My spiced rum

Lynnda Cloutier


300 years ago, Capt. Henry Morgan, a buccaneer, turned island-governor, began to add spice and fruit flavors to the run he produced on Jamaica. Today, along with other flavored rum, spiced rums are among the most popular in the world, especially with younger drinkers, the category into which I no longer fit. I still love spiced rum and never one to let well enough alone and just as happy mixing up my own as I am buying someone else's. A bottle of this spicy, rum makes a wonderful Christmas gift.Source unknown


★★★★★ 1 vote



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one bottle gold rum, 750 ml
peel from one medium orange, removed in a long, thin strip
one vanilla bean, split lengthwise
one cinnamon stick, 4 inches
1 tablespoon whole allspice
four whole cloves

How to Make My spiced rum


  • 1pour off about 1/4 cup of the rum and reserve for another use. Believe me you'll find one.
  • 2pour off about 1/4 cup of the rum and reserve for another use. Believe me you'll find one. Add the orange peel, vanilla bean, cinnamon stick, allspice, and cloves to the bottle. Cover and let stand for about two weeks. The rum is ready when the allspice berries sink into the bottom of the bottle. Make 3/4 L.

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About My spiced rum

Course/Dish: Cocktails

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