Rum Infusions - What to add?

[Scottes]

My mind has been contemplating some rum infusions,and my thoughts have been leaning towards enhancing some good rums that I have which I find to be a bit boring or lacking. So I'm not looking to create a "Coconut Rum" or a "Pineapple Rum" using infusion techniques, but rather adding a number of subtle flavors to increase the complexity of sipping rums that lack complexity, or lack particular tastes that I like.

I do not plan on using poor or even good rums, but rather the very good to great ones and enhancing them. For now, I'm planning on using any particular rum to do between 1 to 3 tests using 4 ounces of rum each. (Some experimentation is needed before devoting an entire bottle to an unknown recipe, and I still want to keep some of the good stuff "pure" to be enjoyed as it was designed.) I plan on taking a dozen half pint canning jars, adding rum and other stuff, shaking and tasting almost daily, and of course keeping extensive notes.


My plan is to take my tasting notes, re-taste if necessary, and think about what flavors would match the rum in way to enhance it's flavor. For instance, a touch of vanilla is probably appropriate for most aged rums, whereas pineapple would not be. (In general - I'm sure there's always a cases that will invalidate this sentence.) I'm curious as to how other might think about the ingredients for such "rum enhancement" infusions. What are the typical flavors one might find in an aged rum and what flavors might be considered unusual in a rum, but could match (for me, I love apples, and I think a subtle hint of apple would not be out of place in many aged rums).

So what tastes might you expect in a rum, and what unusual tastes might you like to find? Any other thoughts or comments are appreciated.

[Edward Hamilton]

Spices like cinnamon and nutmeg come to mind. I like the taste of apple but that flavor may be hard to infuse, raisins are commonly used in the islands to enhance the flavor of rum.

[Fabio]

Hi there,
I would do one with mix of citirc fruits like orange, lemon and mandarin. Also, I believe that some flavored rums have some sugar added in their recipes. If not why some of them are more viscous vs. not flavored rums?.

Limoncello requieres sugar in the process of making.

[angelsword]

My understanding (and certainly my taste buds) tells me that many if not most companies already do this at the premium level.

[Scottes]

My understanding (and certainly my taste buds) tells me that many if not most companies already do this at the premium level.
Do you mean that you think some companies add infused flavors to their rums?

If that's the case, I'd be curious about what rums you think have added flavorings. I'm very curious about this.

[Scottes]

I did some some infusions a couple weeks ago. But I followed more "traditional" methods for infusing vodka, and used too much fruit and/or left it for too long. In most cases the infusion process just about covered the flavor of the rum - and this is definitely not what I wanted to do. I had intended to add some subtle flavors by infusing, but ended up making things closer to strawberry liqueur and apple liqueur. The rum is barely noticeable. (They still taste good, but they're just not what I had intended.)

I do plan on trying again, but this time I'll be infusing for hours, not days.

[angelsword]

Do you mean that you think some companies add infused flavors to their rums?

If that's the case, I'd be curious about what rums you think have added flavorings. I'm very curious about this.

Of course! Some of the most obvious are Pyrat, Zacapa, and Capt. Morgan Private Stock. Others are more subtle... like the anise in Green Island/African Starr.

[angelsword]

I do plan on trying again, but this time I'll be infusing for hours, not days.

A shorter time will yield less complexity. You might try a smaller amount instead.

[Tiare]

I usually have 1 bottle of dark rum that is infused with Tahitian vanilla and one white rum with some pineapple in and the flavors are not too strong.I use the infused rums for mixing.
A small pineapple cut in four to one litre of white rum and 2 Tahitian vanilla beans to one litre dark rum.
My last one was a Tahitian Noa Noa dark rum with 2 vanillas in and its almost finished now, so its time for a new one soon. This time I want to use a better rum, any suggestions?

[Count Silvio]

Prune and chocolate. One unusual flavour I found in one of my rums was tequila. It was interesting though.

[Edward Hamilton]

Bacardi has bottled a rum and tequila blend but I've yet to meet anyone who considers it one of their favorites.

[Count Silvio]

Cacique 500 has a distinctive tequila aroma and flavour. But it doesn't last long if you let it breathe.

[Milicent]

Bacardi's Ciclon = nastiness. Sorry, but this just doesn't do it for me.

On a related note: what do you guys think about Bacardi's 8 year old and Solera 1873? I haven't tried either, but I've heard decent things re both. Thoughts? Impressions? Most importantly, impressions?

[Hank Koestner]

I tried Bacardi 8 on it's own once or twice at local bars, and in a taste test with 3 other rums, cleansing the palate in between. This was done at the local Tommy Bahama cafe.
It seemed in both cases, to not have much depth: vanilla, some caramel, and alot of oak. The oak really stood out, and the finish was short. The Bacardi tasted "tailor made" if that is a helpful description. The other rums in the comparison were Flor de Cana 12, Cubaney, and Ron Matusalem Gran Reserva. I was also not a fan of the Cubaney.
I have also tried the Solera. It seems that with Bacardi, in my opinion, there is always something missing.

[Matusalem]

I had intended to add some subtle flavors Scottes, sounds like you might try some roots rather than fruits, or at most a few pieces of peels from citrus fruit. Not long ago I used some thin licorice root and the results seem to be of what you describe being in search of, very subtle and just barely something on top of what was already there.

The one suggestion, or warning I'd have to make (with using roots) is you may need to or want to filter the rum when your done experimenting and plan to start drinking. I definitely wound up with some bark and other sediment type things I'm not so sure the average rum enthusiast is willing to chew through.:)

Also if you're going the subtler route, maybe consider using dried fruits rather than fresh out of the dirt.

[Dood]

With the vanilla infusions I've been playing with lately, I've been double-straining the result through 2 layers of folded cheese-cloth, as well as an old reusable coffee filter. Seems to get rid of the sediment that builds up during the infusion process.

[Matusalem]

With the vanilla infusions I've been playing with lately, I've been double-straining the result through 2 layers of folded cheese-cloth, as well as an old reusable coffee filter. Seems to get rid of the sediment that builds up during the infusion process.Dood, which rums have you used for your vanila infusion? I just grabbed a fresh bean yesterday but am stuck on stQQpid as far as what I want to use it on.

