Rum
intro
Warm, aromatic homemade spiced rum infused with baking spices, vanilla, and bright citrus, perfect for sipping neat or mixing into cozy winter holiday cocktails.
Ingredients
Steps
Prep infusion ingredients
Wash and fully dry a 1L (34oz) tight-sealing glass mason jar. Use a vegetable peeler to remove 2 wide strips of orange peel, carefully avoiding the bitter white pith beneath the zest. Split 1 whole vanilla bean lengthwise with a paring knife to expose its inner seed pods. Measure out 1 cinnamon stick, 3 whole cloves, and 4 allspice berries, discarding any cracked, stale, or discolored spices.
Combine rum and aromatics
Pour the full 750ml of 80-proof white rum into the prepared mason jar. Add the split vanilla bean, orange peel strips, cinnamon stick, cloves, and allspice berries to the rum. Seal the jar tightly and give it a gentle 10-second shake to evenly distribute the solid ingredients throughout the liquid.
Add sweetener and seal
Add 2 tablespoons (25g) of dark brown sugar to the jar, reseal the lid tightly, and shake vigorously for 20 seconds to fully dissolve the sugar into the rum. Do not heat the mixture, as high heat will evaporate alcohol and mute bright spice flavors. Move the sealed jar to a cool, dark cabinet away from direct sunlight.
Steep spice infusion
Let the rum infuse for 48 hours (2 full days) at a steady 60-65°F (15-18°C), giving the jar a gentle 5-second shake once every 12 hours to redistribute the settling spices. Taste a 1 tsp sample after 48 hours: if you prefer a stronger spice profile, let it infuse for up to 12 additional hours, but do not exceed 60 total hours of infusion, as over-steeped cloves will make the rum unpleasantly bitter.
Strain out solids
Set a fine-mesh sieve lined with 2 layers of food-grade cheesecloth over a clean 1L glass bottle or wide-mouth bowl. Pour the fully infused rum through the sieve to catch all whole spices, orange peel, and vanilla bean pieces. Gently press the trapped solids with the back of a metal spoon to extract any absorbed rum, then discard the used spices.
Rest and store rum
Seal the strained spiced rum in a clean, airtight glass bottle. Let it rest for an additional 24 hours in the same cool, dark cabinet to allow the flavors to meld fully before serving. The finished rum will keep for up to 1 year stored at 60-65°F, away from direct heat or sunlight.
Tips
2.Do not over-steep cloves or allspice; these potent spices can make the rum taste bitter or medicinal if left to infuse for longer than 60 total hours.
3.For a smoother, more complex final rum, swap 250ml of the white rum for equal parts aged gold rum before starting the infusion to add deep, caramel-like notes.
OMG this homemade spiced rum is a total game changer! I made a batch for our annual fall bonfire last weekend and everyone was begging me for the recipe. The 10 minute prep is no joke— I threw it together before work on Monday and it was perfectly infused by Thursday, right on schedule. Way better than the overpriced store bought stuff I usually grab for cocktails. 10/10 will be making this for every holiday potluck and tailgate from now on!
SO good! I used this spiced rum to make hot buttered rums for our family dinner last night and even my mom who swears she hates dark rum asked for a second mug. Super easy to throw together, I didn’t even have to run to the store for special spices— I had all the cinnamon, cloves, and vanilla in my pantry already. Will definitely be gifting small mason jars of this to my coworkers for Christmas this year!
Tried this for the first time this week, turned out great! Quick question though— has anyone tried adding a little orange peel to the mix? I love a citrusy note in my spiced rum and was curious if that would throw off the balance.
Brought a batch of this spiced rum to our neighborhood tailgate last weekend and it was gone in 45 minutes flat! People were mixing it with coke, with spiced apple cider, even taking shots of it straight. I can’t believe how low effort this is for how impressive it tastes. My husband already demanded I make a double batch before our annual fishing trip up north next month.
I was nervous to try making my own infused alcohol because I thought it would be super complicated, but this recipe was so foolproof! The spice blend is perfectly balanced— not too much clove, not too cinnamony, just warm and cozy. I’ve been mixing it with ginger beer and a lime wedge for quick after-work cocktails and it’s been the best end to my long work days. Highly recommend!
Game changer alert! I made this spiced rum for our annual Halloween party over the weekend and used it to make a big batch of spiced rum punch— it was the hit of the night. The only note I have is that I added a tiny pinch of freshly grated nutmeg on a whim and it leveled up the flavor so much. Don’t sleep on this recipe, folks, it’s so easy even someone who never cooks (aka me, the guy who burns toast) can nail it.