Spiced orange rum
Spiced orange rum is a drink for dusk — served over ice or as a hot toddy. If you prefer your drinks on the sweeter side, you can adjust the sugar quantities to suit taste.
It’s working noting that this drink needs to infuse for 3 weeks. Better to make it now to see you through the winter months!
Makes approx. 1 litre
—
225ml (1 cup) freshly squeezed orange juice (juice of roughly 4 oranges)
150g demerara sugar
750ml golden rum
4 strips of orange zest
1 vanilla pod, split lengthways
1 small cinnamon stick
6 cloves
1. Mix the orange juice and sugar together in a bowl, cover and set aside in the fridge overnight. After about 8 hours the sugar should have dissolved — if it hasn’t, stir for a few minutes.
2. Put all the ingredients including the orange syrup into a large sterilised jar, seal and give it a little shake. Store upright in a cool, dark place for 3 weeks, by which time the rum should be sufficiently infused with the spices.
3. After 3 weeks, line a sieve with a muslin and pour the rum through to separate the spices and orange pulp. Fill suitable sterile bottles with the rum.
Store in a cool, dark place. Keeps for up to a year.
Recipe taken from Do Preserve: Make your own jams, chutneys, pickles and cordials. Text and photography copyright © 2020 Anja Dunk, Jen Goss, Mimi Beaven. Published by The Do Book Co .
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