During the winter months I do everything I can to preserve blood oranges. Last year, I made blood orange infused tequila. This year, I canned a few pints of cinnamon blood orange marmalade and made this blood orange vanilla infused rum. Both are very good, although their uses are not the same.
After making the Buddha’s hand infused rum, I’ve been wanting to do more rum infusions. Since I had a bowl full of blood oranges on the counter, the idea came to me to do a blood orange rum. Except I wanted it to be a little different. That’s when I had the idea of throwing vanilla in the infusion. I figured it would give a nice creamy taste to the infusion and balance out the spice of the rum and the citrus in the fruit. Plus, I had a few vanilla beans laying around after making vanilla extract.
As you can see from the pictures, the blood orange vanilla infused rum turned a beautiful pink color. I started with two vanilla beans in the infusion but took one out after a day because the vanilla was coming on too strong. I suggest only using one vanilla bean and leaving it in longer if needed. My infusion took five days to get the flavor I wanted. The citrus-raspberry flavor of the blood oranges comes through nicely as does the creaminess of the vanilla. The infused rum works great in these blood orange vanilla cocktail recipes.
When I posted a picture on Instagram of this blood orange vanilla infused rum, someone commented that it looked like a sea creature. Thankfully, it doesn’t taste like a sea creature. That would just be awful. And a waste of good blood oranges. And booze. And no one wants to waste either of those.
- 2 blood oranges, sliced into wheels and peels removed including pith
- 1 vanilla beans, cut open but not in half
- 1 750 ml bottle of white rum - I used Bacardi
- Add blood orange wheels and vanilla bean to a quart size mason jar.
- Fill with rum and put a lid on the jar.
- Store in a cool, dark place and giving it a gently shake each day.
- Check the flavor of the infusion daily until you like how it tastes. This should take 3 to 5 days.
- Once the flavor is where you want it, strain the rum using a fine mesh strainer and cheesecloth.
- Store in a glass bottle, labeled with the name and date and use as desired in cocktails. Don't forget to check out the three blood orange vanilla rum cocktails we shared.
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