Infused Rum
Bar Prep • infusion
Description
A versatile at-home infusion method to flavor a 750 ml bottle of rum (vanilla, citrus, spice, or fruit). Uses minimal equipment and yields a ready-to-use flavored rum for cocktails or sipping.
History
Infusing spirits is a long-standing practice—rum infusions are rooted in Caribbean home and shipboard traditions where spices, citrus, and local fruit were added to spirits to preserve flavors and improve taste.
Instructions
Step 1.
1) Choose your base: one 750 ml bottle of rum (light rum for clean flavor, aged/dark rum for richer notes). Higher ABV (40%+) helps extract and preserve flavors.
Step 2.
2) Pick flavors and amounts (for 750 ml):
Step 3.
- Vanilla: 1–2 split vanilla beans (longitudinally)
Step 4.
- Citrus peel (no pith): zest of 1–2 oranges or 2 limes
Step 5.
- Spices: 1–2 cinnamon sticks, 3–5 whole cloves, 3–5 cardamom pods
Step 6.
- Dried fruit: 1/2 to 1 cup dried pineapple, mango, or apricot (avoid fresh fruit unless you plan to consume quickly)
Step 7.
- Sweetener (optional): 1–2 tbsp brown sugar or simple syrup added after straining if desired
Step 8.
3) Sanitize a large glass jar (1 L or larger) and utensils with hot water. Let dry.
Step 9.
4) Add chosen solids to the jar in the amounts above. Pour the rum over them, leaving a little headspace. Seal the jar tightly.
Step 10.
5) Label the jar with the date and contents. Store in a cool, dark place. Shake gently once daily for the first few days to redistribute flavors.
Step 11.
6) Taste schedule:
Step 12.
- Light flavors (citrus, single spice): begin tasting at 24–48 hours, then every 24 hours.
Step 13.
- Strong flavors (vanilla, dried fruit, heavy spices): taste after 3 days, then every 2–3 days.
Step 14.
Typical infusion window: 2–10 days for most flavors. Heavier or very concentrated infusions can take up to 2 weeks but check frequently.
Step 15.
7) When desired flavor is reached, strain the rum through a fine mesh sieve and filter through cheesecloth or a coffee filter into a clean bottle to remove solids and fine particulates. If you added fresh fruit, be sure to strain sooner and refrigerate.
Step 16.
8) Optional: If you want a sweeter profile, dissolve 1–2 tbsp brown sugar in a small amount of warm water (or make simple syrup) and add to taste, stirring until incorporated.
Step 17.
9) Bottle, label with final date and flavor, and store as below.
Step 18.
10) Use the infused rum in cocktails, over ice, or in recipes. If flavor becomes off (sour, cloudy, unpleasant smell), discard.
Storage
Store in a sealed bottle in a cool, dark place. Refrigerate if fresh fruit was used; otherwise room temperature away from light is fine. Label with infusion and bottling dates. Remove solids promptly after finishing the infusion to avoid bitter or vegetal off-flavors. Discard if cloudy, fizzy, or sour-smelling.
Quick Info
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Created: 2026-01-13 04:07:51
Updated: 2026-01-14 12:24:16