A rum aged in charred oak barrels that lend their color to the rum. If a recipe calls for this rum it is likely refuring to a darker colored rum with a rich and strong yet smooth flavor. Common varieties come from Jamaica and Haiti.
This syrup swaps in golden-hued demerara or turbinado sugar as opposed to processed/bleached white sugar. This gives a deeper, almost caramel-like flavor with a funky molasses nose popular in tropical drinks. We always use 1:1 syrup unless otherwise noted in the recipe itself.
A 'catch-all' ingredient used in certain cocktails that call for in-depth, specific, or otherwise uncommon spices that aren't available to add to Mixel. The user should specify whats in this mix in the cocktail recipe.
For the spice mix: 1 vanilla bean pod (split), 1 strip of orange peel, 6 allspice berries, 1 cinnamon stick, 6 whole cloves, 0.25 tsp grated nutmeg, 10 whole black peppercorns, and 2 slices fresh ginger.
Combine all ingredients, except the syrup, in a large air tight container. Let rest in a dark room for 72 hrs, stirring once per day. Strain and add the syrup (if you like, add to taste). Separate into 2 bottles. The rum will keep for several months at least.
#batch #bottled #makeinadvance
avg. 3.7 (3)
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