Making a home-cooked meal while drinking rum is common—a sweet and smoky taste on your palette before a freshly sauteed chicken or a creamy pasta is every foodie’s dream. Make your time in the kitchen more exciting by cooking with rum. You can add some oomph to your meals and make anything from pasta to cheesecake.

You can cook with other types of alcohol, but rum specifically pairs nicely with meats to tone down their potent flavor, with sweets to enhance their tastiness. It can be useful in deglazing pans — deglazing is a fancy way of cleaning pans when you hate doing dishes, using alcohol on hot pans releases stuck bits of food, helping to create a gravy to pour over the meat you cooked. From marinating meals to making boozy desserts, here are several ways to bring some liquid courage into your kitchen.

Read more: 13 Liquors Your Home Bar Should Have

Your drink order says a lot about you; in this case, it says you’re ready to make your next rum-infused dish. When you order a rum and coke from your local bar, take note of what ingredients the bartender uses — the spicy kick of rum couples with the sweetness of coke to balance out the salt and tartness in your savory dishes. So, instead of drinking that rum and coke, season your food with it.

If you prefer a beverage other than rum and coke, that’s perfectly fine. Rum alone can marinate your meal in a way that won’t overwhelm it with alcohol. The alcohol dissipates while cooking, but not entirely. However, you won’t be intoxicated from your marinade. Rum marination involves blending it with ingredients like soy sauce, olive oil, cinnamon, garlic, honey, etc.—embrace sweet, smoky flavors that blend well with the sweet notes from the rum distillation and fermentation processes.

Based on a study by the United States Department of Agriculture, you probably won’t completely burn the alcohol—it retains 40% of it after simmering for 15 minutes. Burning off the alcohol can optimally pair your rum flavor with your chosen meat. No matter your preference for light or dark rum, “the flavor can intensify or lighten once the alcohol is completely evaporated,” says Angel Roque, executive chef at Cuba Libre Restaurant & Rum Bar, in an interview with Liquor.com. (Interesting fact: Cuba Libres are much akin to rum and cokes, the only difference is that Cuba Libres contain lime juice, whereas it is often only a garnish in rum and cokes.)

Pairing your rum with an appropriate dish is vital, especially after the alcohol has evaporated. Light rums (commonly in pina coladas) perform excellently with seafood because of their sweetness and lightness on the palate, adding a subtle alcoholic touch to your meal. A light rum-infused butter shrimp or scallop dish will show you how a lighter rum can enhance your seafood dishes once you’ve burned off all the alcohol.

Darker rums are an excellent choice for grilling or roasting meats. The depth and caramel undertones pair well with the nutty, gamey flavors of a delicious steak or lamb rack, and the rum’s smoky essence perfectly complements the charred nuances of the dish.

Rum isn’t solely for cooking… you have the option to bake with it as well! Ranging from cookies to pound cake to bread pudding, rum is a bountiful option for satisfying your sweet cravings. Indulge in a mojito cupcake that gives a punch of tangy sweetness, or go for a classic chocolate rum cake, doused in warm rum for nostalgic vibes. You have infinite possibilities to infuse rum in your desserts.

Spiced rums integrate perfectly well with sweet dishes — this specific rum adds that pleasant cosy touch you need to round off your meal. Dessert is widely believed to be the highlight of any meal — and incorporating booze into your baking will provide additional flavour and can alter your baked goods consistency. Rum instils nutty and vanilla flavours into your desserts, although caution is advised — any alcohol you introduce into a baked item has acidity that could destabilize the structure of your creation. The implication of this is if you are baking a layered cake and add excess rum, it could end up in a less firm stacked delight. Rum is most effective if considered as an extract (like vanilla extract) that enhances any straightforward dessert of choice.

To create a delightful dessert following a barbecue, consider using rum to caramelise bananas. Develop a rum butter by combining butter, rum, and your choice of spices; for those with a sweet tooth, consider integrating sugar, cinnamon, and honey. When the butter attains your desired consistency, split your bananas in two lengthwise and drape or spread the butter on the fruit, allowing the flavours to soak in. Put the bananas on a grill with the cut side facing down and char them to seal in the flavour. In your kitchen, attempt slow-cooker bananas foster, allowing the bananas to cook on a low setting for roughly an hour in a slow cooker. Serve the caramelised bananas with ice cream for a refreshing side, and add your customizable toppings — common additions for bananas foster are walnuts and coconut.