Mentioning coffee, have you by chance used coffee for infusion purposes? If so I'd like very much to hear about the process.

[Dood]

My first attempt at a vanilla infusion use Appleton Special. For the second try I decided to go with a white and used Ron Matusalem Platino as the base.

The first one I felt was damaged by the fact that I had used both vanilla beans and vanilla extract, however my wife preferred that one over the second attempt (my opinion was the reverse).

What I ended up doing was blending the two batches together, which seemed to make both of us happy.

Something I would definitely change: I used bourbon vanilla. Don't do that. Go with either Madagascar or Tahitian if at all possible. You can order beans online at Beanilla (http://www.beanilla.com).

I haven't yet tried coffee, but it's on my list. My wife recently acquired a coffee bean grinder by accident, and I used it as an excuse to purchase whole bean coffee (I get razzed if I have too many infusion ingredients lying around the house, not being used). When I get the chance to try that out, I'll let you know.

[Matusalem]

My first attempt at a vanilla infusion use Appleton Special. For the second try I decided to go with a white and used Ron Matusalem Platino as the base.

The first one I felt was damaged by the fact that I had used both vanilla beans and vanilla extract, however my wife preferred that one over the second attempt (my opinion was the reverse).

What I ended up doing was blending the two batches together, which seemed to make both of us happy.

Something I would definitely change: I used bourbon vanilla. Don't do that. Go with either Madagascar or Tahitian if at all possible. You can order beans online at Beanilla (http://www.beanilla.com).

I haven't yet tried coffee, but it's on my list. My wife recently acquired a coffee bean grinder by accident, and I used it as an excuse to purchase whole bean coffee (I get razzed if I have too many infusion ingredients lying around the house, not being used). When I get the chance to try that out, I'll let you know.I've got the Tahitian bean and have access to Madagascar from the same place... I get just about all my infusion and raw ingredients from the same grocer - even the bottles I use come from there. I didn't see bourbon vanilla bean offered there (that I recall). They also have some great raw cacao powder (was it you that mentioned that before?)

What I was wondering was in the use of coffee if you'd leave the beans whole, crack em (split / barely grind them) or coarsely grind the beans. I'm thinking to either just try it with whole beans and let it rest or at most barely grind and split the beans. Has anybody else already attempted this?

[Scottes]

Scottes, sounds like you might try some roots rather than fruits, or at most a few pieces of peels from citrus fruit. Not long ago I used some thin licorice root and the results seem to be of what you describe being in search of, very subtle and just barely something on top of what was already there.

The one suggestion, or warning I'd have to make (with using roots) is you may need to or want to filter the rum when your done experimenting and plan to start drinking. I definitely wound up with some bark and other sediment type things I'm not so sure the average rum enthusiast is willing to chew through.:)

Also if you're going the subtler route, maybe consider using dried fruits rather than fresh out of the dirt.
Great points. Thanks!

[Scottes]

What I was wondering was in the use of coffee if you'd leave the beans whole, crack em (split / barely grind them) or coarsely grind the beans. I'm thinking to either just try it with whole beans and let it rest or at most barely grind and split the beans. Has anybody else already attempted this?
Another infusion site worth reading is Infusions Of Grandeur. Two geeky guys doing vodka infusions, but they do so semi-scientifically - taking great notes and comparisons, etc. Infusions of Grandeur (http://www.infusionsofgrandeur.net/)

From what I remember, cracking the beans will give flavor quickly - perhaps too quickly. Good for making your own "Kahlua" but probably not for trying to lightly flavor a rum. If you do crack them, filter them dry through coarse cheesecloth or a kitchen strainer to get rid of the smallest particles. It's easier to do this dry than when it's wet.

And instead of cheesecloth, I *highly* recommend re-usable nylon mesh bags used in wine-making (http://www.beer-wine.com/product.asp?sectionID=1&CategoryID=12&productID=1112).

Or Jelly Strainers (http://www.amazon.com/FOX-RUN-JELLY-JAM-STRAINER/dp/B000HAWDA8/ref=pd_bbs_sr_3?ie=UTF8&s=hi&qid=1196727905&sr=8-3), also nylon and re-usable.

[RumBarPhilly]

I came into this topic a little late, but here is my two cents...

Cucumber is amazing, a great vegetable to infuse!!

Chili peppers work well too, I like to use Fresnos, theyre not overly hot and leave a great flavor!

Red bananas come out good, as do strawberries.

Passion fruit works very well, as long as its ripe.

Madagascar Vanilla beans do the trick.

The only fruit ive had trouble infusing are melons. First off, they must be RIPE. Secondly, leaving any of the shell in the rum ruins it. Even with all that, sitting for up to 6 days, and still, very little flavor.

[Matusalem]

From what I remember, cracking the beans will give flavor quickly - perhaps too quickly. Good for making your own "Kahlua" but probably not for trying to lightly flavor a rum.I woke up thinking about this as I'm about to grind my A.M. cup for the day. What you stated is pretty much what I figured, and I had decided I'll start with whole beans.

Thanks.

I'll check out the site info you provided but I do have a lot of filtering techniques from various walks on hand, some of which is due to off the cuff coffee brewing etc. For example with fruits and peels a 1 liter French does wonders for a first pass filter - in many cases it's all that is required. Best about this is it's very pour friendly back and forth!

[Scottes]

I will try to remember the French Press filter! That sounds freaking perfect for a first pass on homemade orgeat! Perfect!

[Count Silvio]

I came into this topic a little late, but here is my two cents...

Cucumber is amazing, a great vegetable to infuse!!

Chili peppers work well too, I like to use Fresnos, theyre not overly hot and leave a great flavor!

Red bananas come out good, as do strawberries.

Passion fruit works very well, as long as its ripe.

Madagascar Vanilla beans do the trick.

The only fruit ive had trouble infusing are melons. First off, they must be RIPE. Secondly, leaving any of the shell in the rum ruins it. Even with all that, sitting for up to 6 days, and still, very little flavor. Cucumber? Seriously? Sounds kinda odd to find something like that in a rum. What are red bananas by the way?

