How to make your own spiced rum

Spiced rum is the ideal first creation: forgiving, quick and impressive as a gift. This is our base recipe for about 70 cl.

Ingredients

• 70 cl golden rum (±40% ABV)
• 1 vanilla pod, split
• 2 cinnamon sticks
• 3 cloves
• 1 star anise
• Peel of ½ orange (the orange part only)
• 1 tbsp sugar syrup or honey (to taste)

Method

1. Combine the rum and all spices in a sealable jar.
2. Steep for 3 to 5 days in a dark place. Shake daily.
3. Taste from day 2. Star anise and clove take over fast — pull them out earlier if needed.
4. Strain through a coffee filter into a clean bottle.
5. Add the syrup, taste, adjust.

Variations that work

• Coffee-cacao — 1 tbsp lightly roasted coffee beans + 1 tsp cacao nibs
• Tropical — dried pineapple and a slice of fresh ginger
• Smoky — a pinch of lapsang souchong tea (yes, really)

Pro tip from the blending house

Write everything down: quantities, days, impressions. That way batch two always beats batch one.

Want to go beyond one recipe? In Build Your Rum you work with dozens of botanicals and rum components — including your own label.