A little while ago we took a trip to Delaware, a state without sales tax. This is now the closest that we can come to re-enacting our previous trips across the Channel to stock up on reasonably priced booze.
We both love rum. Whilst some people go crazy for aged whiskies we really like trying out new types of rum.
Our favourite is Flor de Cana, primarily the dark rums, which we were first introduced to in it’s native Nicaragua. When we returned to the UK we could only find it in a few pubs and never in an off license. Needless to say we became very excited when we discovered how easy it is to buy it in the USA.
One particular liquor store we visited had 1.75 litre bottles of Flor de Cana 4 year old extra dry (a white rum) for the ridiculously cheap price of $15. Well it would have been rude not to bring one home with us wouldn’t it?
We very rarely drink white rum but Flor de Cana is so nice that it serves very well in cooking. So in an attempt to not simply get drunk on the food I make I decided to try using it to make my own spiced rum.
This is another recipe that you can adjust to suit your own palate so it’s probably a good idea to slowly build up the spices rather than end up with something that has one overpowering flavour.
500ml of good white or golden rum
2 cardamom pods
1 cinnamon stick
1 vanilla pod
4 allspice berries
1 strip lemon rind (without pith)
1 strip lime rind (without pith)
Gently squash or crack the cinnamon stick, split the vanilla pod and lightly crush the cardamom and allspice.
Place all the ingredients in a clean bottle or jar and leave in a cool dark place for 24 hours.
Strain through a sieve and re-bottle. Serve whichever way makes you happiest (mines a mojito).
Notes: The first time I tried this I used too much clove and cardamom for my own personal tastes but my chai loving husband declared it delicious. Blended with cream or coconut milk and served in small measures over ice it does make quite a nice liqueur-style drink. Play around with different spices and see what works for you, ginger and nutmeg would be nice additions but remember to strain it through some muslin if you’re using ground spices.