You’re invited to another round of Texas Dinner Party. Your host is Texas Monthly staffer Melissa Reese (read: not a professional cook). She loves a good old-fashioned dinner party just as much as anyone, and has scoured the TM recipe archive to put her hosting skills to the test, making the rookie mistakes so you don’t have to. She put together a springtime Southern Gulf-inspired meal, and a pitcher full of rum Diablos complements everything on the menu, from the spicy gumbo to the rum-glazed dessert. Batch cocktails are perfect for parties. This recipe offers a rum twist on a classic Diablo cocktail.
Want to try for yourself at home? Head to the full recipe.
www.texasmonthly.com/recipe/d...