[Dood]

Found this at http://www.foodreference.com

Red bananas are smaller in size than a common banana and the peel is a deep red or purple. It has a creamy white to pink flesh, with a slight raspberry-banana flavor. The overall taste is similar to a common yellow banana. They are imported from Costa Rica and are a favorite in Central America.

[Count Silvio]

Interesting. I need to see if I can find them from here.

[RumBarPhilly]

Cucumber? Seriously? Sounds kinda odd to find something like that in a rum. What are red bananas by the way?

Its funny that everybody thinks that about cucumbers, but it was actually the very first item I infused, and it was a huge success. We go through about 5 bottles/week of it at my bar, and we dont even have it in any drink on the menu,. its that loved.

As for the red bananas, we use them over regular bananas as they hold up a little better in the rum. Both impart equally good flavors, but the red bananas can last longer, not sure why.

[Scottes]

I've had a few excellent cocktails made with agricoles. The best ones were made with cucumber of some sort, and all the ones with cucumber were the best. Most excellent.

[Matusalem]

I will try to remember the French Press filter! That sounds freaking perfect for a first pass on homemade orgeat! Perfect!If you don't have one already (French Press) - before you go on-line or to a "Bed Bath & Beyond" type store or what ever the likes are in your area, check with Ross and those sorts that sell discount stuff (to include houseware). Here Ross is currently selling Bodum (probably the most recognized FP maker) 1.1 liter presses in a kit with two (not exactly beauts) glass mugs, a scoop and battery operated milk/cream frother (sp?) for $16.99. A 1.1 liter press by Bodum alone is often around $29 at regular house-ware selling locations.

Second tip, you may wish to... or you may want to avoid this depending on your intentions. The press can actually squeeze to some degree depending on the amount of contents resting at the bottom. If you follow the tips offered like lessening the quantity of ingredients ( reducing to a few peels etc.) you won't have this to worry about this at all as the plunger's depth will run out long before you start mashing down on solid.

However, if you are looking to seriously flavor your rum potions, and there is significant juice or other flavor contents remaining in what rests at the bottom, slightly pressing the piled contents with the plunger filter can literally "squeeze" out some additional, potential flavors, oils / essences etc, while still trapping loose solid particles.

Pretty soon my patent will be approved and I'll charge you all a licensing fee for these sorts of advices. You're lookin' at the next Bill Gates, I tell ya. Just have a couple of more rums and it'll all make sense!:p

[RumBarPhilly]

I've had a few excellent cocktails made with agricoles. The best ones were made with cucumber of some sort, and all the ones with cucumber were the best. Most excellent.

Hmm... AN agricole rum, muddled (and then strained) cucumbers, lime, and cane syrup (or simple syrup as is readily available here) sounds like a good ti punch. Im gonna try this!

[Milicent]

I know this thread is about rum infusions, but I've been working on blending rums lately.My current experiments use Flor de Cana 4 year old Gold as a base and add Ron Zacapa 23 and 15, Pyrat XO, and St. James Hors d' Age. Let me step back and clarify that these blends are for the purpose of beefing up mixing rums. So far, the results have been wonderful.

The Zacapa blends have been the best so far, but the Pyrat works well, too. The sometimes overwhelming orange of the Pyrat XO are pleasantly spread out in this blend. The Pyrat XO/Flor de Cana Gold works particularly well in 1, 2, 3, 4 Punches. Once 5 o' clock strikes, I will whip one up.

Perhaps this should be a different post, but I was wondering what other folks considered "drinking hours" to be, i.e. non-alcoholic, non-white trash drinking. Thoughts?

N.B. I am not talking about tasting a spirit here and there, rather I am talking about when official "bar is open" hours apply.

[Dood]

So, while we're discussing blending and infusing, I had what I like to think is an interesting idea yesterday, and maybe people here can tell me if I'm crazy.

Since I don't blend/infuse at the 10 gallon or higher rate, finding a cask that isn't lined with wax is rather difficult, so letting a mixture mellow in a wooden cask isn't a real possibility.

While doing research on home brewing beer, I stumbled across oak cubes and chips to be used for aging/mellowing wine and beer (e.g. the cubes available as the third item here (http://www.homebrewit.com/aisle/1140)). Anyone think that using these in a glass container would work at all?

[Milicent]

I am glad you asked this question, Dood. I had the same thought lately when thinking about ways of infusing/blending rums on a small scale. Let's hope we get some informed comments.

[Scottes]

I've done a bit of reading over on homedistiller.org and the forums. Yes, oak chips work.

http://www.homedistiller.org/forum/viewforum.php?f=4

There's a lot of good info about this buried in those threads.


Personally, I want to try some fruit woods...

[Edward Hamilton]

The old oak chip in the barrel trick. Yes, it works and is used not only in the rum industry but in the whiskey, scotch, bourbon and even the wine industry, although there are certain Appellations which turn their collective noses at the practice.

But before you think you can age rum in a 5 gallon glass water bottle by adding oak chips it's worth considering a couple of things that happen during the aging process that won't happen within your oak chip filled glass bottle. First, air permeates the porous oak, albeit slowly, allowing the spirit to oxidize at a favorable rate. Second, some of the alcohols evaporate through the porous membrane of carefully constructed oak staves. Neither of these processes will occur during the time you proceed with the old oak chip in the glass bottle trick. But you will gain some color and oak flavor, and if you've charred your chips you'll further enhance the flavor profile of your spirit.

I've seen large vats being aerated with acutely filtered air through tubes extending to the bottom of the vat filled with raw spirits and oak chips for what I've been told is a few days to release some of the lighter offending compounds from a molasses-based distillate.

Other distillers sometimes just add some oak chips, from barrels that no longer are serviceable, to newer barrels which are to be filled with rum. The problem is that if the chips are too big they will never come out of the barrel and after some time they are no longer effective in enhancing the flavor of the spirit.

[Scottes]

Oh, in that forum I've also found some interesting info on freeze-thaw cycling for quick aging. Freeze the alcohol over night, let it thaw during the day. A couple or few weeks of this is supposed to be equal to a year of aging. Though I take that statement with a grain of salt, the process is interesting.

