Rumfee: A Taste of Heaven

May 17

May 17 Rumfee: A Taste of Heaven

So every summer I pick a drink recipe and make it to death. Last summer was Iced Teas, I made it so much the kids learnt the recipes and begged their parents to start an Iced Tea stand in front of their house. While that request got turned down, they did help me do drinks at a party of 80 odd people.

This year though, It will be the summer of infusion drinks and I will be working mostly with Rum, Vodka, Gin and Tequila. I don't know the moment it came to me, but one minute I was having brunch with coffee and rum on the side, I mixed both together and tried to imagine it on the rocks. And the next minute I was at Sainsbury's on my way home, picking up a bottle of Rum. Let's get to the recipe.

Ingredients

4 cups water
1 1/2 cups brown sugar
1 cup white sugar
1/4 cup espresso
4 cups rum (which was really the whole bottle - I do love my booze)
1 vanilla pod, split
1 cinnamon stick, split

This was enough to make 2 of the jars in the photo.

Instructions:

Combine the water, sugars and espresso in a large saucepan over medium-high heat.
Bring to boil; turn the heat to low and simmer for a minimum of 1 hour to reduce the mixture and make a more syrupy consistency. Stir occasionally.

Remove from heat and let cool.
Add the rum, vanilla pod and cinnamon stick and pour in mason jars.
Age for 3 to 4 weeks in a cool, dark place; stirring once or twice a week.

When ready to bottle, remove vanilla pod/cinnamon stick, bottle mixture and store. You can choose to sieve with a muslin cloth but I didn't.

Bought some bottles off Amazon. One jar filled up 2 and a half bottles.

The rum overpowered the coffee on the day it was made, it was quite raw. By week one, I could taste the coffee a bit more. Week two and the spicy hint of cinnamon came through. Week three, it was fully blended and all the flavours were popping all over my tongue. Can't wait to try this with a cigar.