Gunner46
Well-known member
My current lady has a taste for Capt. Morgan's Spiced Rum, but it's a bit pricey around here. Any one have a recipe to duplicate?
Spiced Rum
- Thread starter Gunner46
- Start date
MarvB
Well-known member
Only one I've attempted
2 cups medium gold rum (like a Bacardi Gold)
2 tsp pure vanilla extract
1/2 cup granulated sugar
1/2 cup filtered water
1/3 or less skin of medium orange, white pith removed
1/4 or less skin of lemon, white pith removed
Small pinch of nutmeg
Smaller pinch of cinnamon
2 cloves
Add 1/2 cup sugar and 1/2 cup water to pan with orange skin, lemon skin, nutmeg, cinnamon and clove. While stirring, heat until sugar dissolves and a gentle boil is reached. Remove from heat and stir to blend flavors, let cool a few minutes. Add vanilla to rum. Remove skins and clove from sugar syrup and add the syrup to the rum mixture. Shake to stir and filter through a coffee filter into a clean bottle to remove spice sediment.
Don't use all of the sugar mixture, leave a few tablespoons out of the total made to adjust to the sweetness level you prefer. Cut the skin from the fruit and use as strips - if you grate into zest, the liquer will be cloudy.
2 cups medium gold rum (like a Bacardi Gold)
2 tsp pure vanilla extract
1/2 cup granulated sugar
1/2 cup filtered water
1/3 or less skin of medium orange, white pith removed
1/4 or less skin of lemon, white pith removed
Small pinch of nutmeg
Smaller pinch of cinnamon
2 cloves
Add 1/2 cup sugar and 1/2 cup water to pan with orange skin, lemon skin, nutmeg, cinnamon and clove. While stirring, heat until sugar dissolves and a gentle boil is reached. Remove from heat and stir to blend flavors, let cool a few minutes. Add vanilla to rum. Remove skins and clove from sugar syrup and add the syrup to the rum mixture. Shake to stir and filter through a coffee filter into a clean bottle to remove spice sediment.
Don't use all of the sugar mixture, leave a few tablespoons out of the total made to adjust to the sweetness level you prefer. Cut the skin from the fruit and use as strips - if you grate into zest, the liquer will be cloudy.
