Ingredients:
12 oz Ginger root, fresh.
16 oz Panela (or 1 cup each white & brown sugar)
2 oz Molasses, fancy (GrandMa’s)
2-1/2 tablespoons pure vanilla extract
1/2 oz wild honey
1/2 lemon, sliced thin
1/2 inch piece of Ceylon cinnamon, crushed
1 whole black cardamon, crushed
12 Peppercorns, whole, black (leave whole)
1/4 teaspoon fresh ground nutmeg
1 large ripe & turning dark organic banana with peel, cut up
1/4 tsp dried bitter orange peels
1 piece of used charred white oak ~ 4 sq inches
5 cups spring water
Pinch of Vitamin C.
1L 60% dark rum, aged 6 months or better on used oak
(I use a blend of blackstrap & panela rum)
7 oz good bourbon @ 45% abv
Aged dark rum at 45% to top up to 1.75L
Instructions:
Wash and cut the ginger root into sticks, leaving the skin on.
In a sauce pan, bring 5 cups of water to boil.
Add the sugar and stir to dissolve, then add the ginger root and everything else except the bourbon.
The bourbon gets mixed directly with the rum.
Simmer the mixture for 90 mins until it gets thick.
Strain & squeeze the syrup once through good cheese cloth and let the syrup cool. Squeeze out every bit that you can, you will filter it out later.
Transfer the strained & reduced syrup to a 1/2 gallon jar. I usually wind up with about 2 cups (16 oz).
Add the bourbon.
Slowly add 1L dark aged rum @ 60%
Top up to 1.75L with more aged rum @ 45%.
Let it sit for two weeks.
Strain it off into a 1 gallon jug. I strain it at least 6 or 8 times through cheese cloth in a funnel. Rinse the cheese cloth each use. You’ll know you’ve done it right when it pours right through the cheese cloth without slowing down.
Top the jug off with 60% abv dark rum and continue aging on used white oak as long as you can.
As is, it’s an overproof rum, approximately 55% abv, great to use as a floater for pain killers.
Add 6 oz spring water to a clean 750 ml bottle and top up with this stuff to make a 40% + abv bottle. If you want it stronger, omit or use less water.
Enjoy.