[Edward Hamilton]

Hmm... AN agricole rum, muddled (and then strained) cucumbers, lime, and cane syrup (or simple syrup as is readily available here) sounds like a good ti punch. Im gonna try this!

Enjoy it, but please, call it anything but a ti punch. The martini has become anything served in a cone shaped glass so please don't let anything made with rhum agricole be called a ti punch, though I doubt it will. But seriously have a little respect for the petite punch, after all it is a simple little punch and not something that you have to go to the garden to prepare.

[RumBarPhilly]

I will take that back. Strike it from the record...

It will make a great cocktail.

One thing I greatly enjoy about this forum is that, as much knowledge of rum and things related that I think I have, Ive got much much more to learn. Writing and reading on this forum in the last month or so has opened up my eyes a great deal!

Back to the ti punch, for clarification, it is a white agricole rhum, fresh squeezed lime (amount?) and a dash of cane syrup. Its traditionally not served over ice, correct?

Ben Jones from Clement USA made us a ti punch from his J.M., unfortunately I was 80 minutes in to Rum Fest, which meant only non-memorable things, haha.

[Tiare]

Something I would definitely change: I used bourbon vanilla. Don't do that. Go with either Madagascar or Tahitian if at all possible.

I swear by the Tahitian vanilla bean..its fatter, plumper and has a very special floral note. I use it for rum infusion, in cooking, making sugar, syrup and wonderful vanilla milk for the coffee.

The Bourbon is good too, but the Tahitian is special..in Ebay there are many vendors of this, especially in the french.

[Tiare]

Back to the ti punch, for clarification, it is a white agricole rhum, fresh squeezed lime (amount?) and a dash of cane syrup. Its traditionally not served over ice, correct?

Thatґs correct..no ice. If served with ice (also tasty in my opinion) I think you`ll have a "caipirinha" but with rum agricole instead of cachaca so then it must be a rum agricole cocktail!;)

Iґm not so sure about the amount of lime, I think its a third of a lime but I use a half. I like it better with some more lime.

[Dood]

So last night while I sat, warming myself with a cup of hot spiced apple cider with a touch of Foursquare and Zaya (I love the pairing of Zaya with apple and/or sharp cheese), I had a revelation.

I saw the future...and I now know what I need to create to make my life complete.

While it will no doubt result in a resounding and epic failure...a cautionary tale of woe to be told for generations to come...I must attempt a Spiced Apple Cider infusion.

I'm pondering which rums to use, whether to go with green or red apples, how much sugar and other spices to use, whether the spices should all be added at the beginning or if I should wholly or partially finish infusing apple before I add the spice...

As I said, I fully expect this to be a completely miserable failure, but I'm energized by the thought of trying it.

Anyone with input, feel free to comment.

[Scottes]

A couple things... I'd use a couple of apples, tart and sweet for instance, to give some balance.

Peel the apple, and core it. Just get good apple "meat" because the other parts are bitter.

And - very important - change out the apples after ~48 hours. I tried an apple infusion and the apples turned brown, like they were oxidized by being left out. The result was somewhat bitter and "off" like bad applesauce. The next time was much better because I replaced the apple pieces after 48 hours.

Required reading:
http://www.infusionsofgrandeur.net/2007/07/results-of-big-experiment-finally.html

[Dood]

A couple things... I'd use a couple of apples, tart and sweet for instance, to give some balance.

Peel the apple, and core it. Just get good apple "meat" because the other parts are bitter.

And - very important - change out the apples after ~48 hours. I tried an apple infusion and the apples turned brown, like they were oxidized by being left out. The result was somewhat bitter and "off" like bad applesauce. The next time was much better because I replaced the apple pieces after 48 hours.

Required reading:
http://www.infusionsofgrandeur.net/2007/07/results-of-big-experiment-finally.html

I'm actually on the same page as you are already, having read the IOG article last night after I decided this is what I wanted to do (I had read the article before and luckily remembered it was there).

I was debating whether or not to peel the apples, I think I'll take your advice and do so.

[Matusalem]

As a side, another great apple related twist is to get some English Cider (the non carbonated sort) boil it with cinnamon stix (just a couple) and cloves (maybe 3) just a few minutes boiling, pour the boiled liquid in a glass (mug or stemmed wine glass type) with a fresh cinnamon stick (as a stir more than anything else) and put a shot of (a desirable) rum over the heated liquid in the glass.

I think this drink is more common with Scotch (to native Scotsman) but it works fine with a decent rum, for a nice warm winter elixir.

[Dood]

As a side, another great apple related twist is to get some English Cider (the non carbonated sort) boil it with cinnamon stix (just a couple) and cloves (maybe 3) just a few minutes boiling, pour the boiled liquid in a glass (mug or stemmed wine glass type) with a fresh cinnamon stick (as a stir more than anything else) and put a shot of (a desirable) rum over the heated liquid in the glass.

I think this drink is more common with Scotch (to native Scotsman) but it works fine with a decent rum, for a nice warm winter elixir.

This is pretty much all I've been drinking all week, although I also add allspice, nutmeg, a pinch of Tahitian vanilla, and a touch of honey to the cider before boiling.

[Matusalem]

I haven't yet tried coffee, but it's on my list. My wife recently acquired a coffee bean grinder by accident, and I used it as an excuse to purchase whole bean coffee (I get razzed if I have too many infusion ingredients lying around the house, not being used). When I get the chance to try that out, I'll let you know.Well, I started the coffee concoction this AM. Any idea how long you'd let yours marinade before removing the beans?

I definitely plan to grind the beans and make a cup when I finish the project.

One observation that I hadn't envisioned. While I've had ingredients or parts of... float, for some reason I was expecting the beans to rest neatly at the bottom of the bottle. Instead they are all lodged in the neck to the surface. I guess they're lighter / less dense than I imagined.

[Edward Hamilton]

This is probably too late, but I'd taste that coffee infusion as soon as possible. You can leave it longer but you'll be getting more oils from the beans which may or may not be what you want in your drink.

