Homemade Spiced Rum is the queen of all spiced rums, because you can flavor it yourself! It’s so easy, and way better than store-bought. It makes the perfect addition to every drink from a Cuba Libre to a tiki cocktail.
Some things just taste better homemade. Simple syrup, for example. Taco sauce, for another. Oh, and Nutella!
Call me old-fashioned, but those are just a few things my kitchen can’t live without.
One more that I’m becoming increasingly obsessed with? Homemade spiced rum.
My boyfriend and I make a lot of cocktails at home. It’s cheaper than going out, plus we get to have a lot of fun experimenting with various syrups, shrubs and infusions.
Homemade spiced rum is something we always try to have on hand, because it’s really versatile and totally elevates a drink.
It sounds like it would be complicated, but it really isn’t. All we do is get a big handle of silver rum (the clear, unflavored kind) and drop in a few whole spices.
After a couple days, the color of the rum deepens, turning a deep, golden, caramel color. And the flavor? Even a pirate would love it.
Homemade spiced rum tastes great in all kinds of cocktails.
I use it in this Pineapple Mango Tiki Punch and this Spiced Apple Cider Rum Punch, but it’s perfect for mojitos, or even a simple drink like a dark & stormy or a rum & coke.
You can really have fun with the additions. We like to add diced ginger root, star anise, whole peppercorns, whole cloves, cinnamon sticks and vanilla extract. (Bonus points if that’s homemade, too!)
You could also add orange peel or lemon peel, allspice berries, a cardamom pod or a bit of freshly grated nutmeg. Go crazy! Come up with your own ratio.
The best part? It’s homemade, and you can try something else next time!
And impress all your friends, too.
Homemade Spiced Rum
Homemade spiced rum is an elevated addition to any rum cocktail, and it takes only a few minutes to make and gets stronger the longer it sits. Tailor the spices to your liking.
Ingredients
- 1 3-inch piece fresh ginger root, diced
- 1 whole star anise
- 3 whole black peppercorns
- 3 whole cloves
- 1 cinnamon stick
- 1 teaspoon vanilla extract
- 2 cups white rum
Instructions
- Fill a 16-ounce mason jar with ginger root, star anise, peppercorns, cloves, cinnamon stick and vanilla extract. Fill the jar with rum. Cover and let infuse for at least 24 hours.
- Strain rum through a fine-mesh strainer into a bowl. Decant back into the jar and replace the lid. Spiced rum will keep indefinitely.
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Nutrition Information:
Yield: 16 Serving Size: 1 ounceAmount Per Serving: Calories: 53Total Fat: 0gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 0mgSodium: 1mgCarbohydrates: 1gFiber: 0gSugar: 0gProtein: 0g
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