Thursday, December 13, 2012

Holiday Spiced Rum

I first made this for Michael’s birthday last year as part of a prohibition era party I threw him, where we fermented our own liquers, made gin, and this delicacy….spiced rum. It seems only appropriate that we would yet again, make this drink during the winter month, where a warm spiced drink can warm your shivered bones, and bring a smile to your face!

This spiced rum is very simple, and is great to drink straight, and in our case we like to add a little water and warm it. Enjoy and get creative, you will figure out how you prefer to spice it!

750 ml dark rum
1 vanilla bean
2 large strips of orange peel
1 cinnamon stick
4 whole cloves
½ teaspoon ground ginger
½ teaspoon ground nutmeg

This is such a painfully easy recipe. Basically you want to pour the rum out into a large pitcher (keep the bottle to rebottle the liquor), and put your ingredients with it. For the orange peel, use a peeler to take the skin off, just make sure that you get rid of the pith, which is the white part, the pith will make your drink bitter. With the vanilla bean, take a knife and run into down length wise to open it so all the lovely flavor can come out. Once all the ingredients are in the pitcher, place plastic wrap on top, and let sit in a cool dark area for 3 days. Once a day stir the mix, and reseal, and let sit.

After the third day, strain out all the spices, and rebottle! Now enjoy, you can spike some hot chocolate, drink warm, or on the rocks. Enjoy and be safe!

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