Make Your Own Spiced Rum

by: EJ on 12/09/2017

Spiced rum is a delicious addition to any liquor cabinet, especially during the dark days leading up to the winter solstice!  Today's blog is an excerpt from Craft Distilling: Making Liquor Legally at Home by Victoria Redhed Miller.  The nice thing about this recipe is that it uses rum as the base and does not require any distilling.  It is ready to drink in just 24 hours.

•    1 750-milliliter (26 oz.) bottle of aged rum (I suggest dark rum, although not really dark or “black” rums)


Photo Credit: Alexis Lamster

•    1 whole nutmeg
•    1 cinnamon stick, broken into pieces
•    1 vanilla bean, split lengthwise
•    2 whole cloves
•    1 cardamom pod
•    4 black peppercorns
•    1 star anise
•    3 allspice berries
•    1 large navel orange

Place the whole nutmeg in an old pillowcase or wrap loosely in a clean kitchen towel and give it a firm whack with a hammer or mallet.

Put the nutmeg and all the other spices in a heavy-bottomed sauté pan. Lightly toast spices over medium-high heat until fragrant, about 2 minutes. Remove from the heat and set aside to cool.

Transfer them to a blade grinder and pulse around three to four times.

Using a peeler, zest the orange, taking care to avoid any white pith.

Put the zest in a 1-quart Mason jar and add the rum and toasted spices. Put the lid on securely, shake to blend and let it sit for at least 24 hours.

Strain the spiced rum, first through a strainer, then through cheesecloth or a coffee filter. Pour into a clean glass jar or bottle and label.





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