If potassium isn’t appealing to you, try spicing up apple turnovers with some spiced rum. This sweet, warm, flaky pastry is an excellent remedy for winter chills. All you need to do is place your apples in a pan, sauté them with butter, sugar, cinnamon, and nutmeg then add any of your favourite spices to personalise the recipe. For a tangy flavour, add some lemon juice then pour the spiced rum for a caramel taste. Adding the rum to your glaze for that extra flair will result in a delightful, crisp pastry with a sweet, spicy glaze and a delicious caramelised filling, the perfect dessert.

If you’re a fan of any Gordon Ramsay cooking show, you’ll be familiar with the technique of flambéing. This method of cooking with fire can seem intimidating, but it’s a tradition that goes back to 1951 with the rise in popularity of bananas foster. Over the years chefs have flambéed a variety of dishes, including desserts, meats, and even cocktails. Using rum for flambéing can add a special touch to your cooking.

 Learn more about the history of flambéing.

The basis of flambéing is to douse your food or drink in an alcoholic liquour, such as rum, and ignite it by tilting the dish slightly towards the flame. This gives your dish a distinctive caramel-like flavor and a pleasing char simultaneously. Bananas foster, Baked Alaska, and steaks are all commonly flambéed dishes. However, flambéing doesn’t have to be a nerve-racking experience, if you have the proper equipment and correct measurements, you can flambé your food safely. Having your ingredients pre-measured is a good habit to establish in the kitchen, as it keeps you organized and focused on the task at hand.

Sauces are vital in every meal we eat, whether that’s in a fast food restaurant or at home. Compliment the smoky flavors of rum with the sweetness of guava to create a delectable guava and habanero rum sauce. Try incorporating some spicy ingredients such as sriracha or curry powder, adding a touch of acidity such as lemon juice or vinegar for a pop of flavor, and finally some milder ingredients like tomato paste and olive oil for balance. The result is a versatile sauce you can spread on burgers or even use for dipping.

Rum sauce can also make an excellent marinade. You can brush it onto meats like steak, ribs, or lamb chops for rich, robust flavor. If guava isn’t your thing, why not experiment with coconut paired with rum to create a unique sweetness. You might enjoy Hector Rivera’s spicy coconut and rum ribs. Hector Rivera is a member of the Grilling and Smoking Society of Puerto Rico and this dish is a hit amongst his family and friends. Even without a recipe, you can craft delicious sauces by combining rum with ingredients like pineapple juice and mustard for a tart flavor, or red pepper flakes and chili sauce for a spicy kick.

This winter, consider whipping up a boozy soup for a cozy dinner. Make good use of the deglazing technique, which can come in handy after sautéing vegetables. Use rum to dissolve any bits of food stuck to the pan. Adding some chicken or vegetable stock and letting the mixture thicken will result in a hearty and creamy vegetable soup. For an extra layer of flavor and creaminess, infuse your soup with a coconut rum, such as Malibu.

If you’re looking to experiment with intriguing cultural dishes, put your spin on a traditional Jamaican recipe known as goat water. This thin soup is a crowd-pleaser at special events, including weddings. Its rich taste comes from a combination of goat meat, potatoes, and hot peppers. Don’t be afraid to mix in your favorite vegetables and adjust the spiciness to your preference. A splash of rum contributes depth, enhancing the sweet and spicy flavors of the bell peppers. The sweet undertone of the rum enhances the soup’s complexity.

Never underestimate the power of a hearty breakfast. Try soaking your brioche in a rum-infused egg mixture before grilling it to make French toast. To prepare the “rum-infused” egg wash, whisk some eggs with a splash of milk for creaminess (especially if you intend to scramble them) and a bit of rum. Elevate the fruitiness of this dish with coconut rum. A touch of cinnamon is essential to achieving that classic French toast flavor.

Rum can also do wonders for French toast when you’re using a grill or griddle. It aids the caramelization of the bread, resulting in a splendid char that seals in the sweetness. Try mixing some rum with your maple syrup for an unexpected breakfast twist. Simply stir in a bit of rum into the syrup until well combined. Along with your rum-infused egg wash, this concoction will contribute a unique sweetness and smokiness to your French toast, promising a delightful start to your day.