[Matusalem]

I took a small (a spoonful) sample. I used La Flor 4 E.D. as the base. You are right about pulling oil. Another thing that was wierd was this morning at least 1.5 ounces of liquid was gone from the neck which was full yesterday... beans stacked up all the way to the cork. A select few (maybe 5 beans) had sunk to the bottom but the rest were still floating. I thought it was kind of freaky that the beans out of solution were still forced upward from the ones bobbing on the surface. I topped off the bottle to replace what I assume the beans absorbed.

It isn't half bad actually. Not sure what I'm going to use it for though. Probably just a simple 1-2, pouring it over ice and coconut nectar. Any suggestions?

[Edward Hamilton]

Thatґs correct..no ice. If served with ice (also tasty in my opinion) I think you`ll have a "caipirinha" but with rum agricole instead of cachaca so then it must be a rum agricole cocktail!;)

Iґm not so sure about the amount of lime, I think its a third of a lime but I use a half. I like it better with some more lime.

A ti punch is traditionally served without ice, however it isn't considered sacrilege to add a few cubes of ice, even in Martinique. In the French islands a small slice (http://caribbean-spirits.com/recipes.htm) from the side of the lime is used and about a 1/4 teaspoon, less than 2cc of sugar cane syrup. A caipirinha on the other hand is made with 1/2 to a whole lime and a couple of tablespoons, 30 cc, of sugar.

The big difference in the two drinks is the ingredient rhum agricole and cachaca and the amount of lime and sugar. in a ti punch the sugar and lime are used to complement the rhum agricole while more sugar and lime in the caipirinha mask more of the flavor of the cachaca.

[RumBarPhilly]

I've made apple infused rum, I actually used a different method that worked very well. First, the apples must be RIPE. Secondly, peel em and core em, then poach them in simple syrup. Once their fork tender, pull em out and let them cool. Finally slice the apples up and toss em in the ole rum. I have a bit of a sweet-tooth so I use either gala or red delicious apples. I've tried apple twice, the one time it came out bad, because the apples weren't ripe enough.

Also, I wouldn't go about pulling the apples and refreshing them with new ones, all that sugar would kill the rum.

[Tiare]

A ti punch is traditionally served without ice, however it isn't considered sacrilege to add a few cubes of ice, even in Martinique.

I actually like it with some ice..its more refreshing..:p

Thanks for your lecture on the ti punch Ed! much appreciated.:)

[Dood]

Don't know how I missed it, but apparently Infusions of Grandeur is already doing a spiced cider infusion (http://www.infusionsofgrandeur.net/2007/12/taste-of-holidays.html). Granted, it's with vodka, but this means that, while my idea suddenly doesn't feel so "inspired", I won't have to work in the dark.

I've made apple infused rum, I actually used a different method that worked very well. First, the apples must be RIPE. Secondly, peel em and core em, then poach them in simple syrup. Once their fork tender, pull em out and let them cool. Finally slice the apples up and toss em in the ole rum. I have a bit of a sweet-tooth so I use either gala or red delicious apples. I've tried apple twice, the one time it came out bad, because the apples weren't ripe enough.

Also, I wouldn't go about pulling the apples and refreshing them with new ones, all that sugar would kill the rum.

Interesting. You know, since the guys at IOG are doing their experiments with vodka, it makes sense that different methodologies would need to be employed with rum. This gives me much to think about, and probably a Scottes-esque experiment to engage in!

[primate77]

OK - read through all six pages of this thread before I ask the questions (very interesting stuff in here)!

I want to make a vanilla infusion to a bottle of white rum. I'm "experimenting" and this is most definitely a first attempt, so I'm going to work with a 750ml bottle of inexpensive white rum, just to get some practice under my belt.

I'm so new to this, I've not even seen what vanilla bean looks like until I went to the organic food store today. What I saw was basically a skinny glass "test tube" with about 3 long brown dried bean casings that were rather skinny, so the beans inside must be pretty tiny.

How do you begin making a rum infusion with the vanilla bean? I've seen lots of recipes on line for homemade Kahlua, where you are instructed to cut a bean in half lengthwise (which I assume means to release more flavor more quickly?)

Needing the "Infusions for Dummies" handbook, I'll start even before this point... I assume I am to take the individual beans from the dried brown pod?

If that is correct, for a rum infusion, is it adviseable to leave them whole? How many beans would you drop in the bottle? How long do you leave them in there? Should you swap them out with fresh beans after a while, or do the intial beans do the trick?

I've seen the advice on here about straining through cheesecloth, so I am under the impression that at some point want to change out the beans for fresh ones?

As much info as you can share is helpful, I'd really like to give this a try.

[Milicent]

Quick reply: just take one of the beans from the glass test tube and cut that in half. That is the vanilla bean you will be working with. The variety of bean you begin with is crucial. It doesn't take long at all for the entire bottle to be overwhelmed with vanilla.

Practice makes perfect. Good luck. Keep us posted re your efforts. I learn from everyone else's successes and mistakes.

[primate77]

Milicent - thanks for the reply. When you say, take one of the beans from the glass tube and cut it in half, are you referring to the entire dried brown "pod" that the small beans are actually in, and drop have of the long skinny pod in the rum, or literally remove the individual beans from the pod, and cut one of the small beans in half and drop it in?

I almost purchased the beans I saw today, but on close inspection, no where on the tube did it state the origin of the beans, in fact, no real markings other than to say it was "organic", so I thought I would hold off until I can go to one of the two "gourmet" food shops that are in town. Then, the experiment begins.

The guinea pig rum will be one of those cheap $8.99 bottles of Cohiba I found at the store. Minimal investment, minimal loss if I screw this up!

[Tiare]

I think that he means to split the bean in two, you do that by cutting it lengthwise. You don`t need to scrape out the seeds as the flavors readily will come out when the bean is split.
You do the same when you make for instance vanilla sugar. But then you also scrape out the seeds and mix it all into the sugar, seeds and beans and leave in the sugar, the longer the tastier the sugar gets.

