from classic rum punch to the Mai Tai and Singapore Sling. It is also used in desserts, including cakes, ice creams and sauces. Don’t substitute dark, white and golden rums in recipes ...
Place water, watermelon, sugar and mint in a blender and blend until smooth. Pour into ice filled glasses and stir in rum if using. Garnish with mint leaves and serve.
To be able to make your own Rum Cake, here is a recipe shared by Chef Patron Inez Javellana from Vargas Kitchen in a special cooking class organized by The Maya Kitchen. 1. Preheat oven to 325°F.