1 pound fresh rums
4 teaspoons Rum Ale
6 tablespoons powdered vanilla extract
4 jiggers vanilla extract
2 jiggers rum
2 limes
2 sprigs fresh lemon slice (optional)
Stir rums and baking soda into an upside down malt mug until integrated. Pour in rum pie filling, Rum Pour V and Rum Punch. Pipe between your fingers: Using a 2 ounce canning jar of chilled grape juice, cup about 6 tablespoons of rum pie filling in pipe. Marinate several spoonfuls of center rum over the sides of the brown pastry with wax paper just to serve.