Another year has passed by and another holiday season is upon us. And no holiday season is complete without spiced rum. A couple of years back, I happened to be attending a Christmas lunch party at a social club and they were serving a drink in small tumblers. The brown effervescent liquid, with a few whole spices languishing at the bottom of the glass, intrigued me. Upon inquiring I was told that they were tiny glassfuls of rum punch. I had read about rum punch before, but that was the year I decided I would master the homemade Rum Punch, whatever it takes!
A Few Rums Later
That particular year I gave it a go, infusing the rum with the spices, on a gentle heat. The heating would invariably result in a bit of the rum being lost to evaporation, which as far as I am concerned, was not desirable. The next year I tried the same thing again, but this time I innovated and added a few elements that remind me of winter. I squeezed in a bit of fresh orange juice, grated a bit of orange zest and a bit of ginger to add some heat. While doing so definitely added flavours to the rum but the undesirable loss due to heating and subsequent evaporation persisted.
This year, I have perfected my infusions. Practice maketh perfect, right? So, I have tried my hand at several spirit infusions throughout the year, most of them being rum infusions. While not all of them have been successful there have been a few that were resounding successes.
You can browse a couple of them here: Pumpkin and Spice Infused Dark Rum, Pineapple and Coconut Infused Rum
Formula X: For Your Eyes Only
So when the holiday season set in I decided to infuse good old Old Monk dark rum with spices that I love using during winter namely, cinnamon, star anise, nutmeg, mace, cloves, and cardamom. The results have been overwhelmingly enjoyable. The rum took on the flavours of all the spices, retained all of its original notes and since there was no heating involved in the process no rum was lost. Give this simple recipe a go and I assure you would not be the least bit disappointed.
1. Old Monk Very Old Vatted Rum – 1 bottle x 750ml.
2. Cinnamon (whole) – 1 stick broken into several smaller pieces.
3. Star Anise (whole) – 2 – 3 pieces.
4. Cloves (whole) – 12 – 15 pieces.
5. Green cardamom (whole) – 5 – 7 pieces, lightly crushed such that the pods open up.
6. Mace (whole) – 3 – 4 pieces. Once again tear up the whole spice into smaller pieces.
7. Nutmeg (whole) – 1 piece. This too will need to be broken up into tinier bits.
8. Freshly squeezed orange juice – 2 – 3 fruits. Retain the skin to use the zest later.
9. Fresh ginger – 1 – 1/2 inch.
10. Soda – 1 – 2 bottles. It’s useful to keep them handy in any case.
1. Unseal your bottle of Old Monk and carefully pour into the glass bottle.
2. Then one by one add in the whole spices.
3. Seal the bottle and give it a good shake for about 20 – 30 seconds and then let it do its work in a dark and cool place.
4. Give the bottle a gentle shake every day. After three days taste the infused rum. By now it should have taken on the flavour of the spices.
5. On the third day add in the ginger and the orange zest. Seal the bottle and give it a gentle shake.
6. By the fifth day, all the flavours should have now come together in the bottle of rum. Give it a taste. If you think you could do with a bit more flavour feel free to keep the infusion for one or two more days. Anything beyond that and you run the risk of overkill and destroying the entire bottle of rum.
7. Strain out the elements.
8. Pour the rum out in a punch bowl and stir in the orange juice and let it rest for a while.
9. Pour yourself 60ml or 2 fl. oz. of the rum mixture in a small tumbler and top it up with soda.
Now sit by your Christmas tree with the drink in hand and spread some good cheer. HAPPY HOLIDAYS!
This post was first published in www.eatsiprepeat.com