Sweet Rum Infused with Autumn Spices
Day One
3/4 cup freshly squeezed orange juice
1 Pint Jamaican Dark Rum
Zest of one orange
Zest of one lemon
1/8 cup freshly squeezed lemon juice
1 Cinnamon stick
1.5″ piece of Ginger, sliced
1/7 tsp grated Nutmeg
7 Cloves
After the infusion period
1 Bottle (750ml) White wine
2 Tbsp Honey
420g White granulated sugara
Step 1. Take all the ingredients listed in ‘Day One’ and place them into a glass
jar. Store the jar in a dark place for a full week taking it out once a day to give it
a gentle shake.
Juice note: The juice quantities are what I got from squeezing the one large
orange and lemon after I zested them. As fruits differ in size and juice quantities
please make sure to measure your own juice for consistency’s sake.
Zest note: If you’re not sure what zest is I’ve posted a photo above to show it as
the finely grated skin of citrus fruits that excludes the bitter white pith. I have a
zesting tool that I use all the time (pictured above next to the lemon) but it’s also
possible to use a cheese grater to get the job done.
Spices note: It’s important to use whole spices rather than their powdered
versions because you want your liqueur to end up as clear as possible. It’s more
difficult to filter out powdered spices than whole ones but if you only have
powders and don’t mind some haziness then go ahead and use them.
Step 2. Strain the liquid through a muslin or jelly-bag at least twice if not three
times. Your aim is to remove as much of the ‘bits’ as possible. Leave your final
filtered liquid in a jar to settle for at least a few hours and preferably overnight. If
you have a jar that has a spout, like the tea infuser I use, it will make the final
step easier.
times. Your aim is to remove as much of the ‘bits’ as possible. Leave your final
filtered liquid in a jar to settle for at least a few hours and preferably overnight. If
you have a jar that has a spout, like the tea infuser I use, it will make the final
step easier.
Step 3. Place the entire bottle of white wine into a sauce pan and heat on low
until the wine is just warm. Do not bring it to a simmer or you’ll lose alcohol to
heat and evaporation. When warm, take the wine off the hob and then stir in the
honey and the sugar until it’s completely dissolved. Allow the wine to cool to
room temperature.
until the wine is just warm. Do not bring it to a simmer or you’ll lose alcohol to
heat and evaporation. When warm, take the wine off the hob and then stir in the
honey and the sugar until it’s completely dissolved. Allow the wine to cool to
room temperature.
Wine Note: I’ve used an inexpensive Chardonnay in this recipe but probably any
light flavoured white wine will do.
light flavoured white wine will do.
Step 4. Gently pour the infused rum into the sugared wine leaving as much of the
sediment in the container as possible. Though not harmful, this residue of fruit
and spices will be unsightly and can cloud your liqueur.
sediment in the container as possible. Though not harmful, this residue of fruit
and spices will be unsightly and can cloud your liqueur.
Step 5. Pour your Shrub into clean, sterilised bottles, store them in a dark place,
and allow them to mature for a week before serving. This week helps to clear the
alcohol but also adds mellows out the flavour but if you can’t wait that long go
ahead and have a sneaky sample. Due to the fresh juice used in this recipe, try to
use your final alcohol within four to six weeks. Refrigeration will also help to
prolong the shelf-life.
Read more..