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Home is where the art is

October 9, 2009

For several years now there has been a trend in the bar world of using the frershest ingediaents, homemade bitters, tiunctures, and liqueurs. As autumn moves and the weather turns colder, I will be sharing some of my favorite propreitary recipes.  The first is Homemade Spiced Rum

1 750ml bottle of good quality amber rum

1 stick canella (mexican style cinnamon)

2 whole cloves

2 Jamacan allspice berries

1/8 nutmeg nut

1 whole star anise

1 1″x2″ slice of orange peel pith completely removed.

Add spices and orange peel to the bottle of rum.  Shake each day for one week.  After the  maceration period, strain off the spices and remove the oragne peel.  Done!

Substiuting spiced rum in your favorite rum drink is a great way to celebrate the changing of the seasons and get ready for the upcoming holidays.  Personally it’s time for a Spiced Rum Old FAshioned!

In an old fashioned or rocks glass combine

2 dashes angostura bitters

1/2 oz simple syrup (great place to use tribunado sugar!!)

stir

Add 2 oz spiced rum

squeeze the oils from a strip of orange peel over the glass then stir with the peel

Top with more ice if needed nad garnish with a cherry.

YUM!!

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One Comment leave one →
  1. October 12, 2009 3:12 pm

    CORRECTION

    I did NIT mean to include Canella as one of the spices here. I do love it dearly, but Canella is much more subtle than regular cinnamon. If you have started your own rum, just toss a cinnamon stick in with the others. If not, please use regular REAl cinnamon.

    Chris

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