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Flavored - Rums, Rhums and Cachaзas

From real fruit to the worst synthetic flavors what do you like and how do you drink it?


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Old 07-28-2009, 07:07 PM   #1
andrewG
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Default Self-Flavoring

Is it possible to flavor a rum yourself?
My hunch would be to put the flavoring (fruit for sake for example) at the bottom of a jar and fill the rest of the jar with your choice of rum (silver for the sake of example). After leaving the jar in a cool dark place for several days, strain the liquid out of the jar though a coffee filter or double strainer. Would this WORK????
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Old 07-29-2009, 10:18 AM   #2
Melendez
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On hols recently and had an after-dinner drink made by the restaurant consisting of rum, fresh ginger, fresh vanilla, strawberry liqueur and pepper. Language barriers prevented me from getting the exact details or measurements and one doesn't want to waste the ingredients so any help would be appreciated.

Has anyone ever heard of this drink or how it should be made?

Unless I hear further from someone clever here, my intention is to do the following for attempt 1...

250 ml Golden Rum
Half a thumb-sized piece of ginger sliced
2 vanilla pods split
50ml strawberry liqueur (maybe more, it was sweetish)
2 or 3 peppercorns

Marinate for about 2 weeks(?), strain, glug and figure out what changes are required next time.
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Old 07-29-2009, 02:37 PM   #3
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You are asking about a technique called infusion. It works very well but may take longer than a couple of days. I prefer a couple of months for most infusions.
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Old 07-29-2009, 02:59 PM   #4
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Quote:
Originally Posted by angelsword View Post
You are asking about a technique called infusion. It works very well but may take longer than a couple of days. I prefer a couple of months for most infusions.
Daniel, is spot on, once again. I've found that there is a long cycle of first getting the intensity, or flavor, of the infusion to reach a high enough level. Afterward, time allows this flavor to change and mellow a bit. It seems to become more than the sum of its parts. Forrest taught me this trick.
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Old 07-31-2009, 04:25 PM   #5
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Ive been working this pear infusion now for nearly 6 months.

note: make sure you use RIPE fruits for infusions, or your infusion will sit idly as my pear rum.
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Old 07-31-2009, 06:28 PM   #6
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I'm about to try and start doing the same thing. I'm just waiting on getting my herbs/spices in the mail. I did however get my Bois Bande in today so I will be infusing some "Happy" rum come tomorrow
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Old 08-01-2009, 07:42 PM   #7
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Originally Posted by Coastie Mike View Post
I'm about to try and start doing the same thing. I'm just waiting on getting my herbs/spices in the mail. I did however get my Bois Bande in today so I will be infusing some "Happy" rum come tomorrow
I recommend no more than 15 gm of bois bande per liter. Very bitter!
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Old 09-07-2009, 08:21 AM   #8
Melendez
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Quote:
Originally Posted by Melendez View Post
On hols recently and had an after-dinner drink made by the restaurant consisting of rum, fresh ginger, fresh vanilla, strawberry liqueur and pepper. Language barriers prevented me from getting the exact details or measurements and one doesn't want to waste the ingredients so any help would be appreciated.

Has anyone ever heard of this drink or how it should be made?

Unless I hear further from someone clever here, my intention is to do the following for attempt 1...

250 ml Golden Rum
Half a thumb-sized piece of ginger sliced
2 vanilla pods split
50ml strawberry liqueur (maybe more, it was sweetish)
2 or 3 peppercorns

Marinate for about 2 weeks(?), strain, glug and figure out what changes are required next time.
Too much ginger, not enough strawberry. Have added more Rum and relatively more strawberry and will leave down for another month. You useless lot should have known that.
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Old 09-07-2009, 07:49 PM   #9
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Quote:
Originally Posted by Melendez View Post
You useless lot should have known that.
Yes we who did not taste what you were trying to recreate-- even though you had -only a marginal- idea what was in it, no idea what it was called, or anything valuable along the lines of information that would help us-- help you... it is 'us' who are being lambasted for your failure... Wow-- denial (Thee Nile-- in case you didn't get the reference...) it isn't just a river in Egypt.
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Old 09-07-2009, 11:05 PM   #10
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A little time searching this site will pay big dividends, patience will be rewarded is more than a saying.

Using a higher proof rum/alcohol will not only yield a faster infusion process, but usually yields better results since alcohol, being a solvent, is much better at dissolving the essential oils that make the infusion process worthwhile.

Low proof alcohol will require more time and increases the chances that you'll end up with something that isn't very interesting.

And as has pointed out before in other threads, you're a lot better off making several infusions and then blending them than trying to infuse a blend of things like fruits, spices, etc.
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