I have a soft spot for simple, straightforward infused rums: few ingredients, but carefully chosen and prepared. I perfected the lemon and ginger recipe after a few attempts that were a bit too spicy or too bitter.
The secret is to flavor the rum without saturating it: we rely on zest (not the white pith), very fresh ginger, and a measured amount of sugar to round it out.
I often prepare it when I want a tonic, not too sweet, infused drink that works just as well in a small glass after a meal as it does as a cocktail base (a dash in a ti-punch, and it changes everything).
The lemon brings the bright, almost floral side if you zest it finely, and the ginger gives a warm and clean length on the palate.
Technically, there's nothing complicated, but there are two points that really make a difference: first, quickly blanch the zest to calm the bitterness; second, taste and adjust the sugar along the way, because not all lemons and gingers have the same intensity.
You can make it your own by playing with the intensity: more ginger for a rum that “wakes you up”, or a little less for a milder version.
In any case, take the time to let it rest after filtering: that's when the aromas meld and the alcohol becomes smoother!
Lemon and ginger infused rum
4
people22
minutes9
minutes155
kcal31
minutesA recipe for a lively and fragrant infused rum, where lemon brings freshness and ginger a distinct warmth. A few weeks of patience, and you'll have a well-balanced homemade digestif.
Keep your device's screen on
Ingredients
70 cl of white agricultural rum (ideally 50°)
2 untreated yellow lemons
40g of fresh ginger
1 vanilla pod
90g of cane sugar
10 cl of water
Preparation steps
- Wash and scrub the lemons thoroughly. Finely zest the lemons (avoiding the white pith), then squeeze one lemon to obtain about 5 cl of juice. Set aside. Slice the other lemon into thin rounds, removing the seeds.
- Peel the ginger (using a spoon or vegetable peeler) and slice it thinly. Split the vanilla pod lengthwise.
- To avoid bitterness, blanch the zest: plunge it for 60 seconds into a small saucepan of boiling water, then drain and rinse under cold water.
- Prepare a light syrup: in a saucepan, heat 100ml of water with 90g of sugar. Stir just to dissolve, then simmer for 2 minutes. Turn off the heat and let it cool for 5 minutes.
- In a clean 1-liter jar, combine the blanched zest, lemon slices, ginger, vanilla, and reserved lemon juice. Pour in the rum, then add the warm syrup. Mix gently.
- Close and let it macerate away from light, at room temperature. Shake the jar once a day for 4 days, then once a week.
- After 12 days, taste it. If the ginger is already quite prominent, remove half (or all) of it to maintain the balance, then let the maceration continue.
- After 28 days of total maceration, filter finely (using a sieve and coffee filter or cheesecloth). Bottle the infused rum and let it rest for 7 days before serving: the taste will become smoother.
📊 Nutritional Information
1 portion (approx. 6 cl)
| Nutrient | Value |
|---|---|
| Calories | 155 kcal |
| Proteins | 0g |
| Carbohydrates | 8g |
| including sugars | 8g |
| Lipids | 0g |
| including saturated fatty acids | 0g |
| Fibers | 0.2g |
| Sodium | 2mg |
| Vitamins | |
| Vitamin C | 10% AJR |
| Vitamin B6 | 4% AJR |
| Vitamin B9 | 2% AJR |
| Minerals | |
| Potassium | 2% AJR |
| Magnesium | 1% AJR |
| Phosphorus | 1% AJR |
* RDA = Recommended Daily Allowance
📝 Notes
Safety and taste: use a perfectly clean jar, and avoid leaving the pulp and slices in for too long (this can lead to bitterness).
If you want a very clear result, double filter and let your lemon ginger spiced rum rest in the bottle before tasting.
Excessive alcohol consumption is dangerous for your health.
💡 Chef's Tips
To minimize the bitterness of the infused rum, absolutely avoid using the white pith of the lemon in the recipe, and remember to remove the slices after 10-14 days if you notice any over-bitterness. Serve chilled (but not ice-cold) to best appreciate the lemon flavor.
🔄 Variations
- Sweeter rum: reduce the ginger to 25g and increase the sugar to 110g.
- Drier spiced rum: keep 90g of sugar but do not add the slices, only the zest + juice.
