DIY Spiced Rum
No 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.
Unfortunately, the anatomically correct bottles proved too hard to find
Glass: An appropriate bottle as to the size and strength of infusion you wish to create. We’re using some nice “his and hers” body bottles we found at the local junk shops. The kind that often come with cheap coloured sand in them for $3.95, or with hideously bad pre-made liqueuers from Le Vin for $80. So you’re probably saving yourself about $120 making this at home and getting junk shop bottles, instead of getting Le Vin to do it for you.
Oh, and don’t forget to disinfect the bottles before use.
Brown, soft, and legless... Like all men filled with rum
- 700ml Dark rum (we’re using standard Bundaberg, as it’s not too shabby without being decidedly cheap)
- 1 – 6 whole cloves, depending on how astringent you want the flavour
- ¼ to a whole vanilla bean, depending how vanilla-ish you want this (which I suppose the BDSM folks out there don’t really want)
- ¼ – a whole cinammon stick, depending how spicey you want it. Do not use ground cinammon as it does not dissolve, and the flavour is hard to judge. You’ll end up with a gritty drink that could be overly hot.
- 1 – 3 all spice granules.
- ¼ – ½ a teaspoon of ground nutmeg
Method: We’re making two different ones here. The male bottle is lightly spiced, while the female bottle is heavily vanilla, with no cloves or all spice – Basically a cinnamon & vanilla rum.
Pour the rum into the bottle up to about 80% full. This leaves room to put in ingredients without splashing. Cut the vanilla bean(s) and cinammon stick(s) to sufficient length.
Studies have shown that men actually ARE attracted to the smell of vanilla (positive memory associations, usually), therefore, women should attempt to smell like vanilla when attempting to pick up, or just get a guy drunk and date rape them. Hence the addition of more vanilla to this bottle.
Add ingredients one up by one.
Give the bottle a good stir with a swizzle stick if the neck is wide enough, or seal it up, give it a good short shake, and then let it settle on a shelf.
The longer you leave it unopened, the more strongly flavoured it will become. I recommend about a month if you really want to get the flavour noticeable, or leave it for a quarter of a year and it will bleach the flavour entirely from the ingredients and become noticeably scented as well.
Garnish: You’re seriously telling me that fancy bottles and weird crap floating around in their isn’t fancy enough for you? Jesus, go buy a more expensive bottle and fancier ingredients then. Make it look like some kind of weird arsed Italian jar of preserved… stuff… Fuck! Some of you people are never happy!
You might also like to read:
Tags: Pirates
