Spice Infused Rum

posted Nov 23, 2012, 7:25 AM by Stuff by Cher
cher-homespun.blogspot.com

32 oz. White Rum

2 Cinnamon Whole Sticks 

1 Vanilla Bean

8 - 10 Whole Allspice Berries

8 - 10 Whole Cloves

1 Orange Orange, Zested


When you peel the orange make sure you get only the zest . . . not the pith, which is the white part underneath the skin.


Break the cinnamon stick into pieces but do not grind it up and add to a one quart jar.  Add the rest of the spices and the rum.  


Shake, shake, shake the jar.  Then shake the jar vigorously a couple times a day for two weeks.


The rum will get darker and darker ever day as the spices infuse into the rum. 


Strain the rum into another jar, flask, bottle.  I use a nylon stocking for a filter, but you can use cheesecloth or a coffee filter.  I like the stocking because it stretches over the mouth of the jar or around the lip of a funnel . . . it's far more flexible and easier to use.


Ta da!  Spiced rum!