INGREDIENTS:
1 liter of white plain rum, make sure is not already flavoured
5 vanilla pods
Sugar syrup or clear honey, or both if you prefer sweeter rum
DIRECTION:
Slit each vanilla pod gently down the middle. You can scrape all caviar out and drop it into the bottle separately.
Place the 5 empty vanilla pods into the bottle of rum. Add sugar syrup or honey (or half of both), its individual. Average is about 50ml-100ml depends how sweet you prefer.
Screw the lid back on.
Set aside the rum for two to three months to allow the vanilla to infuse through the rum. After a time you’ll notice the white rum turning a darker colour thanks to the vanilla pods. Be sure to store it in a cool, dry place that is not affected by light.
Give the bottle a gentle shake about once a week then to help distribute the infusion.
Do a taste test after about two months to see if it has the flavour you’re after. Leave longer if needed.
This rum can be enjoyed neat, on the rocks or added to a variety of cocktails and mixed drinks.
It is also good for baking, especially holiday season goodies.
Notes: If you are making more than 1 bottle, you can make little experiment and add cinnamon stick or few whole cloves into same recipes to make it more spicy.
This is a really simple way to improve basic rum. Vanilla lends a richer and more interesting taste to ordinary rum.