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Go Back   Rum Lovers @ the Ministry of Rum > Cocktails and Food > Flavored - Rums, Rhums and Cachaзas
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Flavored - Rums, Rhums and Cachaзas

From real fruit to the worst synthetic flavors what do you like and how do you drink it?


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Old 01-05-2008, 04:12 PM   #1
Tiare
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Default New Rum infusion

Couldn`t help myself..
I have a bottle of dark rum that I got as a " euro 2 bonus" from a German delivery, its a rum that is made in St Croix, its called Kings Bay. I don`t think it tastes anything really..so I decided to give it a spice. I want it to get a bit of a warm lush taste with a sort of smoky flavor and with a hint of bitterness. So I added to the bottle 4 Tahitian vanilla, some sliced dried ancho chilies and some crushed cocoa beans.
I hope it will become a better mixing rum than it was.
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Old 01-05-2008, 04:33 PM   #2
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Wow. That should be a good one.
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Old 01-06-2008, 01:40 AM   #3
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BTW, I started my mulled apple cider infusion tonight. We'll see how it turns out in 2 weeks.
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Old 01-06-2008, 05:18 PM   #4
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I am currently reading through the posts for info. and tips for trying out my own infusion. I will be using Flor de Cana 4 year old Gold as the base. I'll keep you guys posted. I'm looking forward to hearing about how Tiare's infusion works. I like the idea of a rum along the lines of that Aztec treat of chili and chocolate. Sounds tasty.
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Old 01-06-2008, 06:00 PM   #5
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I too like Tiare's Mole' Mexican take on the infusion.. .

I'm experimenting with the local bitter orange and thyme here.
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Old 01-06-2008, 09:00 PM   #6
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Quote:
Originally Posted by Tiare View Post
So I added to the bottle 4 Tahitian vanilla, some sliced dried ancho chilies and some crushed cocoa beans.
I suggest no more than two square inches of Chile Ancho with no seeds to get a good flavor. More will be too hot!

How much cacao did you add?
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Old 01-06-2008, 10:10 PM   #7
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Quote:
Originally Posted by angelsword View Post
I suggest no more than two square inches of Chile Ancho with no seeds to get a good flavor. More will be too hot!

How much cacao did you add?
Listen to the man...he knows what he's talking about.
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Old 01-06-2008, 10:10 PM   #8
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Quote:
Originally Posted by angelsword View Post
I suggest no more than two square inches of Chile Ancho with no seeds to get a good flavor. More will be too hot!

How much cacao did you add?
I'd second the no seeds axiom. Seeds may provide all kinds of unintended consequences.
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Old 01-07-2008, 08:41 AM   #9
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No seeds..I love hot chillies and my fav is the Jamaican Scotch Bonnet and then the Habanero, BUT in food..not drink.

And I only took a few cocoa beans, maybe 4. Maybe that´s not enough?

Its fun experimenting!

I look forward also to hear more later on the infusions you guys have made.

My Depaz spice rum is almost finished!

Last edited by Tiare; 01-07-2008 at 03:45 PM.
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Old 01-07-2008, 02:08 PM   #10
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Quote:
Originally Posted by Milicent View Post
I am currently reading through the posts for info. and tips for trying out my own infusion. I will be using Flor de Cana 4 year old Gold as the base. I'll keep you guys posted. I'm looking forward to hearing about how Tiare's infusion works. I like the idea of a rum along the lines of that Aztec treat of chili and chocolate. Sounds tasty.
Ive done numerous infusions. One of our most popular is our Chili Rum, I use Cruzan White as the base. We used to use Fresno Chilis, but have since experimented with hotter peppers, I tend to like the Fresnos the best. I use One pound of the peppers to three bottles.... so use about 5 oz of peppers to 750mL of rum, mix in about 1/2 cup of sugar as well. Let it sit for 24-36 hours, then strain out the peppers, seeds, and undissolved sugar, and yum!
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