Homemade Spiced Bourbon (or Rum)
Here’s a cheeky little recipe we found in the Waitrose Magazine that I’m sure they won’t mind us sharing with you. It sounds like a great tipple for the New Year, or alternatively use it to bulk up the Christmas Punch bowl or as a mixer with mulled wine or cider. In short, we’re sure you’ll find a way to (sensibly) incorporate it somewhere this Christmas!
- Preparation time: 5 minutes, plus 2 weeks infusing
- Cooking time: 3 minutes
- Total time: 8 minutes, plus 2 weeks infusing
This is to make about 750ml, assuming you’re not helping yourself throughout the process…
70cl bottle bourbon (or dark rum )
2 vanilla pods
2 large cinnamon sticks
2 star anise
3 whole cloves
75g light brown muscovado sugar
1 Pour 100ml into a small saucepan. Using a small sharp knife, split the vanilla pods down their length, then add to the pan with the cinnamon sticks, star anise, cloves and sugar. Using a vegetable peeler, cut thin strips of peel from the orange and add to the pan. Slowly warm over a low heat, stirring to dissolve the sugar; do not allow it to boil (otherwise you’ll lose some alcohol!)
2 Pour the contents of the pan into a large, sterilised jar, then add the remaining liquor. Once cool, tightly seal the lid and shake vigorously. Leave in a cool, dark place and give it a good shake every day to muddle the spices.
3 After 2 weeks, strain and discard the whole spices and orange peel. Decant into small, new, sterilised bottles if they’re to give to your lucky friends, which you’re probably going to do, unless you plan to drink the lot in 3 weeks.
FYI: This can be stored in new, sterilised bottles for up to 3 weeks. Once opened, best to store in the fridge and use within 1 week.
And that’s it… Enjoy!