Spiced Rum
- Course: Beverage
Summary:
The spiced rums on the market, such as Captain Morgan, leave something to be desired. So why not make your own? Be sure to use a good-quality white rum, such as Appleton, Flor de Cana or Mount Gay.
And here's a nice way to use it: Combine 2 ounces of the spiced rum and 5 ounces of the Winter Tonic Water; serve over ice, garnished with a twist of orange peel.
MAKE AHEAD: The rum needs 5 days' curing time, placed near a window.
Makes 1 liter (about 4 cups)
Ingredients:
- 1 whole star anise
- 1/2 3-inch cinnamon stick, broken into pieces
- 2 whole cloves
- 2 allspice berries
- 2 cardamom pods
- 1/4 ounce (1/2 tablespoon) freshly grated nutmeg
- 1 liter light rum
- 1 vanilla bean, split and scraped
- Strips of peel from 1 whole orange (no pith), finely chopped
Directions:
Use a mortar and pestle or coffee grinder designated for spices to grind the star anise, cinnamon stick pieces, cloves, allspice berries, cardamom and nutmeg.
Pour the rum into a clean, clear-glass 4-cup container; save the rum's original bottle. Add the spice mixture plus the vanilla bean and scrapings and the orange peel. Seal and place on an interior windowsill for 5 days, making sure to shake the mixture each day.
After 5 days, strain through a fine-mesh strainer, then strain again to make sure all traces of the spices are removed. Discard any solids. Use a funnel to return the spiced rum to its original bottle. Be sure to label it accordingly.
Recipe Source:
From bartender Todd Thrasher of Restaurant Eve, the Majestic and PX in Alexandria.
E-mail the Food Section with recipe questions.
(Jonathan Ernst for The Washington Post)