Crème brûlée is often described as one of the most challenging desserts to prepare due to its crisp caramelized sugar top layer. However, beneath this layer, it’s essentially custard. Once your custard is baked and set, sprinkle a spoonful of white sugar on top and use either your oven’s broiler setting or a handheld torch to achieve a golden brown crisp coating. What makes crème brûlée so enjoyable is cracking the top layer with your spoon, the sound of the shattering sugar leading to the sweet taste of vanilla custard underneath.

For those who relish a challenge in the kitchen, attempt to combine crème brûlée with a traditional beverage, eggnog. This pairing creates a fusion of classic dessert with a classic drink. Eggnog is a popular Christmas beverage comprising eggs, sugar, milk, heavy cream, and vanilla extract, enjoyed since the 1700s. People often enjoyed it with a splash of rum for warmth. Crafting eggnog crème brûlée is quite straightforward since the base ingredients of both are fairly similar, except for the addition of rum to give this dessert a holiday-inspired twist.

Any celebration with cupcakes or doughnuts is bound to be enjoyable. These individual treats are usually the first to leave the dessert table, and when spiked with a dash of rum, they are even more irresistible. Many alcoholic desserts draw inspiration from popular cocktails, like the piña colada cupcakes. This recipe incorporates rum, coconut extract, and cream of coconut. Those looking to innovate can substitute regular rum with coconut rum for a refreshing twist. Adding rum to the batter ensures that the cupcakes are liquor-infused throughout, while a splash in the frosting further intensifies the flavor.

For those who prefer doughnuts, rum-infused doughnuts might serve as an exciting alternative. Doughnuts are common party foods, and when paired with the sweet and creamy RumChata liqueur, they can turn into a unique delicacy. By combining the consistency of RumChata, which comprises rum, cream, cinnamon, vanilla, and sugar, with chocolate and bananas, you can create a rich and indulgent rum-infused doughnut that’s sure to please.

Deeply rooted in American history, Joe Froggers are the perfect way to bring a slice of the past and the kick of rum into your kitchen. These simple-looking cookies are rife with history and complex flavors, thanks to ingredients like molasses and rum, both integral during America’s time as the 13 Colonies. It’s believed that these cookies gained popularity through Lucretia Brown, the wife of an African-American Revolutionary War veteran, who prepared them in an iron skillet. While the origins of the name remain mysterious, it’s universally accepted that Joe Froggers are made by combining sweet and spicy ingredients. The smoky taste of rum, followed by its sweet aftertaste, definitely makes the cut.

Joe Froggers incorporate a bit of rum for that historical touch. Dark rum is typically used for its bold flavors. Additionally, rum was known to possess preservative qualities, ensuring the cookies would last during lengthy war times and sea voyages. Hot water, rum, and molasses are the basic ingredients of a Joe Frogger recipe. Although traditionally pan-fried, it’s now common to bake these cookies instead. You could personalize history by adding sugar, nutmeg, ginger, or other popular baking spices to enhance your cookies.

If you are a New Yorker, bread pudding might be a beloved dessert. But even if you’re not in New York or prefer to stay in, rum can be used to whip up a delectable bread pudding. This dessert is a creative way to use stale bread, which is combined with a custard mix (usually made from milk, sugar, cinnamon, and vanilla extract) and baked to attain the perfect balance of sweetness and creaminess. Raisins are often added to bread pudding, making rum an excellent additional ingredient to elevate your bread pudding, and recreate the classic rum-raisin flavor.

You should cut the bread into cubes before pouring the custard mix over it. It might initially feel like you’re ending up with too wet and soggy bread, but post-baking, you’ll get a firm delight, akin to sponge cake. Before you toss in the raisins, soaking them in rum can infuse them with that intense rum flavor without the burn typically associated with it. If raisins are not your thing, go ahead and use any other fruit – dried cherries, for example, are a great replacement. Moreover, a mix of fruit like bananas and cherries can work magic, especially when rum is added to enhance their fruity flavors. A dollop of these on your bread pudding can make it even more fantastic.

Read the original article on Tasting Table.