Recipe
Instant Spiced Rum Recipe
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Quaziefly / All my dishes 6 months, 2 weeks ago
This recipe for those on the go and do not have the 2 to 5 day wait.
Prep:5m Cook:1m Servings:1
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 Quaziefly |
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Fans
Ingredients
- 2 cups medium gold rum (Bacardi Gold®)
- 2 tsp pure vanilla extract
- 1/2 cup granulated sugar
- 1/2 cup filtered water
- 1/3 or less skin of medium orange, white pith removed
- 1/4 or less skin of lemon, white pith removed
- Small pinch of nutmeg
- Smaller pinch of cinnamon
- 2 cloves
Directions
- Add 1/2 cup sugar and 1/2 cup water to pan with orange skin, lemon skin, nutmeg, cinnamon and clove.
- Stir while under heat until sugar dissolves and a gentle boil is reached.
- Remove from heat and stir to blend flavors, let cool a few minutes.
- Strain sugar syrup and add most (or all) of the syrup to the rum mixture.
- Add vanilla to rum
- Shake to stir and filter through a coffee filter into a clean bottle to remove spice sediment.
- Note: Do not use all of the sugar mixture at once. Keep out a little bit to flavor to your taste. You may not want it too sweet. Do not grate zest from fruit. Cut into strips because the zest may cloud up the rum
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mjcmcook 6 months, 2 weeks ago said:
~Hello~
I can just 'picture' this delightful drink in a lovely decanter~
However, I have a question?
How long does it keep 'out of the fridge' in a decanter on my 'sideboard' ???
"5"FORKS!!!!!
~*~mj~*~
cabincrazyone 6 months, 2 weeks ago said:
I like rum. This sounds good. Thanks for the post.
I respectfully disagree with Mj. Unlike a casserole, a fine adult beverage isn't better the next day. To paraphrase Tom Hanks "There's no leftovers in drinking". Well, he was talking about baseball and crying ... but I needed to make my point. lol
juels 6 months, 2 weeks ago said:
Lovely combo of ingredients! Another super drink, thanks!
minitindel 6 months, 2 weeks ago said:
Whoa!!!!!! i like this one my little winged friend............
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