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Hi guys here is my recipe for spiced rum concentrated essence.

In a saucepan heat to a boil stirring frequently:

2 cups water
½ cup brown sugar or molasses
½ stick cinnamon
2 or 3 one inch pieces of orange peel
1 vanilla bean or 2 tsp of pure vanilla extract
1 tsp almond extract (optional)
Pinch of allspice
Pinch of ground cloves

Boil until reduced by about half, then filter with metal strainer for the big chunks and coffee filter for the small particles, boil again to reduce further to make concentrate- then add to rum! Refrigerate any unused essence.


Christine

Sounds promising, how does it compare to Captain Morgan?

When adding to your rum. What percentage is the rum? And are you just flavoring with it or using it to dilute the rum? In other words. Are you adding water on top of your concentrate to dilute?

1. It is her version of Captain Morgan so its probably pretty close.

2. She adds it to 80p white rum as flavoring. It ends up a little stronger than typical spiced rums that are 70p

Cool thanks M.R.D.!

Thank you m i s s C h r i s t e i n

Tried to make a double batch of this below recipe from Mash Rookie this weekend after researching Spiced Rum recipes on the forum. I gathered all the ingredients and did the process and I would say that maybe the use of a full flavored molasses used is too over-powering-.. should have used brown sugar or white since the little lady says all she can taste is molasses and no spice. So I will keep in the fridge as a "maybe someday I can use this" but am going to try the spiced rum essesce another try. The molasses after reducing by half was bitch to filter...I ended up doing more of a press through the coffee filter...thick syrup more of.

Anyway I am sure it is a nice spiced rum recipe I was just posting my fail as a head's up for those looking to try it.

can't wait to try it

I've used this recipe before:
1 (750-mL) bottle Rum
1 Vanilla bean
1 (3-inch) slice Orange peel, white pith removed
1 Cinnamon stick
2 Allspice berries
4 Cloves
6 Black peppercorns
pinch Ground nutmeg
1 slice Fresh ginger, about the size of a quarter

I'm very interested in trying this new one. The one I used above to sit for a few days for the flavors to really take effect in the rum. I'm a big fan of the recipe above...I have used it before a few times but I think adding the brown sugar will help give it more of a "Captain Morgain" taste.

if you made the recipe in the original post, how much 80p rum would you add it to?

I'm going to post another thread as well but I thought i'd reach out.

Love the recipe just tried it and I think after some fine tuning I will have it down.

Problem is...its cloudy. I tried to put through coffee filter but all the spice particles clogged of the filter. Then tried to filter through cotton to get the particulate so a coffee filter would work...no dice there either.

Beautiful brown color but how can I get her back to clear?

She typically filters it immediately after the first boil while thin and hot. After filtering it is boiled down to an essence. I have seen her add the molasses after filtering if she wants more color.
I would suggest using more water to start. Filter than reduce.

Thanks for the adivice

one last question, how much is she adding per 750 bottle? I understand its adding to taste but I had reduced the 2 cups down to about 3/4 of a cup. went all in one...a bit much but trial by fire.

ok so i thought i would tell you guys of what I have just experienced this evening with this recipe.

so i made up a rum using

4kg molasses
4kg white sugar
DP
10g ec-1118 yeast
water up to the 23L mark on my fermentor

distilled at 75% using a pot still and ended up with nearly 4 liters of white rum.

I then made up the MRD recipe with the following changes, I didn't have orange kicking around so I left it out, I didn't have brown sugar so I used white sugar and added a teaspoon of molasses. I also put in the option almond extract. i used a vanilla pod initially which I chopped up so it could release flavor.

during the 1st reducing process the smell of vanilla and the almond extract just vanished concerned with not having a vanilla hit like i do with Captain Morgans, I added a teaspoon of vanilla in the 2nd reduction.

people have been saying on here about the coffee filter clogging, and I have experienced the same even though there was plenty of liquid after the first reduction. this is caused by the ground all spice and cloves, i'm wondering what would be the difference if you used unground cloves and all spice.

on the 2nd reduction I reduced it down to a runny syrup consistency, then added it to 80P rum (40% abv) 750ml, I put it all in.

ok so what was the taste result? it was a very pleasant tasting spiced rum, not too hot, but as i feared i cant taste any vanilla flavors like I would get with captain Morgans. it could be that the spices over power it, might be worth reducing the amount on the next run and see what that's like. but I am thinking about adding in the vanilla half way through the 2nd reduction.

another option could be to put the rum on charred oak before adding the essence which is how captain Morgans gets its vanilla tastes from apparently.

anyway I am hoping that this will answer some questions people have had about how much rum to use and about the clogging and flavors. I would say you should defiantly try this one out its a very nice spiced rum even without the vanilla flavors.

FYI i was drinking it with diet coke.

oh and there is one more thing, even though I filtered it the bottle still ended up cloudy, I am putting it through another coffee filter right now which is also clogging despite having way more liquid. and its still not really any less cloudy even though its clearly removing particles, which may effect the taste.

I am glad you made something you enjoy. Thats the fun of any recipe. Small changes that make it special to your tastes.
Note that she uses "pure vanilla extract". The vanilla bean is great but may not be as concentrated. Imatation vanilla does not work. I wonder if vanilla flavor can boil off? I wouldnt think so but who knows.

mash rookie wrote:I am glad you made something you enjoy. Thats the fun of any recipe. Small changes that make it special to your tastes.
Note that she uses "pure vanilla extract". The vanilla bean is great but may not be as concentrated. Imatation vanilla does not work. I wonder if vanilla flavor can boil off? I wouldnt think so but who knows.

yes I did enjoy it, thank you very much, I will try and get pure vanilla extract, and I think i will try and add it in the 2nd reduce.

but even though I couldn't taste the vanilla it was still a nice drink, thanks

tried this (used the search function).

Not bad - I added some anise stars, forgot the almond and was going to add ginger ... but it is good - usually I either caramelize it or soak in v-bean or drink it white - nice new option

Due to the look, I call this "Ye Bilge Water"