1.   Be real, be real good with some dark rum in it.

2.   A little dark rum goes in at the end, so the puree has a suggestion of a kick.

3.   Add fresh lime juice, dark rum, Angostura bitters, sugar and cinnamon to taste.

4.   Dissolve the cornstarch with the dark rum until it becomes a smooth paste and add to the simmering sauce to thicken it.

5.   Grate the lime before you juice it, and use dark rum if you have it, since it gives the pie a stronger flavor than light rum.

6.   I prefer a splash of dark rum.

7.   The juicy broiled flank steak is enhanced with jerk seasoning, the beans get some buzz from dark rum, and the mango and avocado add bright flavors.

8.   The list of ingredients includes pound cake, rum-raisin ice cream and a couple teaspoons of dark rum.

9.   Then Pieter Verheyde, the sommelier, wheels over a cart laden with bottles of dark rum.

10.   Try the tuna this way, just glazed with a mixture of coconut milk, star anise, soy sauce, dark rum and cream of coconut.