Spiced Rum

Making your own home-infused spice rum is very easy and will take you only a couple of days... not much advanced planning at all!  Spirits infused with dry ingredients will last indefinitely in a cool dark place and require no refrigeration.  My Spice Rum recipe is used in three Cocktail Chameleon cocktails: All Saints (pg. 148), Old Black Magic (pg. 95), Tiki Collins (pg. 115).

Ingredients

• 1 cup aged golden rum
• 3 allspice berries
• 3 cloves
• 1 cardamom pod
• 1 segment of star anise pod
• 1/2 cinnamon stick
• 1/8 teaspoon freshly ground nutmeg
• 1 strip of orange peel (no white pith)
• 1/2 vanilla bean, split lengthwise

Directions:

• Combine all of the ingredients in 1-pt. mason jar.
• Cover jar tightly and shake to combine.
• Let sit in a dark place for 2 days, shaking once daily.
• Strain mixture through cheesecloth or a fine-mesh sieve into a clean bottle and discard spices.
• Spiced Rum will keep indefinitely if sealed tightly and stored in a dark, dry place.
• Don’t forget to label your infused spirit bottles for easy identification!

Watch the video on how to create your own home-infused all-natural spirits that will make your cocktails taste the best they can!