Bayou Eggnog

  • 1 1/2 oz Bayou® Spiced Rum
  • Top with Eggnog

Garnish with a sprinkle of nutmeg and a cinnamon stick and serve neat.


Bayou Bananas Foster

  • 1/4 cup (1/2 stick) butter
  • 1 cup brown sugar
  • 1/2 teaspoon cinnamon
  • 1/4 cup banana liqueur
  • 4 bananas, cut in half lengthwise, then halved
  • 1/4 cup Bayou® Select Rum
  • 4 scoops vanilla ice cream

Combine the butter, sugar, and cinnamon in a flambe pan or skillet. Place the pan over low heat either on an alcohol burner or on top of the stove, and cook, stirring until the sugar dissolves. Stir in the banana liqueur, the place the bananas in the pan. When then banana sections soften and begin to brown, carefully add in the rum. Continue to cook the sauce until the rum is hot, then tip the pan slightly to ignite the rum. When the flames subside, lift the bananas out of the pan and place four pieces over each portion of ice cream. Generously spoon warm sauce over the top of the ice cream and serve immediately.

Bayou Holiday Punch

1/2 cup Bayou® Select Rum
1/2 cup Bayou® Satsuma Rum
2 cups fresh orange juice
2(750ml) bottles sparkling wine, chilled
Garnish with sprig of rosemary


Stir together Bayou® Select Rum and Bayou® Satsuma Rum and orange juice in a medium bowl. Cover and chill 1 hour. Pour mixture into a large pitcher or punch bowl, and top with chilled sparkling wine. Serve immediately.


Enjoy Satsuma Rum Cake!

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