DIY Spiced Rum
Friday, November 27th, 2009No cocktail today, but you still get a drink that you can make.
Kind of.
The ingredients we used, which are pretty universal for spiced rum
Remember how I had to make my own infused spirit for one of the halloween cocktails last month? Well, believe it or not, this is a pretty simple thing to do, and generally well worth the effort.
Why would you bother to infuse your own spirits when there are so many liqueuers available already? Well, for a start, you could potentially cut down on the horrible cheapness used to create a lot of the sweeter liqueurs out there. i.e. Baitz. The stuff is a cheap grape ethanol base, hence the very alcohol aftertaste when drinking it straight. You may also wish to create a more subtle blend of flavours i.e. Effen’s cherryvodka. It’s mostly vodka, but with a hint of cherry. Or, you could simply wantto create a combination that simply does not exist on the market because the long tail for it is slightly too long. Having made a rose and coffee vodka before, I can tell you it’s fantastic, but I really don’t see a rush to LiquorLand happening for it anytime soon.
So this week, with Jaz having been disgusted that the only spiced rum on the market is Captain Morgan’s, we decided to make our own.
