Re: Very nice Rich Dark Spced Rum
- Bonjour Geoff,
I've used that trick in my rums to add color and more flavors - works
great. One little hint. Instead of powdered cinnamon, try using a
cinnamon stick they put in drinks like hot ciders. Much easier, just
let it mascerate for a day or so. Just dont use a narrow necked bottle
since they do expand and are a bitch to get out.
--- In firstname.lastname@example.org, "burrows206"
>using Robbe Mac's essence recipe. That he posted on forum on the 4th of
> Hi guys,
> I just made me up a one litre bottle of this "Rum" flavoured recipe
July, as he says in his original post, "a friend of mine makes it and
it's just the dog's bollocks for a lazy afternoon." and I do have to say
I do agree with him. I think it's the black treakle that does it. Here
it is again:-
> .Cinnamon liquid in advance, save friggin' about with powdered Cinnamon.
> Rich Dark Spiced Rum
> Start with
> 3 Tbs dark Mollasses (black treacle)
> 1 Tbs of Vanilla Extract store bought
> 2 Tbs Cinnamon extract * home made
> (put cinnamon in any form in a coffee filter)
> (and soak it in some of your brew.)
> (Store some, it will make too much to use it all)
> Put all ingredients in a beaker and it top off to
> 1 Litre of 100 or (50%abv) proof twice filtered pure cane sugar wash.
> I will be trying it with a vanilla bean next instead of extract.
> The vanilla bean is also good when making Kahlua
> Mix well!
> Add 2 oz Jack Daniels Oak Barrel Chips.
> (available near the grill charcoal in most stores)
> Strain out chips after 48 hours.
> I personally pre-make some very concentrated and filtered/decanted
> I put and mix 3 Tbs. Cinnamon powder into 200ml of my own 45% abv homebrew and micro-wave until its just too hot to put your finger in for
more than a couple of seconds give it a good stir and then I cover and
leave it a couple of days and decant the clear concentrated flavoured
cinnamon hooch off the remaining Cinnamon sediment. (add the Cinnamon
extract as per the recipe above. It saves time messing about with
powered Cinnamon. Which if you don't have patience and do right you end
up with Cinnamon sediment in the bottom of your essence flavoured bottle