I know, I know. Spiced Rum is like the red headed stepchild of spirits. But with the holidays right around the corner, I’ve been doing a little research for holiday cocktails. Recently I purchased a bottle of Bayou Spiced Rum and I was pleasantly surprised. Bayou is is distillery out of Louisiana. Highly recommended. But I also decided to make my own and was wondering if anyone here has also tried to Do the same.
For my homemade spiced rum, I mixed about 1/3 Bayou Silver Rum and 2/3 El Dorado 3 year Rum (because that’s what I had in my cabinet). So about 700 ml total. To that I added a tablespoon vanilla extract, 1 pod star anise, 2 pods cracked green cardamom, 3 cloves, 3 allspice berries, about a tablespoon mace, and 1 x 3 inch orange peel (oils expressed first). I let it sit in my cabinet for about 2 1/2 days, shaking occasionally. I tested it out with some ginger beer and it actually tasted pretty darn good. ABout the only things I would change are to add only 1/2 pod of star anise rather than full pod and of course use a fresh whole vanilla bean, but as I said, vanilla bean prices have been ridiculous the past 3 years. I might try this again on some aged rum like El Dorado 5 year.
For my homemade spiced rum, I mixed about 1/3 Bayou Silver Rum and 2/3 El Dorado 3 year Rum (because that’s what I had in my cabinet). So about 700 ml total. To that I added a tablespoon vanilla extract, 1 pod star anise, 2 pods cracked green cardamom, 3 cloves, 3 allspice berries, about a tablespoon mace, and 1 x 3 inch orange peel (oils expressed first). I let it sit in my cabinet for about 2 1/2 days, shaking occasionally. I tested it out with some ginger beer and it actually tasted pretty darn good. ABout the only things I would change are to add only 1/2 pod of star anise rather than full pod and of course use a fresh whole vanilla bean, but as I said, vanilla bean prices have been ridiculous the past 3 years. I might try this again on some aged rum like El Dorado 5 year.
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