Making your own pomegranate spiced rum is very easy to make, tastes a whole lot better than any spiced rum you can buy at the store and makes a wonderful gift for your friends and family.
If you are like me, you are down to the wire with the gift giving. I burnt myself out on baking these past few years, no pun intended, so I have been avoiding the kitchen this year. I decided to try something different a few years ago and started gifting infused booze to my friends.
Although I am not a big drinker, lots of friends appreciated my change in gifts. I’ve dabbled with pomegranate vodka and pomegranate tequila. So this year, I decided that Rum would be our poison of choice. More specifically, spiced rum.
Why you have to try this recipe
Spiced rum is a lot easier to make than you think and it requires less time than fruit infusions. There is no exact recipe, as the flavors you add is up to you and your personal taste.
It is a fun a festive way to spread holiday cheer! And it features my family’s favorite fall fruit: the pomegranate!
There is a lot of experimenting and adding this and mixing that. So have fun with it!
Ingredients you need
To start, you need a good base: a good rum. This can run the whole spectrum of choices. Since I was bottling a lot of rum, I chose a simple plain Bacardi rum in the giant size from Costco. Again, the rum you choose is up to you.
For spice flavorings, you can choose from the following:
- orange peel
- cinnamon sticks
- star of anise (very strong flavor, use small segments)
- vanilla bean (split in half lengthwise)
- cardamon pods
- allspice berries
- freshly ground nutmeg
- smoked wood (like hickory or mesquite)
The amount of time needed for infusing is up to you and the flavor you want. This rum was ready after a couple of days because I added a large quantity to my mix. The color darkens the longer your goodies sit in the rum.
Recipe tips and FAQs
My tips for making your own spiced rum is to use the flavors you like, start conservatively and check your concoction regularly. If you do not want a lot of pepper kick, only add a 1-2 peppercorns.
Anise is super strong and too much will ruin your rum, as we found out! Start with small pieces and keep these stronger flavors in the rum for less time.
I loved the zing of the orange, cinnamon, cardamon, pepper and vanilla in my rum. And at the end, after the spiced rum was flavored how I liked, I added some pomegranate concentrate for a deeper, fruity touch.
So now that you have made some homemade spiced rum and/or smoked rum, what can you do with it besides sipping it or mixing cocktails? I like adding rum to my cooking and baking, as well.
For example, I add rum to make my mai tai cranberry sauce. I even mix rum with powdered sugar to make a wonderful glaze for my red, white and blue berry cake.
And for the holidays, nothing screams Christmas like an old fashioned fruit cake. This Alton Brown Fruit cake is a favorite, with the dried fruits all soaking in rum before it is mixed in the batter and baked.
- 750mL rum
- 1 small orange
- 2 3-inch cinnamon sticks
- 1 teaspoon peppercorns
- 6 green cardamom pods
- ½ vanilla bean, cut open lengthwise
- 1 TBS pomegranate concentrate
- Pour rum into a large glass container.
- Using a potato peeler, remove zest from small orange and add to the rum.
- Stir in cinnamon sticks, peppercorns, cardamom pods and vanilla bean.
- Seal container and let rum infuse in a cool dark place.
- Check the flavor of your rum after 2 days. The longer the spices sit, the more flavorful your rum will be.
- Once you are satisfied with the flavor, strain out spices and stir in pomegranate concentrate.
- Your pomegranate spiced rum is now ready to serve.
Serving Size:1 shot
Amount Per Serving: Calories: 84Total Fat: 0gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 0mgSodium: 0mgCarbohydrates: 1gFiber: 0gSugar: 1gProtein: 0g
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