Spiced rum recipes

[Drunk-N-Smurf]

It was suggested to create a thread for spiced rum recipes. I aware there likely is a few random threads where various ones are discussed, so if you have a recipe lingering around, feel free to just link to the post, or if there is another thread you know of that has a bunch, link to that as well. Otherwise, post your own recipe that you use to spice up your rum.

That being said, I'll get us started

SMURF SPICE

(Per gallon of 60+ % rum)

1/2 a vanilla been (or capful of vanilla extract)
1/4 tsp ginger powder
1/4 tsp chipotle powder
1/2 tsp nutmeg
6-8 whole cloves
1/2 tsp cinnamon

I let it sit for as long as no as I can till I can smell the flavours when I sniff the bottle. Giving it a good shake every day to remix the solids in.

Filter through a coffee filter when ready.

Then to colour it,

1/4 cup of sugar
1/2 cap of vanilla
Tablespoon of maple syrup
And a little bit of rum (as needed to help the sugar disolve)

Heat this in a sauce pan until it caramelizes (should be almost black)
Use a little more rum in the pan to de caramelize the pan.

What you should end up with is an almost black liquid with some caremel in it.dilute your rum to your drinking abv, then Using only the liquid, add to the bottle until it's the color you want. If it's not LIQUID throw a little more rum on it until you have a suitable amount of liquid. This amount of colorant can last a while, so whatever's left, keep it aside for a future colouring.

[Drunk-N-Smurf]

Found another thread:

http://homedistiller.org/forum/viewtopi ... e#p7239469

[T-Pee]

Perfect!

tp

[packhorse]

I added some chilies to a rum wash.
The chili flavor didnt come through as strong as I wanted so in the second lot I made I also added a rocoto chili to the distill.
Much better!

Next will be to try one of the spiced rum recipes!

[DFitz]

I got a spiced rum recipe from this site that has always been well received. To a gallon I add
1 pineapple ring (I like fresh but canned is good)
3 or 4 whole cloves
6 raisins.

I find it takes a few months for infusion but 6 months or even a year is better.

[fyfo]

Thanks smurf I'm keen to give your caramel colouring a go. Will let you know how it turns out.

Cheers.

[frozenthunderbolt]

http://homedistiller.org/forum/viewtopi ... 11&t=24301
- Mash Rookie's Daughter's Spiced rum essence

[Havenor]

A couple of flavoring recipes I did recently that worked well:


---> Toasted coconut (shaved), and vanilla

You can buy the ready to use toasted coconut in the baking aisle of larger supermarkets. If you eat this stuff straight out of the bag your first impression will be that it lacks a potent enough flavor for alcohol flavoring, not true. If you add a half cup to a quart of alcohol it will break it down nicely in 3 weeks. I also found that the pure vanilla rounds out the flavor nicely.
------------------------------------------------------------------------------------------------

Here's another:

---> Dried apricot, dried pineapple, vanilla

For some reason this combo just clicked for me. A very clean fruit flavor that works well together. Sometimes the sum is better than the parts.

-------------------------------------------------------------------------------------------------

The vanilla seems to work well in almost everything but a little goes a long way. I don't want it to be identifiable. I like to think of the vanilla as a flavor enhancer or a base, not as something the drinker identifies.