egg Yolks
• 1 Tablespoon Iced Water

• 500g Pineapple, Peeled, Cored And Sliced Into 3cm Pieces
• 1/2cup Passionfruit Pulp
• 1/2 Cup Light Brown Sugar
• 1/4 Cup Sugar Baron White Rum

To make the sweet shortcrust pastry, place the flour, sugar and butter in a food processor and process until the mixture resembles fine breadcrumbs. With the motor running, add the egg yolks and water, and process until a dough just comes together.

Turn out onto a lightly floured surface and gently bring the dough together to form a ball. Flatten into a disc, wrap in plastic and refrigerate for 30 minutes.

Preheat the oven to 160°C. Roll out the dough between 2 sheets of non-stick baking paper to 3mm thick. Line a 22cm loose-based tart tin with the pastry. Trim the edges and prick the base with a fork. Refrigerate for 30 minutes. Line the pastry case with non-stick baking paper and fill with baking weights or uncooked rice.

Bake for 20 minutes, remove the paper and weights and bake for a further 10–12 minutes or until the pastry is light golden. Allow to cool slightly in the tin.

Reduce the oven temperature to 140°C.

Place the cream, eggs, extra yolks, sugar and lemon juice in a medium bowl and whisk to combine. Strain the mixture into a clean bowl and add the passionfruit. Pour the mixture into the pastry case and bake for 30 minutes or until just set.

Allow to cool to room temperature, before refrigerating until chilled.

To make the caramelised rum pineapple, place the pineapple, passionfruit and sugar in a large non-stick frying pan over high heat.

Cook for 10 minutes or until caramelised. Add the rum and cook for 3 minutes. Allow to cool slightly.

Remove the tart from the tin and place on a serving plate. Top with the caramelised rum pineapple to serve. Serves 6.

• 4 Peeled Pears, Any Variety, Almost Ripe
• 1/2 Cup Brown Sugar
• 1/3 Cup Butter
• 1 Teaspoon Cinnamon
• 1/2 Teaspoon Nutmeg
• 1 Teaspoon Pure Vanilla Extract
• 1/2 Cup Sugar Baron Barrel-Aged Rum

Ice Cream, Whipped Cream, Almond Slices, Thyme Sprigs

Preheat oven to 180°C. Cut the peeled pears in half, lengthwise and core. Place the halves face down in a baking dish.

Sprinkle with brown sugar, vanilla, and spices. Dot with butter and pour the rum over them.

Cover the baking dish with foil and place in the oven.

Check the pears after 20 minutes and baste with the sugar, butter, and rum in the bottom of the pan.

Bake pears until tender and the sauce begins to caramelise. Baking time is dependent on ripeness and variety of pear. Use the tip of a knife inserted into the pear to determine tenderness.

Serve warm with a spoonful of rum butter sauce spooned over each pear, a small scoop of vanilla ice cream or a dollop of whipped cream, a sprinkle of toasted sliced almonds, and a sprig of thyme.

• 500g Large Prawns, Thawed From Frozen
• 4 Tbsp Canola Oil
• 100ml Sugar Baron Barrel-Aged Rum
• 500ml Fish Stock
• 250g Salted Butter, Cut Into Small Blocks
• 1 Small Lemon, Juiced
• Half An Onion, Finely Diced
• 4 Cloves Garlic, Smashed and Diced
• Coarse Salt and Ground Black Pepper
• Chopped Fresh Parsley or Chives
• Toasted Ciabatta For Serving

To prepare the prawns, use some paper towel to pat the prawns as dry as possible. Set aside.

Heat the oil to a simmer in a large sauté pan. Add the prawns, and cook for about 1-2 minutes, turning over once.

Add the rum, then flame to burn off the alcohol and toss the prawns through the residual liquid.

Remove the pan from the heat, leaving the prawns in the pan, and set aside briefly. Prawns are done once the flesh

In a sauté pan, heat some oil to a simmer. Cook the onion over a medium heat until translucent. Add the garlic, and cook until fragrant (don’t let the garlic burn!).

Add the fish stock and lemon juice. Reduce by half over a moderate heat.

While the sauce is simmering, whisk in the butter so that it is absorbed (this will also help to thicken the sauce).

Add fresh, chopped herbs, and salt and pepper, then pour the sauce over the prawns in the other pan. Serve with toasted ciabatta.

2 Scoops of Vanilla Ice Cream

60ml Sugar Baron Cherry Rum Liqueur

30ml Grenadine

100ml Soda

Cherries, For Garnish