I have Rum, Pinneapple juice, V8, and different types of soda. What kind of a drink can I make?

Question

I have Rum, Pinneapple juice, V8, and different types of soda. What kind of a drink can I make?

Answer 1

Try making a Bloody Mary with your rum instead of vodka. (Assuming you have light rum instead of flavored or spiced.)

Answer 2

Dammmm! mama! You can surely mix em up! lol!   Um, Rum & pineapple juice   DRINK RESPONSIBLY!!!

Answer 3

best bet throw V8 away, grab sprite serra mist or somethign similar , pineapple juice, and rum experiment till you find a combo that either 1) gets you wasted or 2) you like and enjoy

and hopefully you get lucky and find a happy medium between 1 and 2 early inthe night.

Answer 4

Mix all you have together in a large pitcher

Add crushed ice

Add lemon wedges

Call your drink..........."The Pooper"

(thats what u'll be doing later)

Answer 5

rum & coke

you could add the V8 to the rum

HOT BUTTERED RUM

2 tb Brown Sugar

4 ts Butter Or Margarine, Softened

Dash Ground Cinnamon

Dash Ground Nutmeg

1 1/2 c Warm Water

1/2 c Rum

Lemon Slices (Optional)

In a 2-cup measure stir together the brown sugar, butter or margarine, cinnamon, and nutmeg. Stir in the warm water.

Micro-cook, uncovered. on 100% power for 3 to 4 minutes or till steaming hot. Stir in the rum.

Serve in mugs. Garnish with lemon slices, if desired.

Pina Colada Sundaes

1/3 cup shredded coconut, toasted

1 large can crushed pineapple in syrup, drained

4 tablespoons dark rum

Vanilla or Coconut Ice Cream

Combine pineapple and rum. Place 1 large scoop of ice cream in dish, top

with pineapple sauce and sprinkle with toasted coconut. YUM!

Perfect Cocktail Formula

Feeling experimental? Want to feel like a mix master general? Here is the perfect ratio for making any cocktail

1 part hard alcohol

1 part soft alcohol

1 part non alcohol

Shake in cocktail shaker, or pour over ice.

Hard alcohols (80 proof)

-vodka

-rum

-tequilla

-gin

-bourbon

-whiskey

(etc)

Soft Alcohol (40proof)

-triple sec

-grand marnier

-sour pucker

-amaretto

-curacou

-schnapps

(etc)

Non Alcohol

-sodas

-sweet and sour

-fruit juices

-water

-colins mix

(etc)

Making it for 1? Use 1 shot per part. Making it for a group? Use 1 cup per part. Making it for a party? Use 1 bottle per part.

Too strong? Top off each glass with soda water to lighten the buzz.

Mix up the percentages of each part

Rum Balls:

1 1/2 cups (140 grams) toasted pecans, finely chopped (hazelnuts, walnuts, or almonds can be used)

1 1/4 cups (120 grams) finely crushed shortbread or vanilla wafer cookies

1/2 cup (55 grams) confectioners sugar (powdered or icing)

2 tablespoons (12 grams) cocoa powder (can used Dutch processed or regular unsweetened cocoa powder)

2 tablespoons light corn syrup

1/4 cup (60 ml) rum

Garnish:

1/2 cup (55 grams) confectioners sugar (powdered or icing), sifted

To toast nuts: Preheat oven to 350 degrees F (177 degrees C) and have rack in center of oven. Place the pecans on a baking sheet and toast for about 8 minutes, or until lightly browned and fragrant. Let cool completely and then either chop up finely with a knife or place in your food processor and pulse until finely chopped. Transfer to a large bowl.

Process the vanilla wafer cookies or shortbread cookies in the food processor until finely ground. Add the crumbs to the finely chopped pecans. To this mixture add the confectioners sugar and cocoa powder and stir until combined. Add the corn syrup and rum and mix well. Chill if necessary and then shape into 1 inch (2.54 cm) balls. Place the sifted confectioners sugar into a small bowl and roll the rum balls in the sugar.

Store in an airtight container in the refrigerator. These are best if made several days in advance of serving to allow the flavors to mingle.

Serve at room temperature.

Makes about 4 dozen (48 rum balls).

Rum Balls

Serves 24

3 cups vanilla wafers (crushed)

2 cups powdered sugar

1 cup pecans or walnuts

1/4 cup cocoa

1/2 cup Rum

1/4 cup corn syrup

Mix wafers, sugar, nuts and cocoa thoroughly then add rum and corn syrup.

Form into balls and roll in sugar - powdered is ok also.

Can substitute Brandy, Kahlua or Frangelico for Rum.

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Rum Truffles

These truffles will be soft inside despite that it feels firm on the outside. You only need to store them in a place, but not necessarily the fridge. Make sure you always use an airtight container!

Be sure to use good quality chocolate!

Ingredients:

8 (1 ounce) squares bittersweet chocolate, chopped

1/4 cup cream

2 tablespoons unsalted butter

1/2 cup chocolate cake crumbs

2 teaspoons dark rum

1/2 cup chocolate sprinkles

Directions:

1 Line a sheet pan with aluminum foil or parchment paper. Place chopped chocolate in a heatproof bowl.

2 In a saucepan, combine cream and butter. Place over low heat, and bring to a boil. Pour over chocolate, and stir until chocolate is melted and smooth. Stir in cake crumbs and rum. Set aside until firm, but not

hard.

3 Roll heaping teaspoons of chocolate mixture into balls, then roll in the chocolate sprinkles. Place on the prepared tray. Refrigerate 30 minutes or until firm. Serve in small paper cups.

Note

Can store chocolate cake crumbs in the freezer. Pack the crumbs in the amount needed. A good

chocolate cake makes all the difference!

Makes 24 servings

Grandma Angie's Rum Balls

12 oz chocolate chips

1 cup sugar

6 Tbls light corn syrup

1 cup Rum

5 cups finely crushed vanilla wafers

crushed nuts (optional)

Melt chocolate. Mix in remaining ingredients. Make into 1 inch balls. Roll in confectioner sugar. Add crushed nuts if desired.

Pink Panties

1 full can of cool whip

1 minute maid pink lemonade (frozen)

1 part Barcardi Rum

Ice

Put all in a blender and blend to delight \\

Pink p***y

2 oz Vodka - TRY RUM

1 oz pink lemonade

Crushed ice.

7Up or Sprite.

In a glass place the crushed ice and pour half of the vodka.

Pour lemonade and pour rest of the vodka.

Top up with 7up.