Spiced rum is a classic. It's like a warm and fuzzy blanket for your insides and your emotions. Making your own is as easy as pie. Or actually, it's easier than pie.
You need the following items (use a vanilla bean pod instead of the paste if you want, it's a bit pricier though):
You can also use aged golden rum to start with to give the final product a bit more depth. I decided to go with white rum so that I would have a cleaner flavor base to allow the different notes of the spices to really shine through. Ppppft. Buuuullshiiiiiit. I'm lying. They only had white rum at the store and I was NOT about to make another stop. You almost believed me though? Riiightt???
Oh ya, and you need spices. You can play around with the proportions if you particularly like a certain spice.
Ok. Let's begin spicing up the rum. First thing you wanna do is take out your frustrations by beating the shit (ew or the flavor) out of your spices.
Ahh. I feel better just looking at all that crushing and cracking. It's therapeutic.
Add a vanilla bean pod, split open, if you have one.
Add the rum.
Seal the container and shake it a little to begin the process. It's fun to see it begin to change color.
Let it steep in a cool dry place for about two days. Taste it everyday until it reaches desired taste and color.
This is how it looked after one day:
The next day it looked a bit darker and tasted perfect. So that's when I strained it.
Some close ups of the rum on Day 2, right before I strained it:
Yum. It's like hard liquor and chai had a baby.
Time to strain:
Store in the fridge and enjoy on the rocks or in a cocktail.
750ml of white or aged golden rum
1 vanilla bean pod (optional)
1/4 teaspoon whole black pepper
1/2 teaspoon whole coriander seed
2 cinnamon sticks
3 whole cloves
6 cardamom pods
4 allspice berries
Crush all the whole spices to release their flavors.
Place the crushed spices in an air-tight container (a quart mason jar works well).
Pour the bottle of rum over the spices.
Seal the container and shake.
Allow to sit in a cool, dry place for two days.
Taste it everyday until desired color and flavor is reached.
Then, strain and chill.