Rum isn't just for drinking. You can use it in the kitchen for both sweet and savory dishes, alike. Here, Bahama Breeze shares how.

For a delicious sauce you can prepare in minutes, mix brown sugar, butter, salt and rum – and let reduce on a simmer for about 3-4 minutes, or until thick enough to cover the back of a spoon. Serve with grilled chicken, pork or ribs for a taste of the islands year-round.

You've probably heard of coconut shrimp ... but what about coconut rum shrimp? This healthier version doesn't require frying, and the coconut flavor is courtesy of coconut rum and coconut milk. Mix a can of coconut milk with two tablespoons of coconut rum and enough brown sugar to form a semi-thick sauce. Place shrimp on skewers, alternating your favorite fruits and vegetables. (For an added island vibe, consider pineapple and mango!) Using a basting brush, coat shrimp and chill in the refrigerator for at least one hour or up to six. When you're ready, place skewers on a hot and well-oiled grill for approximately 3-4 minutes on each side or until shrimp is cooked through and grill marks appear.

Love a good Rum and Coke? At Bahama Breeze, you can enjoy a Rum and Coke cocktail ... with our Rum and Coke Ribs, available only during Rumtoberfest. For the recipe, click here.

Rum and sweets go hand in hand. Don’t believe us? Try it for yourself!

One of the most quintessential ways to enjoy rum is with Rum Cake. Our favorite recipe is made with Bacardi Oakheart Rum, topped with a handmade raisin butterscotch sauce and vanilla ice cream. Try one at home or enjoy ours at the restaurant.

Enjoy rum in any of your favorite recipes that call for vanilla extract. To make your own vanilla extract at home, you need just two ingredients. Before you get started, find a tall glass bottle with a stopper. Next, slice 6-8 fresh vanilla beans long-ways down the center. Place them in the glass bottle, then fill with rum to cover the vanilla beans. Place your bottle in a cool, dry and dark spot in your kitchen for at least 6-8 weeks. Once infused, use it as you would store-bought vanilla extract: In cookies, ice cream, French toast ... the possibilities are endless!

When the islands cool down, the locals love adding their favorite liquor to their hot chocolate. Add a little RumChata to yours and top with a toasted marshmallow for a fun, adult spin on a childhood favorite. We love to sip on one of these out on the deck on a cool night.