When you infuse vanilla in rum i think its a good idea to taste the rum after a few days and when you feel it tastes good take the beans out.
Rhum arrangи made in the French way often have infusion times of 1-3 months. But as vanilla is so flavorful it can overpower the rum if you don`t happen to really like vanilla.
Then you have the beans..if you buy a vanilla bean and its not labeled which country its from its surely a Bourbon vanilla from Madagascar.
A Tahitian bean is very different in flavor, more floral and its also more expensive and i have never seen those beans sold unlabeled.

[RumBarPhilly]

I agree with what they said about how to release the flavors from the bean...

In a related note, I found a half a bottle of vanilla rum I made last month to my pleasant surprise. I love when I can surprise my guests with my vanilla daiquiri when I didnt even realize I could! :)

[primate77]

thanks Tiare with the added info! Appreciate it. And there you go with the sugar again! Phd of Sugar indeed! Regarding sugar, I decided to skip the route of making my own syrup with that Cane product from Malawi that I bought, as I did find today the Petite Canne syrup that I've seen some of you recommend especially for the Ti Punch.

Sadly, this outlet sells this Cane Syrup, but does not sell the Niesson Blanc or the La Favorite - so for the moment I'm stuck here sitting with a glass, a lime, the Cane Syrup - but no Agricole rum!!! Bummer. Maybe I'll find it next week in my Detroit/Canada trip?

I did go to the Gourmet Food store today, and sure enough, they sold whole vanilla bean. Unlike the health food store, they sell individual pods rather than having to buy three for $10, which is nice. Price worked out the same, as the one cost me $3.00. It was simply wrapped in plastic wrap tightly, so I'll want to bag it and keep it air tight since I can't really do this experiment today as I'm leaving town tomorrow for the balance of the week.

It is a Madagascar bean, as it said on the bin. A little bummed it was not Tahitian - Tiare has done a good job "selling" that type of bean, and now I want to try!

Anyway, I have this vanilla bean in the bag, in my office and I can't believe how just sitting there in the wrapper the smell of vanilla has permeated the entire room I am in! I'm guessing the infusion process won't take too long!

[Tiare]

I'm stuck here sitting with a glass, a lime, the Cane Syrup - but no Agricole rum!!! Oh my..shall i send you a some?

At least i can certainly send you some Tahitian beans.


Anyway, I have this vanilla bean in the bag, in my office and I can't believe how just sitting there in the wrapper the smell of vanilla has permeated the entire room I am in! I'm guessing the infusion process won't take too long!

That lingering warm fragrance of vanilla, isn`t it heavenly?

When you buy vanilla beans look for beans that are soft and pliable and avoid if you can those that are "thin" and hard and dry, they are old. You can still use them though, soak in warm water for a little while and they will soften a bit. Dont try to split a hard and dry bean.

[primate77]

Ah, Tiare... to receive some of your agricole rum via post would be wonderful!!! But probably cost prohibitive! I saw it the one time in Indianapolis, I'll find it again, soon I hope. I know I'll have no problem at all finding it in Chicago the next time I make the trip up that way.

Now the Tahitian vanilla bean - now you're talking! I seriously may have to make an arrangement with you to get one of these! You've done a wonderful job of "convincing" me I need to try this type of vanilla bean.

I can't wait to try the infusion when I get home Friday night.

[Tiare]

One? i can send more than just one bean..i think i have over 100 beans..

Just PM your adress and the beans are on its way!

[worlok]

Dominican Mamajuana has to be the best infusion there is. It's a mixture of many herbs and woods, and you can add raisins, honey, molasses, etc. I have had a bottle of these herbs since a Dominican coworker gave it to me in the early 1990's. Since then it has come on the market and you can buy bottles of these herbs. All you need to do it cure them (kill germs/critters and pull out bitter tannins) with cheap gin/vodka/rum/or vermouth. When it is cured you put in the rum of your choice. The good thing is that I have used the cheapest garbage rums and they come out smooth and spicy - nothing like when they go in. Now I usually use middle of the road rum, like Brugal gold, or perhaps a Barbancourt 4 year. Sometimes I mix in some Goslings Black Seal. The sky is the limit.

Get some you won't be sorry.

[Tiare]

Is Mamajuana something that only men drink?

[RobertBurr]

women drink it also. It won't grow hair on your chest.

[Tiare]

women drink it also. It won't grow hair on your chest.

Lol..good then, i have enough on my head.

So how does it taste? does it taste something close to Bois Bandи?

[RobertBurr]

I'll make some and let you know.

[RumBarPhilly]

Dominican Mamajuana has to be the best infusion there is. It's a mixture of many herbs and woods, and you can add raisins, honey, molasses, etc. I have had a bottle of these herbs since a Dominican coworker gave it to me in the early 1990's. Since then it has come on the market and you can buy bottles of these herbs. All you need to do it cure them (kill germs/critters and pull out bitter tannins) with cheap gin/vodka/rum/or vermouth. When it is cured you put in the rum of your choice. The good thing is that I have used the cheapest garbage rums and they come out smooth and spicy - nothing like when they go in. Now I usually use middle of the road rum, like Brugal gold, or perhaps a Barbancourt 4 year. Sometimes I mix in some Goslings Black Seal. The sky is the limit.

Get some you won't be sorry.

You're the second person who has mentioned mamajuana to me (love the name!) but completely forgot about it until just now. I see you're in NJ, as am I. Where can I find some mamajuana?

[RobertBurr]

Where can I find some mamajuana?

Here's a link to Don Ramon Mamajuana (http://www.donramonmamajuana.com/home.html).

If possible, I'll bring some to Ybor City.

[RumBarPhilly]

Very nice, id appreciate that!

[RobertBurr]

Adam,

I purchased you a bottle of Don Ramon mamajuana mix for about $20. I'll bring it to Ybor City. I've filled my bottle with cheap rum to get my batch started. After the mixture is cured for a few days, I'll dump the starter fluid and fill it with a mixture of more interesting rums and see what I get.

[primate77]

I've filled my bottle with cheap rum to get my batch started

Couldn't help it... what's Robert Burr's idea of a cheap rum?

PM me if you don't want to "say out loud"!!!:D

[primate77]

My vanilla infusion experiment (my first time with any infusion) with the inexpensive Cohiba gold rum and half a madigascar vanilla bean...

