Spiced Rum
Yields: 4 cups
  • black peppercorns
  • 3 allspice berries
  • 1 whole clove
  • 1 teaspoon cocoa nibs
  • ½ cinnamon stick
  • 1 cardamom pod, split
  • 2 (4x1-inch) pieces orange peel, pith removed
  • 1 (1-inch) piece peeled fresh ginger
  • 1 (1-liter) bottle Puerto Rican gold rum*
  • 1 handful Jim Beam wood chips
  • 1 tablespoon vanilla extract
  1. In a large saucepan, combine peppercorns, allspice, clove, cocoa nibs cinnamon, and cardamom; heat over medium heat until fragrant. In a large glass jar, combine toasted spices, orange peel, ginger, rum, and wood chips; cover and let stand for 2 days.
  2. Strain through a double-layer of cheesecloth, discarding solids. Add vanilla. Store in a cool, dark place.
Recipe by Louisiana Cookin at https://www.louisianacookin.com/nuevo-tango/