Homemade spiced rum is truly my little pleasure for aperitifs: you put good ingredients in a bottle, let time do its work, and you get a fragrant, smooth, and characterful rum. The first time I tasted a well-balanced one (vanilla + citrus, without being overly sweet), I understood that the magic came mainly from two things: the quality of the starting rum and patience.
In my traditional version, I stick to the basics: amber rum, vanilla bean, orange and lime peel, a touch of cinnamon, and cane sugar to round it out. The citrus fruits provide the zest, the vanilla adds richness, and the cinnamon simply ties everything together. Nothing complicated: the only real technique is preparing the zest properly (without too much of the white pith, otherwise it can be bitter).
I'll give you a method that takes less than an hour (not counting maceration time, of course). Then, you taste it over the weeks: you decide when it's ready, according to your taste. And if you prefer a less sweet rum, simply reduce the sugar a little from the start, or add some later.
In terms of season, citrus fruits are perfect: they hold up well to the infusion, quickly release their aroma, and produce a very clean infused rum. Serve it chilled, in a small glass, and you have a simple, warm, and frankly satisfying aperitif.
My Flavored Rum
4
portions30
minutes40
minutes300
kcal1
hour10
minutesA classic infused rum, with vanilla and citrus, and a hint of cinnamon. A simple homemade aperitif: prepare it, let it infuse, and you get a fragrant, smooth, and warming rum.
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Ingredients
70 cl of amber rum (40° to 50°)
1 untreated orange
1 untreated lime
1 vanilla pod
1 small cinnamon stick (5 to 7cm)
80g ) of cane sugar (or brown sugar
10 cl of water
Instructions
- Wash and scrub the orange and lime. Using a vegetable peeler, remove large strips of zest, avoiding the white pith as much as possible (this is what makes it bitter).
- Split the vanilla pod lengthwise. Scrape out the seeds with the tip of a knife.
- Prepare a syrup: In a small saucepan, pour the water and sugar. Heat over medium heat for 3 to 5 minutes, stirring, just until the sugar dissolves. Add the cinnamon stick, remove from heat, and let it cool for 10 minutes (it will begin to infuse).
- In a large clean jar (ideally sterilized), put the orange and lime zest, the vanilla (pod + seeds) and the warm syrup with the cinnamon.
- Pour in the rum, mix gently, then close.
- Leave to macerate away from light, at room temperature, for a minimum of 2 weeks (ideally 1 to 2 months). Shake the jar 1 to 2 times a week.
- Taste: when you like the balance, remove the cinnamon (often after 2 to 3 weeks to prevent it from dominating), then let it continue if needed.
- Filter (fine sieve + coffee filter) and bottle. Let it rest for 48 hours before serving: the aromas will meld better.
📊 Nutritional Information
1 portion (approx. 6cl)
| Nutrient | Value |
|---|---|
| Calories | 157 kcal |
| Proteins | 0g |
| Carbohydrates | 10.3g |
| including sugars | 10.1g |
| Lipids | 0g |
| including saturated fatty acids | 0g |
| Fibers | 0.3g |
| Sodium | 1mg |
| Vitamins | |
| Vitamin C | 8% AJR |
| Vitamin B6 | 2% AJR |
| Vitamin A | 1% AJR |
| Minerals | |
| Potassium | 1% AJR |
| Magnesium | 1% AJR |
| Phosphorus | 1% AJR |
* RDA = Recommended Daily Allowance
📝 Notes
Total time indicated = preparation + syrup. Maceration is essential and is not included in the 60 minutes: allow a minimum of 2 weeks, 1 to 2 months for a fully blended result. Excessive alcohol consumption is dangerous for your health. Always drink in moderation.
💡 Chef's Tips
To limit bitterness, avoid using the white pith of citrus fruits and remove the zest if you find it's becoming too strong after 3 to 4 weeks. Use a perfectly clean jar: hygiene makes all the difference during a long maceration.
🔄 Variations
- For a drier texture: reduce the sugar to 50g and adjust after 3 weeks of maceration.
- For a rounder taste: use an amber agricultural rum at 50° and let it macerate for a full 2 months.
