DIY Spicy Rum!
DIY – it’s everywhere in this day and age! Especially when it comes to eats and drinks. We’ve entered an age of local fare trumps mass market and chain store goods.
Now, you too can put your talents to work by making your own Spicy Rum for the holidays! It’s simple and tasty:
- One fifth of dark rum
- 20 star anise crushed
- 20 cardamom pods, crushed
- 1 dried guajillo chile (or another medium heat variety you are fond of)
- 2 dried vanilla beans, split
- 1/4 cup of honey
Combine all of the ingredients EXCEPT the honey. Stir to combine and get the flavors starting to permeate the rum!
Pour into a glass jar and seal. Find a dark spot and store the jar for 1 – 2 days, until the mixture has a deep smell of the spices and chili.
Strain the mixture (Don’t press the solids for this recipe). Stir in the honey. Seal in a clean glass jar and store in a dark place for up to 1 year.
This recipe is compliments of Andrew Schloss, Homemade Liqueurs & Infused Spirits. It’s my go to guide for making interesting beverages for entertaining friends and family.