Thursday, December 19, 2013

Cinnamon-Infused Rum

Infusing alcohol is super-easy because it involves a very passive recipe. Really, you just need to decide which kind of alcohol you'd like to use and which flavors you think would go well with that. I've seen a lot of standard flavors (cinnamon, apple, vanilla, etc.) and a lot of more "wild" flavors (rosemary, pickle, elderberry, etc.). Since this was my first infusion experience, I decided to stick with a standard cinnamon rum. I ended up making about six pints of rum for holiday gifts and a little leftover for myself.

Prep Time: 5 minutes
Cook Time: Infusing the mixture for at least two days, up to six weeks

One (1) handle of 80-proof gold rum
Five (5) sticks of cinnamon
One (1) teaspoon of vanilla extract

Remove the pour cap on the rum (if it has one).
Drop the cinnamon sticks and pour the vanilla extract into the rum.
Place the pour cap back onto the bottle.
Close the bottle tightly and shake.
Let sit for at least two days, but up to six weeks.
Every few days, shake the bottle to stir up the cinnamon flavor.
Once you are ready to drink it or share it, pour through the pour cap (or use a funnel) so as not to drink any of the cinnamon stick or its sediment.

When infusing, make sure you use ingredients that you can remove from the alcohol at the end. If you use any extracts or ground spices, use them sparingly as you can't remove the flavor once it is in the alcohol.

If you decide to gift your infusion, attaching a cocktail recipe that can be used is a nice touch. For example, I attached the following to my cinnamon rum:
Apple Cinnamon Cocktail
One (1) cup of apple cider
Two (2) ounces of cinnamon rum
Pinch of nutmeg

Enjoy & happy holidays (however that looks for you)!