A cake recipe I had called for 1 tablespoon of spiced rum. Not being much of an alcohol drinker unless it tastes like fruit punch I was left scratching my head.
What to do to get a bottle without having to go to a million stores that sell alcohol. I ran a search and came up with Shellback Caribbean Spiced Rum, Captain Morgan Spiced Rum, Bacardi Oakheart Spiced Rum that ranged in price from 17.99 to 24.99 for around a liter. That is a lot of rum for a non-drinker that will only make this cake maybe once a year.
So how does one make their own spiced rum?
Actually you don’t have to be a rocket scientist. If you can toss a salad you can make your own spiced rum. It is also likely you will have all of the ingredients on hand. If not, you will easily find what you need at your local market.
My pantry is well stocked so I had everything I wanted to use on hand. Even a left over bottle of Bacardi and a few 40 year old bottles of Barbancourt flavored Rum that I dragged back from a cruise that stopped in Haiti.
So here is what I did. I used the components I love and what I thought would go great with this wonderful brown sugar pound cake I wanted to try.
- 1 cup Rum (I used Bacardi Gold)
- 1/2 Vanilla bean
- 3 (2-inch) slice tangerine peel, white pith removed
- 1 Cinnamon stick
- 4 Allspice berries
- 4 Cloves
- 6 Black peppercorns
- Add all the ingredients to a glass, airtight container and seal. Let stand for two days then taste. If you want a bit more flavor, leave it be for a third or forth day. Strain the spices out and re-bottle the liquid.