While there are many different spiced rums available in the stores, it’s fun to also make your own homemade spiced rum at home. With vanilla, citrus peel and various spices it can be as unique as you are and an excellent way to show off your mixology skills to your friends.
During the fall and winter months, we enjoy spiced rum cocktails as much as the next cocktail lover. The spiced pumpkin pie cocktail and the cable car martini both had Captain Morgan’s Spiced Rum. The sparkling cider rum cocktail had Sailor Jerry’s Spiced Rum. Each of those rums has their own unique spices that were decided many years ago by the people who make them.
Now, there’s nothing wrong with buying spiced rum. But sometimes, it’s nice to do it yourself when it comes to booze infusions. I think we’ve proved that with our fig infused bourbon and pumpkin pie vodka. That’s why we are showing you how to make your own homemade spiced rum. It’s simple to put together once you get your spices out of the cabinet and the orange peeled.
For the rum, choose one of your favorites. I wouldn’t use anything too fancy for it but I would go with a moderately aged rum. For mine, I went with Cruzan Estate Diamond Dark Rum. It’s an aged rum made from a blend of 5 to 12 year rums and has oak tones and buttery notes along with hints of vanilla and caramel.
Listed below are optional ingredients you can add to your homemade spiced rum. I recommend tasting your rum first to see what it’s like before you infuse it. This way, you can adjust your ingredients to meet the rum. For example, the rum I used already had hints of vanilla so I only used half of a vanilla bean instead of a full one.
How to make homemade spiced rum:
- 750 ml rum
- 1 cinnamon stick
- 1/2 to 1 vanilla bean
- 2 to 4 allspice berries
- 3 to 4 whole cloves
- 1/2 to 1 star anise
- 4 to 6 black peppercorns
- 1 cardamom pod
- 1/8 teaspoon freshly grated nutmeg
- 1 to 2 strips orange zest, white pith removed
- 1/2 to 1 inch strip fresh peeled ginger
- First, decide what spices you’ll use for your version of spiced rum and get your ingredients out. Listed above are optional ingredients, feel free to use what you like.
- Add your ingredients large quart sized mason jar, fill with rum and seal the lid.
- Let it infuse for two days and taste. If you want more spice, let it infuse longer and check every day thereafter until it reaches the taste you want.
- Once it’s ready, strain the rum through cheesecloth or a fine-mesh strainer.
- Store in an air-tight glass bottle and enjoy your homemade spiced rum on it’s own or in your favorite spiced rum cocktails! You could (and should) also subscribe to our newsletter to get cocktail recipes delivered directly to your inbox that you can use to test out your homemade infusion.