It's been in the bottle for exactly 72 hours now, and I pulled a few sips off this rum, and then poured myself a glass mixed with Vernor's Ginger Ale.

Quite nice!!! For a rookie experience, I'd say that per my own taste buds, I'm actually pleased with the results. I enjoy this $8.99 bottle of rum better than I did when it was pristine. So the added "investment" brought it up to $12, but the rum tastes good. Nice vanilla flavor.

Let's just say, I'd buy another bottle and another bean and do this one again.

[RobertBurr]

Couldn't help it... what's Robert Burr's idea of a cheap rum? PM me if you don't want to "say out loud"!!!:D

I did a little "eenie, meenie, miny moe" and chose Jolly Roger white rum. It's one of the few rums here I would not cry over if spilled. It will kill all the germs and live organics in the infusion mixture and prepare the contents for a good soaking by a decent rum. The aroma is already quite interesting.

Steve, the boss at Don Ramon here in Miami, suggests choosing Parrot Bay coconut rum when it's ready to use, but I'm inclined to go with something less touristy.

If, as it states on the bottle, it's a natural aphrodisiac (the baby-maker) and delivers "vitality in a bottle" I'll pass along my recommendation.

[RumBarPhilly]

Adam,

I purchased you a bottle of Don Ramon mamajuana mix for about $20. I'll bring it to Ybor City. I've filled my bottle with cheap rum to get my batch started. After the mixture is cured for a few days, I'll dump the starter fluid and fill it with a mixture of more interesting rums and see what I get.

Thanks! What is the flavor of mamajuana, it says 20 different herbs, but what is the leading flavor agent?

If I smoke it, will my mama get high?

[Tiare]

There is only one way to find out philly, try it for yourself.
Keep us posted.

[angelsword]

What is the flavor of mamajuana, it says 20 different herbs, but what is the leading flavor agent?
http://donramonmamajuana.com/ingredients.html

Some of the well known flavoring agents that I see are basil, star anise, sarsaparilla, cinnamon, chamomile, allspice, and bay rum leaf.

[RumBarPhilly]

Ha! 9 different herbs in the ingredients listed as aphordisiacs. Looks like Im gonna get my mojo on this weekend! :)

[worlok]

You're the second person who has mentioned mamajuana to me (love the name!) but completely forgot about it until just now. I see you're in NJ, as am I. Where can I find some mamajuana?

I got my original bottle from a Dominican guy whose father brought it in from the DR when visiting. I've had mine for about 17 years and it makes a mamjuana as nice tasting as when it was new. I also bought 2 of the Don Ramon ones and am in the process of curing them.

Mamjuana is like a spiced rum. The most prominent flavors in mine are cinnamon, raisin, molasses.... Very nice and don't even compare it to Capt Morgans. MUCH better than that stuff.

You can use cheap rum or good rum. As stated in another post I used to use cheap gold rum but have been using stuff like Barbancourt 4 year and adding some Goslings black seal on occasion. I also use Brugal Anejo or Brugal gold. Brugal gold is kinda harsh by itself but comes out of the mamajuana bottle spicier and smoother.

It's a nice change from plain rum but purists might not like spice. I say variety is the spice of life and mamajuana is my spice of choice. :D

[worlok]

Is Mamajuana something that only men drink?

No. Ladies drink it as well. Although in my personal life I am the only one who likes this sort of thing. I am a connoisseur amongst rabble. :confused::p;) I am into all sorts of strange concoctions and I like a good cigar from time to time as well. Then again I am also a wristwatch freak and generally like "nice things". :cool:

[RobertBurr]

Ha! 9 different herbs in the ingredients listed as aphrodisiacs. Looks like Im gonna get my mojo on this weekend! :)

I changed out the starter fluid and added a blend of Santa Teresa Orange, Pyrat XO, Appleton Reserve, Skipper Demerara, Clement VSOP and Flor de Cana 7. I'll bring my festering brew and we'll all try this experimental infusion. If it truly has aphrodisiac qualities, woe betide the women of Ybor city.

Only one thing more dangerous than a horny drunken pirate -- a bunch or horny drunken pirates!

[RumBarPhilly]

That sounds like a great blend of sweet and dry rums, sounds tasty!

Now the ultimate rum would be one high in aphrodisiacs, pheremones, and viagra. Perhaps we should make this one!

[RobertBurr]

Now the ultimate rum would be one high in aphrodisiacs, pheremones, and viagra. Perhaps we should make this one!

The bark of my gumbo limbo tree will provide the viagra effect. Call it Lust Potion Number 9? We'll drink some down and splash some on and see what happens next. Stay tuned for Rums Gone Wild...

[angelsword]

That sounds like a great blend of sweet and dry rums, sounds tasty!

Now the ultimate rum would be one high in aphrodisiacs, pheromones, and viagra. Perhaps we should make this one!
I have designed a cocktail like that. ;):D;) "All Night Stand". The recipe is based around one of my rums that I call "Hard Wood". The herbal ingredients are designed to increase blood flow to the lower sections and cause a warming sensation. Overindulgence may cause priapism and/or spontaneous orgasm.

[Tiare]

I wonder what happens if you mix this cocktail with mamajuana?

[primate77]

Something "odd" happened with my infusion experiment with the Cohiba Gold and Madagascar vanilla bean...

I dropped in one bean into a 750mL bottle that was about 4/5ths full. It sat for 72 hours and I tried the rum (generously) and it had a very nice, mellow vanilla flavor. Certainly the base rum was not a great rum, but I really liked what the vanilla did to the overall taste.

THis now left me with about half a bottle of the Cohiba, and I left the bean sit in the brew.

I went back last night, and poured myself a short glass of the rum. Here is the odd part - the vanilla flavor is still very present on the front end, but the finish is strangely a mix of vanilla and MINT! Where the heck did the mint flavor come from? It's not awful, but it's odd.

Anyone had this happen with a vanilla infusion? Is this the normal course of events if you leave the bean in too long? Obivous I assume that the bean was more "potent" since I kept decreasing the volume of liquid in the bottle over several days... but mint?

[Tiare]

I agree that was a bit odd..a you sure its mint??

