These are the spices that we personally use when concocting our version of Spiced Rum and they naturally do honour to the flavours of the West-Indies. To be infused with your favourite brown rum!
Every West-Indian Island – in other words, every West-Indian family – has their own recipe for Spiced Rum. Ours contains everything required to infuse in rum (preferably brown!), which can then be used as a base upon which to create a cocktail or rum punch, as an addition to desserts such as Baba au Rhum or simply to sip straight, like a true-blooded West-Indian! A wonderful gift idea for imbibers – with or without the rum added.
The spices impact the taste of the rum after just one week but, the authentic, anticipated flavours are apparent after three to four weeks of steeping. We do recommend straining the rum and discarding the spices after three months.
Method: Add whole spices and more or less 4 tbsp. of raw sugar to a 26 oz bottle of brown rum and allow to infuse from three weeks to three months.
Ingredients: vanilla, cinnamon, tonka bean, pepper, licorice, mace, allspice.
If the spices are reluctant to leave their temporary tube, simply use a wooden, chopstick-like utensil to gently encourage them to take the delicious, inevitable rum dive!