Spiced Rum No. 5
Serves: 3
Weldon Lockman
1 January 1970
Based on User reviews:
47
Spice
50
Sweetness
51
Sourness
42
mins
Prep time (avg)
5.3
Difficulty
Ingredients:
1 tsp
Ground Nutmeg (freshly)Directions:
1
Combine 1 bottle (750 milliliters) medium-bodied aged rum (such as El Dorado 5 Year, Mount Gay Eclipse Black, or Appleton Estate V/X), 3 allspice berries, 3 cloves, 1 cardamom pod, 1 segment of a star anise pod, 1/2 cinnamon stick, and 1/8 teaspoons freshly ground nutmeg in a lidded 1-quart jar
2
Twist a 4x1" strip of orange peel (no white pith) just above the mixture to release some of its oils; add peel to jar
3
Split 1/2 vanilla bean lengthwise; scrape seeds into jar and add bean
4
Cover jar tightly; shake to combine
5
Let sit in a dark place for 2 days, shaking once after first day
6
Strain mixture through cheesecloth or a fine-mesh sieve into a clean bottle; discard spices
7
Will keep indefinitely if sealed tightly and stored in a dark, dry place
8
Combine 1 bottle (750 milliliters) medium-bodied aged rum (such as El Dorado 5 Year, Mount Gay Eclipse Black, or Appleton Estate V/X), 3 allspice berries, 3 cloves, 1 cardamom pod, 1 segment of a star anise pod, 1/2 cinnamon stick, and 1/8 teaspoons freshly ground nutmeg in a lidded 1-quart jar
9
Twist a 4x1" strip of orange peel (no white pith) just above the mixture to release some of its oils; add peel to jar
10
Split 1/2 vanilla bean lengthwise; scrape seeds into jar and add bean
11
Cover jar tightly; shake to combine
12
Let sit in a dark place for 2 days, shaking once after first day
13
Strain mixture through cheesecloth or a fine-mesh sieve into a clean bottle; discard spices
14
Will keep indefinitely if sealed tightly and stored in a dark, dry place