[primate77]

I'm not sure of anything at this point!

My "tasting skills" are not refined. Some people have the nose for it, some don't I guess, some it develops with time.

I've been primarily a beer, vodka and whiskey drinker to this point until I started enjoying rums, and I'll freely admit that I can't discern a lot of depth in good products (at least yet). I can identify a primary or dominant flavor, and perhaps a second if it is strong enough.

On my trial last night, to me it tasted like mint. What could I be confusing it with? It's not an overpowering taste, it's subtle, but tastes somewhat like mint. Any thoughts?

[RumBarPhilly]

but the finish is strangely a mix of vanilla and MINT! Where the heck did the mint flavor come from? It's not awful, but it's odd.

Anyone had this happen with a vanilla infusion?

I can honestly tell you I have not heard of this before, but I can also tell you that eevrything at Rum Bar has mint in it. There is so much mint, every glass gets infected with it, mostly from the glasswasher. Try all you want, you cant eliminate all of the lovely green stuff.

At least less drinks are returned, if they complain about something in the drink, its only mint. Even if it isnt, well say its mint, haha.

[primate77]

Interesting point, Adam. Well, maybe this helps edge closer to solving the mystery. You see, the bottle I put the small amount of rum to sample in was a small 200mL Sailor Jerry pocket bottle. I did rinse it out three or four times, but just with water. Perhaps there is a residual effect. I didn't want to soap out the bottle, as I understand that can really leave some undesireable affects!

Though Jerry produces that "cherry" taste - not sure how the "mint" is there, but for all I know, what I'm really experiencing is the blend of vanilla and cherry?

[RumBarPhilly]

Not sure if cherry and vanilla can yield a minty flavor. Some herbs can lend its flavor similar to mint, but the only thing I can see vanilla doing, is possibly adding a touch of anise.

Maybe you just brushed your teeth and then tried it? haha

[syner]

Hmm think i have gone a little overboard. Imagined myself getting a balanced sweet and spice rum infusion from a barcardi rum i had in the back of the closet - with a hint of coffe. Infused it with a little vanilla - added some cane sugar - a few coffe beans some nutmeg and last but not least a little bit of chili :) ..... oh my the chili have effect.... almost to spicy for my throat. well have to wonder ... will some ekstra sugar lessen the spicy flavor?

A little infusion project gone crazy.....

[RumBarPhilly]

Syner, to fix the problem, sugar won't work. I believe sugar to calm down the heat, however too much would ruin your rum. Your best bet is to dilute by half. Add a 2nd bottle to your infusion. In this 2nd bottle, use all the flavorings you did in the 1st minus the chili. When complete, blend the two bottles together carefully finding the perfect level of heat.

[Tiare]

Maybe you just brushed your teeth and then tried it? haha

That came to my mind too this morning!

[syner]

Nice suggestion there Adam... hadnt thought about that. Ill try that. Love the smell of coffe and just a hint of vanilla - nice taste in there too... but the spices are to strong in the end after swallowing... hot as ****!

[angelsword]

In order to get the proper levels of different flavouring agents it may be wise to do a series of concentrated flavors, then combine them in different ways and amounts to get a final flavor.

[creatureshock]

First, thank you for this thread.

I'm new to the world of infusion, but I blame a co-worker for setting me on the idea. I love rums of various types and I want to get back into drinking rum again.

Anyway, today I picked up a couple 3L jars on the cheap and a 1.5L bottle of Ron Bacardi Puerto Rican Spiced Rum (my preferred) as a base for experiments. I'm going to start out small, splitting the rum between the two jars and testing some ideas. I'm gonna put sliced Fiji apples into one, with maybe some kiwi as well. I'm thinking pineapple into the other one, with maybe a few white grapes as well for grins and giggles.

Anyone have any suggestions on what else I should try?

[creatureshock]

While it will no doubt result in a resounding and epic failure...a cautionary tale of woe to be told for generations to come...I must attempt a Spiced Apple Cider infusion.


I don't know if you've ever tried it, but Goldschlдger and apple juice kick very much back side. Not tried it with cider, but I'll give it a shot.

[Tiare]

I'm gonna put sliced Fiji apples into one, with maybe some kiwi as well. I'm thinking pineapple into the other one, with maybe a few white grapes as well for grins and giggles.

Anyone have any suggestions on what else I should try?

I would maybe add a star anise to the apples instead of kiwi and let it infuse not too long, and to the pineapple i would add a bit of vanilla.

[RobertBurr]

My first batch of mamajuana is quite interesting. I'll also be interested to see what Adam makes of his in the near future.

As far as the "baby maker" reputation, I'll have to get back on that aspect after some more experimentation. I did mix some into a rum punch with pineapple and passionfruit juice which I served to the neighbors at a block party Sunday afternoon. I gave the tropical fruit mixture a certain je ne sais quoi exotic element. If the birth rate on my block hits a new high around Christmas, I'll report the results here.

It's a pleasantly spiced, dark brown brew with some qualities of root beer and pepper in the nose. Tasting reveals an earthiness, wood, bark and all-spice forward flavor. The rums I chose provide complex layers of dry, sweet and rich warm tones but the spiciness dominates. The finish is smooth due to smooth rums, but there is a slight bitter afternote.

I am a bit surprised that I'm enjoying it more than expected. The mixture is clear. I expected some cloudiness from the various barks, seeds, leaves and powders, but the simple rope filter in the top of the neck serves to keep particulate matter from leaving the bottle.

[RumBarPhilly]

Rob, what do you do with each rum that you lay rest, do you discard or save for blending? I didnt read the label yet, so im not sure.

[RobertBurr]

Rob, what do you do with each rum that you lay rest, do you discard or save for blending? I didn't read the label yet, so im not sure.

After discarding the first starter fluid, I let the next batch of rum soak for four days, then poured into another small bottle for serving neat, or mixing. I'll let the contents of the bottle dry out and then soak another batch of rum.

[RumBarPhilly]

So the starter fluid should be some crap rum?

[RobertBurr]

So the starter fluid should be some crap rum?

yes, it just kills the germs and get the "wood" ready.