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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 3 |
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Martin Cate, owner of the rum-centric Smuggler's Cove bar in San Francisco, shares his spiced rum recipe below. The secret: Start with good rum, and don't overinfuse the mixture. Ingredients:
1 bottle (750 milliliters) medium-bodied aged rum |
3 allspice berries |
3 cloves |
1 cardamom pod |
1 segment of a star anise pod |
1/2 cinnamon stick |
1/8 teaspoon freshly ground nutmeg |
4x1 strip of orange peel (no white pith) |
1/2 vanilla bean |
Directions:
1. Combine 1 bottle (750 milliliters) medium-bodied aged rum (such as El Dorado 5 Year, Mount Gay Eclipse Black, or Appleton Estate V/X), 3 allspice berries, 3 cloves, 1 cardamom pod, 1 segment of a star anise pod, 1/2 cinnamon stick, and 1/8 teaspoons freshly ground nutmeg in a lidded 1-quart jar. Twist a 4x1 strip of orange peel (no white pith) just above the mixture to release some of its oils; add peel to jar. Split 1/2 vanilla bean lengthwise; scrape seeds into jar and add bean. Cover jar tightly; shake to combine. Let sit in a dark place for 2 days, shaking once after first day. Strain mixture through cheesecloth or a fine-mesh sieve into a clean bottle; discard spices. Will keep indefinitely if sealed tightly and stored in a dark, dry place.
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